QUICK DOUBLE BAKED STUFFED POTATOES

I love double baked stuffed potatoes!  They can almost be a meal on their own depending on what you choose to load them with.  I like to keep mine simple, adding spices to kick up the flavour and sour cream for the creaminess.  Feel free to add chopped onion or “bacun” to your filling.  Don’t forget the cheese!  After all, what would a double baked potato be without all that yummy cheese?  Have fun with this one!

Double baked stuffed potatoes are such an awesome treat but can take up to an hour for the first bake.  I have cut the time in half by cutting the potato!  Now you wait only 30 minutes for the initial bake and 3 minutes under the broiler for the second bake!!  Life just gets better and better!!!

Preheat oven to 400F

  1.  Cut potatoes in half lengthwiseLay them down on lined baking sheet on cut flat side and brush with avocado oil.  You do not need to brush the cut side.
  2. Bake for 30 minutes.  Check potatoes to make sure they are completely baked by using a fork to gently prick them.  Fork should pierce potato easily.  Set oven to broil.  
  3. Flip potato so cut side is facing up.  Carefully cut around potato leaving 1/4″ thickness around each potato.
  4. Gently scoop out cooked potato.

Place in a medium bowl and mash with potato masher or I personally like to use a potato ricer as it guarantees no lumps!

Add salt, paprika, garlic powder, sour cream and cheese to potato filling and mix well.

Fill each skin with potato mixture.

Sprinkle shredded cheese over loaded potatoes and place back in the oven until cheese is melted, approximately 3 minutes.  Keep an eye on them as you do not want the cheese to burn.

Serve double baked potatoes with sliced chives, chopped green onion and more sour cream!

Print
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QUICK DOUBLE BAKED STUFFED POTATOES

  • Author: Carla's No Place Like Home
  • Prep Time: 8 minutes
  • Cook Time: 33 minutes
  • Total Time: 42 minutes
  • Yield: 4 stuffed potatoes 1x
  • Category: side/main
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

I love double baked stuffed potatoes!  They can almost be a meal on their own depending on what you choose to load them with.  I like to keep mine simple, adding spices to kick up the flavour and sour cream for the creaminess.  Feel free to add chopped onion or “bacun” to your filling.  Don’t forget the cheese!  After all, what would a double baked potato be without all that yummy cheese?  Have fun with this one!


Ingredients

Scale
  • 2 large baked potatoes, scrubbed well
  • 2 tablespoons avocado oil
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ cup vegan sour cream
  • 1/3 cup vegan shredded cheddar cheese + more for topping
  • Toppings:  green onion, chives, sour cream, crushed pepper

Instructions

  1. Preheat oven to 400F
  2. Cut potatoes in half lengthwiseLay them down on lined baking sheet on cut flat side and brush with avocado oil.  You do not need to brush the cut side.
  3. Bake for 30 minutes.
  4. Check potatoes to make sure they are completely baked by using a fork to gently prick them.  Fork should pierce potato easily.
  5. Set oven to broil.
  6. Flip potatoes so cut side is facing up.
  7. Gently scoop out cooked potato leaving ¼” thickness around the skin.
  8. Place in a medium bowl and mash with potato masher or I personally like to use a potato ricer as it guarantees no lumps!
  9. Add salt, paprika, garlic powder, sour cream and cheese to potato filling and mix well.
  10. Fill each skin with potato mixture.  Sprinkle shredded cheese over loaded potatoes and place back in the oven until cheese is melted, approximately 3 minutes.  Keep an eye on them as you do not want the cheese to burn.
  11. Serve double baked potatoes with sliced chives, chopped green onion and more sour cream!

Notes

Can freeze up to 2 months.

Keywords: vegan double baked stuffed potato, fast double baked stuffed potato, vegan potato recipe

 

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