This recipe is a great one for all my potato lovers here. That would be meeee!! This recipe for twice baked potatoes is versatile, easy, looks amazing and most of all taste amazing! There are so many ways you can serve these baked potatoes with. I like to serve these twice baked potatoes with a simple pico de gallo topping. I love the fresh tangy crunchy texture of this topping with the baked sweet potatoes so much!
What are twice baked potatoes?
The title may be a bit weird (why would you wanna bake a potato twice?), but hear me out. For this recipe you are going to bake the sweet potatoes in the oven like you normally would do. After that you carefully scoop out the inside of the potato making sure to maintain the potato shape (boat). This puree mixture is then going to be mashed together with an easy homemade sour cream.
The potato is then going back in the oven for another round of baking. The final result is a crispy potato skin with the most delicious and flavorful filling ever.
Is this recipe versatile?
You can totally modify this recipe and still make twice baked potatoes. This recipe is a guideline or as a how to. You can use Russet potatoes instead of sweet potatoes. As long as the potatoes are not too small and have a good skin that will hold the filling you are good to go.
The filling is also pretty easy to adjust to whatever you like. You could fill the potatoes with a sour cream like in this recipe, but you can also use a vegan cheese, vegan butter, green onions, bread crumbs, smoked paprika, chickpeas, spinach…… Anything you would like to combine with your potato. You can make the filling as rich or as simple as you wish.
The topping is also leave great to experiment with. I like contrasting flavors and textures. I like to combine the warm filling sweet potatoes with a fresh crunchy textured pico de gallo.
A good baked potato that has been scooped out, mixed with sour cream and topped with a fresh pico de gallo. That is downright potato perfection.
Twice Baked Potatoes recipe tips
- Experiment with the filling. Maybe you don’t like a vegan sour cream filling. I sometimes make a lazy version with just mustard and onion powder.
- You can bake the (sweet) potatoes the day before. Just cover the potatoes, refrigerated them and then reheat until crispy when you are ready to serve them.
If you are a potato lover (hello friend), you will have to try this recipe or any variations on this one. I’d love to see your twice baked potatoes creations. Tag me on Instagram with #thegreencreator so I can easily connect with you.
- 2 large (sweet) potatoes
- 5 tbsp granulated onion powder
- salt and pepper to taste
- ½ tsp smoked paprika
- ¼ cup (about 60 ml) of the sour cream (see recipe below)
- ~ for the sour cream ~
- 12 oz (about 340 gr) of silken tofu
- juice of 1 lemon
- ¼ cup (40 gr) raw cashews
- 1 tbsp miso
- 1 tbsp mild mustard
- ~ for the pico de gallo topping ~
- 5 small Roma tomatoes
- 1 small red onion
- fresh cilantro to taste
- juice of 1 lime
- 1 garlic clove
- 1 tbsp hemp seeds
- Wash the potatoes then slice potatoes in half lengthwise.
- Place the potatoes directly in a preheated oven and bake at 180°C / 350 °F. Bake until tender, about 20-30 minutes.
- Meanwhile, prepare the sour cream by placing all ingredients in a high speed blender and blend until smooth. Set aside.
- Prepare the pico de gallo topping. Chop the tomatoes, onion, cilantro, and garlic in small chunks. I personally prefer the smaller chunks, but it’s totally up to you. Place that into a large bowl and stir in some lime juice and hempseeds. Set aside.
- Remove potatoes from the oven.
- Hold the potato with an oven-mit or towel, carefully scoop out the inside of the potato into a medium bowl. Make sure you are still maintaining the shape.
- Mash the potato in a bowl with a fork along with the onion powder and the sour cream until smooth and fully. Season with salt and pepper (to taste).
- Refill the ”potatoe boats” with the potato mixture. Sprinkle smoked paprika on top.
- Return the filled potatoes to the oven and bake until you see a nice brown crunchy top, about 20 minutes at 180°C / 350 °F. Once baked again, place on a plate, add in the pico de gallo topping and serve.
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