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Easy Garlic Chive Twice-Baked Potatoes [Vegan]
Make these easy garlic chive twice-baked potatoes for a perfect dairy-free side dish. Not only is this recipe creamy and cheesy, but it's also vegan.
Ingredients You Need for Easy Garlic Chive Twice-Baked Potatoes [Vegan]
How to Prepare Easy Garlic Chive Twice-Baked Potatoes [Vegan]
- Preheat oven 400°F.
- Wash the potatoes, then use a sharp knife or fork to pierce the potatoes to allow steam to be released while cooking.
- Cook for 40 minutes or until potatoes can easily be pierced with a knife, then remove from the oven.
- Turn oven to 350°F.
- Allow potatoes to cool slightly, then slice in half, lengthwise.
- Use a spoon to scoop out the potato middle and add to a medium-sized bowl. Set potato skins in a small baking dish.
- In the medium bowl, mash the cream cheese, vegan margarine, nut or oat milk, minced garlic, fresh chopped parsley, half of the chopped chives, salt, and pepper with the potato.
- Use a spoon to add the creamy mashed potato back into the potato skins.
- Top with either mozzarella or cheddar plant-based cheese.
- Reheat the twice-baked potatoes in the oven for 30 minutes or until heated through.
- Top with the leftover chopped chives and serve!
Notes
- The twice-baked potatoes will last about 5 days in the fridge, stored in an air-tight container. - Reheat in microwave for 1-2 minutes on a microwave-safe plate.
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