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Twice Baked Potatoes

Serves 4 15 minute prep time

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Twice Baked Potatoes

Don’t let potatoes always sit on the sidelines. Make them the main event with these twice-baked potatoes. Loaded with not just cheese and sour cream, but also greens and beans, you’ll feel satisfied with this simple dinner.


  • 4 russet or sweet potatoes
  • Coconut oil

  • ¼ onion, diced
  • 4 cloves garlic
  • 2 cups greens (spinach, kale, chard, etc)
  • 1 cup beans (black, chickpea, navy, etc)
  • Chili flakes

  • Salt and pepper
  • ½ cup non-dairy sour cream or plain (unsweetened) non-dairy yogurt
  • Optional: non-dairy cheese


  • Preheat oven to 400 F.

  • Stab potatoes a few times with a fork and rub with oil. Bake for 40 to 50 minutes or until cooked through.

  • 20 minutes before potatoes are done cooking: Sauté onions and garlic in oil until translucent.

  • Add kale and beans and cook until greens are wilted. Season with chili flakes, salt and pepper.

  • Once potatoes are done, cut in half and scoop out flesh. Mix flesh with non-dairy sour cream or yogurt.

  • Combine potato flesh with greens and beans. Put back into potato shells and top with cheese.

  • Re-bake potatoes for 20-25 minutes.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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