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Vegan Twice Baked Potatoes

  • Author: Brand New Vegan
  • Prep Time: 5 min
  • Cook Time: 75 min
  • Total Time: 1 hour 20 minutes
  • Yield: 2 servings 1x
  • Category: Appetizer, Potato, Mary's Mini
  • Method: Oven
  • Cuisine: Vegan, American


Remember the broccoli & cheese potatoes we would get at Wendy’s? These Vegan Twice Baked Potatoes are WAY healthier! And delicious too!



  • 2 large russet potatoes (about 1.5lbs ea)
  • 1 cup steamed broccoli (chopped)
  • 1/2 cup vegan cheese sauce
  • 1 Tbs unsweeteend almond milk
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • chopped green onion & ground paprika for garnish


  1.  Scrub potatoes and prick several time with a fork.  Bake in 400° F oven for 1 hr 15 min.  
  2. Remove potatoes when a fork will insert smoothly.  Allow to cool 20-30 min. 
  3. Prepare cheese sauce according to recipe.  Reserve 1 cup and store the rest in an airtight container.
  4. Microwave broccoli and chop uniformly.  Pack a 1 cup measuring cup and set aside. 
  5. Remove top 1/3 of potato (lengthwise) and discard (or eat).
  6. Scoop out flesh to within 1/4″ of the skin and place in a bowl.
  7. Mash potato flesh with 1/2 cup cheese sauce, broccoli, garlic powder, salt, & pepper.
  8. Pack mashed potato mixture back into the potato skins and bake an additional 15-20 min.
  9. Drizzle with additional cheese sauce if desired and garnish. 

Keywords: twice baked potatoes