This family favorite recipe for vegetarian Twice Baked Potatoes is the best you’ll ever have!
Best Ever Twice Baked Potatoes
These Vegetarian Twice Baked Potatoes are worth every minute you are about to spend on them! They are so, so good – creamy, warm, and comforting. And they are really easy to make, it’s just the time it takes to bake them that makes it feel time consuming. This is a perfect recipe for the weekend, when you have the extra time to start them before dinner. Or, you can make a huge batch and put them in the freezer to have a week night dinner ready quickly!
I like the warmth of these potatoes, especially on a cool Fall night. If you like warm and cozy, too, then you might also like a fresh out of the oven Easy Garlic Knot or a cup of this Hot Cocoa with a Baked Apple Cider Donut!
What You’ll Need:
- 8 Russet Potatoes
- 3 tbsp Oil
- 1 tbsp Parmesan Cheese, Grated
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- 1/4 tsp Paprika
- 2 cups Cheddar Cheese, Shredded
- 2 cups Sour Cream
How to Make Twice Baked Potatoes
- Preheat oven to 400 degrees. Wash and dry 8 Russet potatoes. Pierce each potato with a fork in several places then bake for an hour.
- Let cool for 10 minutes.
- Cut the baked potatoes in half the long way and spoon out most of the inside of the potato. Place the potato in a bowl.
- Mix in 1 cup of shredded cheese and 2 cups of sour cream with the potato. Set aside.
- In a small bowl, mix together 3 tbsp oil, 1 tbsp grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp paprika.
- Brush the oil and Parmesan mixture over the top and bottom of each potato skin.
- Distribute the potato mixture evenly into the potato skins, then sprinkle with remaining shredded cheese.
- Bake at 400 degrees for 16-18 more minutes.
Recipe Notes:
- Reheating – To reheat, bake at 400 degrees for 20 minutes.
- Freezing – Make the potatoes as directed and allow to completely cool before freezing. When ready, wrap each potato individually with plastic wrap and place in a freezer safe bag. When ready to serve, take them out the night before and allow them to thaw in the refrigerator then bake at 400 degrees for 20-25 minutes. If baking directly from the freezer, bake at 400 degrees for 45 minutes.
- Vegetarian bacon – If you’d like you can stir in 6 strips of Morningstar Vegetarian Bacon Strip’s, broken into pieces, into the potato mixture before baking the second time.
More Vegetarian Recipes:
- Vegetarian White Bean Chili
- Vegetarian Beef Stroganoff
- Saucy Vegetarian Meatballs
- Vegetarian Steak Strips
- Creamy Tomato Rigatoni Pasta
- Vegetarian Enchilada’s
Twice Baked Potatoes
Twice Baked Potatoes, this family favorite recipe for vegetarian Twice Baked Potatoes is the best you'll ever have!
Ingredients
- 8 Russet Potatoes
- 3 tbsp Oil
- 1 tbsp Parmesan Cheese, Grated
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- 1/4 tsp Paprika
- 2 cups Cheddar Cheese, Shredded
- 2 cups Sour Cream
Instructions
- Preheat oven to 400 degrees. Wash and dry potatoes. Pierce each potato with a fork in several places then bake for an hour.
- Let cool for 10 minutes.
- Cut the baked potatoes in half the long way and spoon out most of the inside of the potato. Place the potato in a bowl.
- Mix in 1 cup of shredded cheese and sour cream with the potato. Set aside.
- In a small bowl, mix together oil, Parmesan cheese, salt, garlic powder, and paprika.
- Brush the oil and Parmesan mixture over the top and bottom of each potato skin.
- Distribute the potato mixture evenly into the potato skins, then sprinkle with remaining shredded cheese.
- Bake at 400 degrees for 16-18 more minutes.
