THE RECIPE JOURNAL · Main Course
Double-Filled Vegan Potato Delight
This comforting dish combines creamy mashed potatoes with a savory, flavorful filling for a hearty vegan treat. Perfect for cozy dinners or sharing with friends, it’s both satisfying and easy to make.
FROM THE KITCHEN • Double-Filled Vegan Potato Delight
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the cashews in water for at least 4 hours or overnight, then drain them. Next, blend the soaked cashews with lemon juice, nutritional yeast, and salt until you get a smooth, creamy vegan sour cream. Pop it in the fridge to chill while you work on the potatoes.
02
Step 2
Wash and dry the potatoes, then poke them a few times with a fork. Microwave them on high for about 12 to 14 minutes, turning them over halfway through, until they’re nice and tender. Let them cool for about 15 minutes before handling.
03
Step 3
Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut the potatoes in half lengthwise and carefully scoop out the insides without breaking the skins. Put the scooped potato flesh into a big bowl and set the skins on the baking sheet.
04
Step 4
To the bowl with the potato flesh, add the vegan sour cream, chopped chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper. Mix everything together until it’s well combined. Then, spoon the mixture back into the potato skins, piling it up nice and high. Sprinkle a little paprika on top for color and flavor.
05
Step 5
Bake them in the oven for about 30 minutes, until the tops turn golden and slightly crispy. Let them cool a bit before digging in!
Why you’ll love it
This dish is packed with creamy and savory flavors that satisfy every bite. It’s fully plant-based, making it perfect for vegans and anyone looking for a comforting meal without dairy or eggs. Plus, the double filling adds an exciting twist that makes it extra special.
How to serve
Serve warm with a fresh green salad or steamed vegetables for a complete meal. A drizzle of vegan sour cream or a sprinkle of fresh herbs like chives or parsley can add brightness and extra flavor.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the texture crispy and creamy. Avoid microwaving too long, as this can make the potato shells soggy.
