Crispy Vegan Twice-Baked Potato (Vegan) (NF) (GF) (Easy)

CRISPY VEGAN Twice-baked Potato

Makes 2 Servings | Total Cook Time ~ 50 minutes (35–40 min first bake + 8–10 min second bake) Dietary notes: vegan, dairy-free, nut-free, gluten-free (if using GF bacon)

Calories: 245 | Protein: 5.5g | Carbs: 45g | Fat: 7g Macros are estimates and may vary by brand.

Inspired by my love of cozy comfort food that still feels intentional, this vegan twice-baked potato is crispy on the outside, creamy on the inside, and super customizable. It's made with plant-based ingredients and can be cooked in either the oven or air fryer. It’s simple, satisfying, and proof that comfort food can still support your goals.

INGREDIENTS:

• 1 large russet potato

• Olive oil (for rubbing the skin)

• Salt

• 30 g Violife sour cream, divided

• 50 g Daiya cheddar shreds, total (mixed in + on top)

• 2 slices MyForestFoods MyBacon, chopped

• Fresh chives, finely chopped
  

Seasonings (to taste):

• Garlic powder

• Onion powder

• Black pepper

Instructions:

Prep the Potato: Scrub it clean. Dry. Pierce the potato generously with a fork.

Lightly rub the potato with olive oil and salt until covered.

• Air fryer: 375°F 35-40 minutes, flipping once halfway

• Oven: 400°F for 40-45 minutes, flipping once halfway

Cook until the potato is completely soft when pierced with a fork.

Slice & Scoop: Cut the top of the potato in half lengthwise (leave the bottom intact). Carefully scoop out the inside, leaving a thin shell so the skins hold their shape.

Mix the Filling: Add the potato flesh to a bowl and mix with:

• Half the sour cream

• Half the cheese

• Half the chopped bacon

• Garlic powder, onion powder, salt, and pepper to taste

Mash until mostly smooth, leaving a little texture.

Stuff & Top: Spoon the mixture back into the potato skins. Top with remaining cheese and bacon bits.

Bake Again:

• Air fryer: 375°F for 8–10 minutes

• Oven: 400°F for 8–10 minutes

Bake until the tops are golden, bubbly, and lightly crispy.

Finish: Top with a small dollop of (the remaining) sour cream and plenty of fresh chives.

How to Make It a Complete Meal:

This twice-baked potato works beautifully as a carb-forward base. To round it out and improve satiety:

• Add a protein: Pair with seitan, tofu, tempeh, or your favorite plant-based protein.

• Add a green or cruciferous vegetable: Roasted broccoli, Brussels sprouts, sautéed kale, or spinach with olive oil and salt all complement this dish perfectly.
  

Coach’s Note:

If you’re working on fat loss, muscle recovery, or simply eating more consistently, this recipe is a great example of how comfort food doesn’t have to be “off-plan.” Building meals around a solid carb base and intentionally adding protein and vegetables supports energy, digestion, and long-term adherence — which matters far more than perfection.

This is also a helpful option for days when appetite is low or fatigue is high.

Predictable, nourishing meals like this make consistency easier — and consistency is what drives results.

Tips:

• Don’t under-season — potatoes need a little salt to shine.

• For extra crispiness, brush the potato skins lightly with oil before the second bake.

• This recipe reheats well in the air fryer and is great for simple meal prep.

• Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 5–7 minutes or until heated through and crispy on top.

If you try out this recipe, please leave a comment below and share how you made it your own. Your feedback helps others feel more confident and creative in the kitchen.