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Twice-Baked Stuffed Potatoes

Crispy Twice-Baked Stuffed Potatoes — Cheese & Garlic

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.
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Prep Time 25 minutes
1 hour
Total Time 1 hour 25 minutes
Servings: 5
Course: DINNER
Calories: 364
Ingredients Equipment Method Notes

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

  • 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.

Method
 

  1. Preheat & prep
  2. 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.
  3. Make the vegan “cheese” filling
  4. 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.
  5. 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.
  6. Scoop and mash
  7. 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.
  8. 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.
  9. Stuff & top
  10. 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.
  11. 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.
  12. Crisp & brown
  13. 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.
  14. Bold tip: The final broil gives you those irresistible crunchy peaks.

Notes

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.