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Overhead View of Four Vegan Twice Baked Potato Halves on a Red Plate
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Vegan Twice Baked Potatoes with Black Beans and Coconut Bacon
Prep Time
10 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 35 mins
 

These vegan stuffed potatoes and satisfying, full of flavor, and fun to make!

Course: sides
Cuisine: American
Servings: 4
Author: Alissa
Ingredients
  • 2 medium sized baking potatoes
  • 2 tbsp. vegan margarine melted
  • ¼ cup nutritional yeast
  • ½ cup unsweetened non-dairy milk of choice
  • ½ tsp. salt
  • generous black pepper to taste
  • 2-3 scallions chopped
  • 1 cup cooked or canned black beans drained
  • hot sauce to taste optional
  • ½ cup coconut bacon
Instructions
  1. Preheat oven to 425.
  2. Scrub potatoes and puncture a few times with a knife.
  3. Bake until easily pierced with a knife, about 1 hour and 15 minutes. You want them nice and soft so the insides mash up well.
  4. Remove potatoes from oven and cut in half, lengthwise. Scoop insides into a medium bowl. Mash with a potato masher (or use a mixer if you like your taters fluffy).
  5. Add margarine, milk, nutritional yeast, salt, pepper and hot sauce if using. Mash until well mixed, then fold in beans and scallions. You can add a little extra milk if it seems necessary to get a nice creamy consistency.
  6. Divide potato mixture and spoon back into skins. Return to oven and bake for another twenty minutes, or until tops begin to brown. Remove from oven and top with coconut bacon.