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.

Easy Garlic Chive Twice-Baked Potatoes [Vegan]

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Cooking Time



  • 3 large russet potatoes
  • 1/3 cup vegan cream cheese
  • 2 tablespoons vegan margarine
  • 1/4 cup nut or oat milk (cashew or almond)
  • 3 cloves garlic finely minced
  • 2 tablespoons fresh parsley finely chopped
  • 3 medium chives chopped, divided
  • 1 generous pinch of salt & pepper
  • 1/2 cup vegan mozzarella or cheddar, shredded


  1. Preheat oven 400°F.
  2. Wash the potatoes, then use a sharp knife or fork to pierce the potatoes to allow steam to be released while cooking.
  3. Cook for 40 minutes or until potatoes can easily be pierced with a knife, then remove from the oven.
  4. Turn oven to 350°F.
  5. Allow potatoes to cool slightly, then slice in half, lengthwise.
  6. Use a spoon to scoop out the potato middle and add to a medium-sized bowl. Set potato skins in a small baking dish.
  7. 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.
  8. Use a spoon to add the creamy mashed potato back into the potato skins.
  9. Top with either mozzarella or cheddar plant-based cheese.
  10. Reheat the twice-baked potatoes in the oven for 30 minutes or until heated through.
  11. Top with the leftover chopped chives and serve!


- 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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