Want potato magic? Crisp skins, fluffy cheesy insides, and a garlicky hit that makes everyone ask for seconds. Meet these Twice-Baked Stuffed Potatoes — comfort food with a proud crunch.

I’ll be honest: I make these when I want something impressive that still feels lazy. Potatoes do most of the work. You roast, scoop, mash with a dreamy vegan “cheese,” stuff back into skins, and bake until golden. They look fancy on the table, and they practically disappear. Who’s ready?

Quick Recipe Snapshot

Cook Time: 1 hour 25 minutes
Total Time: 1 hour 25 minutes
Servings: 5
Calories: 364 kcal per serving

Bold promise: These are crispy on the outside, silky on the inside, and utterly moreish.

Ingredients

5 baking potatoes (thoroughly washed, keep skins on)
350 ml plant milk
50 g refined coconut oil (deodorised/refined)
3 tbsp nutritional yeast
½ tsp onion powder
½ tsp garlic powder
1½ tsp fine sea salt
4 tbsp potato starch
2 tbsp vegan butter
3 tbsp plant milk (extra for mash)
pinch ground black pepper
pinch flaky sea salt
small bunch fresh parsley, finely chopped

Equipment (yes, keep it simple)

Oven (set to 170°C)
Rimmed baking tray
High-speed blender or food processor
Medium saucepan
Mixing bowl
Masher or fork
Spoon for scooping
Measuring spoons & scales

FYI: You don’t need a fancy kitchen. A basic blender and a good tray do the trick.

Why this method works (and why you’ll love it)

Ever wondered why stuffed potatoes excite everyone? Roasting the whole potato locks in moisture and crisps the skin. Scooping and mixing the flesh with a cheesy, garlicky filling adds flavor and silkiness. Then you re-bake to get that irresistible browned top and crunchy edges. The texture contrast makes the dish addictive. IMO, food that combines textures wins every time.

Step-by-Step Instructions (follow this and you’ll look like a pro)

1. Preheat & prep

Preheat the oven to 170°C. Use a fork to prick each potato a few times. Place the potatoes on a rimmed baking tray and roast for 1 hour, flipping once halfway through. The potatoes will become tender and slightly caramelized.

2. Make the vegan “cheese” filling

While the potatoes roast, add 350 ml plant milk, 50 g refined coconut oil, 3 tbsp nutritional yeast, ½ tsp onion powder, ½ tsp garlic powder, 1½ tsp fine sea salt, and 4 tbsp potato starch into the cup of a high-speed blender. Blend until completely smooth.

Transfer the blended mix to a medium saucepan and place over medium-low heat. Whisk constantly and cook until the mixture becomes very thick and stretchy. Watch carefully; the texture will transform and thicken up. Remove it from the heat and set aside.

3. Scoop and mash

After the potatoes roast for one hour, remove them and let them cool for 10 minutes. Hold each potato with a napkin. Working lengthways, slice off one-third of each potato (the smaller top third). Scoop out the flesh from the sliced-off third, leaving the skins intact.

Put all the scooped potato into a bowl. Add 2 tbsp vegan butter and 3 tbsp plant milk. Mash until smooth, then stir in about half of the prepared “cheese” mixture. Mash thoroughly so the flavors mingle and the texture becomes silky.

4. Stuff & top

Divide the cheesy mashed potato back into the five potato skins. Pack it on top and shape it so the filling sits rough and domed — not perfectly flat (we want texture). Use a teaspoon to dollop a little of the remaining “cheese” on each potato. Resist the urge to use all of it; you only need a swirl for color and browning.

Sprinkle ground black pepper and flaky sea salt over the tops. Add a small knob of vegan butter if you have any spare. Return the stuffed potatoes to the oven.

5. Crisp & brown

Bake for 20 minutes more. After that, switch the oven to grill/broil, and place the potatoes close to the heat element. Grill for 3–5 minutes until the tops become golden and bubbly. Watch closely — they brown fast at this stage. Remove from the oven and sprinkle with chopped parsley.

Bold tip: The final broil gives you those irresistible crunchy peaks.

Presentation & Serving Ideas

Serve hot straight from the oven, garnished with parsley.
Pair with a green salad and a tangy vinaigrette to cut through the richness.
Add pickled red onions or a spoonful of sriracha mayo for contrast.
Want a main course? Serve two potatoes per person with steamed greens.

Storage & Reheating (so you don’t waste leftovers)

Fridge: Store in an airtight container for up to 3 days.
Reheat: Warm in the oven at 180°C for 10–15 minutes until heated through and the skin revives.
Freeze: You can freeze the filling, not the stuffed potato whole (skins get soggy). Thaw and re-bake.

Pro tip: If you make a big batch, freeze the cheesy mash in portions. Reuse as a quick topping for shepherd’s pie or mash bowls.

Nutrition (per serving — approximate)

Calories: 364 kcal
Carbohydrates: 49 g
Protein: 10 g
Fat: 16 g (Saturated: 10 g)
Sodium: 788 mg
Fiber: 5 g
Sugar: 4 g

These potatoes balance comfort with plant-based nutrition. The nutritional yeast adds B-vitamins and cheesy flavor without dairy. Want to cut calories? Use less coconut oil or sub a lower-fat plant milk.

Troubleshooting & Pro Tips (so nothing goes wrong)

Potatoes too firm? Roast a little longer — ovens vary.
Filling too loose? Add a touch more potato starch or simmer the “cheese” a bit longer to thicken.
Skins not crispy? Broil at the end and don’t crowd the tray.
Want sharper flavor? Add a teaspoon of dijon mustard or a dash of smoked paprika.

Rhetorical Q: Who doesn’t love a recipe with easy fixes?

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Flavor variations (because variety keeps life interesting)

Herby garlic: Add minced roasted garlic to the mash.
Spicy kick: Mix in chopped jalapeño or a pinch of cayenne.
Smoky: Add smoked paprika or a little liquid smoke for depth.
Loaded style: Top with chopped scallions, vegan bacon bits, and a dollop of vegan sour cream.

Personal Notes (my kitchen confessions)

I often double this recipe when friends come over. I stash the extra mashed filling in the freezer and use it when I want a fast, comforting side. I also confess that sometimes I sneak a bite of raw parsley while I wait — don’t judge. Cooking this stuff feels like adulting with perks: it looks fancy, tastes amazing, and it uses humble ingredients.

Why these Twice-Baked Stuffed Potatoes work

They deliver texture contrast (crispy skin vs. velvety filling), umami from nutritional yeast and refined coconut oil, and comfort in every forkful. You get the satisfaction of a mashed potato and the fun of a crisp roast in one bite. Plus, they scale well and please almost any crowd.

Final thoughts

If you want a crowd-pleasing side or an easy centerpiece for a casual dinner, Twice-Baked Stuffed Potatoes fit the bill. They feel indulgent but stay plant-based and family-friendly. Try them this weekend — roast a tray, share with friends, and watch them disappear. Want a printable version of this recipe card or a shopping list? Say the word and I’ll put it together for you. 🙂

Go on — bake one, two, or five. Life’s short; eat the potato.