Enjoy all the flavor of twice baked potatoes without the work of filling individual potato shells. This Vegan Twice Baked Potato Casserole is big on flavor and light on work. Every cheesy bite will have you asking.. “Is this really vegan?!”
Growing up, there was NOTHING better than my Grandma’s twice baked potatoes. They were just so creamy and cheesy and went down like candy. But one other staple in Eastern North Dakotan cuisine is the tried and true casserole or better known there as a “hot dish.” This recipe combines the best of both worlds!
Here is what you will need:
- Baked Potatoes
- Vegan Sour Cream (Store bought or homemade)
- Plant-based Milk (We used almond milk)
- Vegan Butter
- Garlic (Roasted)
- Vegan Cheddar Cheese (Store bought or homemade)
- Chives (optional)
First and foremost, bake your potatoes. This will take a minute but it’s hands-off. Once the potatoes are done, then it’s time to mash. Add a little vegan butter, plant-based milk, and vegan sour cream to give your spuds the royal treatment. This is comfort food after all!
But you’re not done there. Then you need the CHEESE! To make it easy, we used store bought vegan cheddar cheese. Each and every day there are more incredible dairy free cheese options popping up at the grocery store and we couldn’t be happier because sometimes you just need to indulge.
However, homemade cheese also tastes spectacular in this recipe. If you make your own, we would recommend making a cashew cheese with extra nutritional yeast. Roasted carrots can also be added for a pretty orange color to mimic cheddar.
Finally, the mashed or whipped potatoes are added to a casserole dish and the “cheese” is sprinkled on top. Feel free to be a little heavy-handed. Then your Vegan Twice Baked Potato Casserole is baked for 10 to 15 minutes to thoroughly melt your cheese. YUM!
When you need pure indulgent plant-based comfort food, let this Vegan Twice Baked Potato Casserole be your go-to. It’s simple, decadent, and just plain good. Go ahead, enjoy. There is always time for a salad tomorrow. 😉
- 6 Medium Russet Potatoes
- 1 Head Garlic
- ½ Cup Vegan Sour Cream
- 1 tbsp Vegan Butter
- 1 cup Plant Based Milk
- 1 cup Vegan Shredded Cheddar
- Fresh Chives (Chopped Small)
- Preheat the oven to 400°F. Scrub your potatoes thoroughly. Using a fork, poke several holes evenly around each potato to promote faster cooking.
- Cut the top ¼ inch off the top of the garlic head. Place it in a garlic roaster or a piece of foil. Drizzle with oil. If using foil, wrap the garlic head tight after adding oil.
- Place the potatoes and garlic into the oven for 45-60 minutes or until potatoes are soft to the touch. Remove both the garlic and potatoes from oven. Using a fork, lift out the garlic cloves from the garlic head and set aside.
- Turn down the oven to 350°F.
- When the potatoes have cooled enough to touch, cut them in half lengthwise and scoop the flesh into a large bowl or stock pot.
- Add the roasted garlic, sour cream, plant-based milk and vegan butter.
- Mash or whip with a hand mixer until smooth.
- Place a few of the potato skins at the bottom of a casserole dish (optional). They can be cut in half so they lay flat on the bottom of the dish. Top with about ¼ cup of the cheddar.
- Next, spoon the mashed potatoes into the dish. Top with the remaining cheddar and place in the oven for 10-15 minutes. If your vegan cheddar doesn’t melt adequately, simply stir the cheese into the potatoes.
- Once thoroughly heated, remove from the oven and top with chives and serve immediately.
