Healthy Vegan Twice Baked Potatoes
Crispy potato skins stuffed with garlic rosemary cauliflower mashed potatoes and topped with melty vegan cheese. Great option for a comforting weeknight dinner, a meal prepped lunch or tasty holiday side dish.
Ingredients
- 8 medium yellow potatoes halved
Filling
- 1 cup white beans rinsed and drained
- 2 cups frozen cauliflower rice
- 2 cloves garlic minced
- 1 tsp garlic granules
- 1 tsp onion granules
- 1.5 tsp poultry seasoning
- 1/8 tsp nutmeg
- 1 tsp kosher salt I use Morton's
- 1/4 tsp black pepper
- 2 tbsp nutritional yeast
- 1/2 cup unsweeteend plant milk I use Ripple Pea Milk
Topping
- 1/2 cup shredded vegan cheese
Optional
- avocado oil spray and sea salt for the potato skins optional
Instructions
- Preheat the oven to 400 degrees.
Bake the Potatoes
- Place the potatoes cut side down on a lined cookie sheet and if desired, spray the top of the potatoes lightly with avocado oil and sprinkle with salt. Otherwise bake as is.Bake for 25-30 minutes or until fork tender.
Make the Filling
- While the potaotes bake, add the white beans to a mix bowl and mash until smooth. Then add the caulifower rice, garlic, and spices and set aside. This will allow the cauliflower rice to thaw slightly and save you prep time.
- When the potatoes are tender and cooled slightly, gently scoop the centers into the mixing bowl, leaving a little big of potato around the skin. Place the potato skins skin side down on the cooking sheet and set aside.
- Then add the plant milk to the mixing bowl and mash until creamy. Taste and add additional salt and pepper as desired. I usually do another 2 pinches of both.
Stuff the Potato Skins
- Distribute the filling between the potato skins and smooth gently with a fork. Top with vegan cheese and return to the oven for 10-15 minutes or until lightly golden on top. I usually set the oven to broil for the last minute to melt the cheese.