Nutrition
Calories: 276kcal | Carbohydrates: 29g | Protein: 16g | Fat: 8g | Fiber: 6g
OMG!!! These Twice Baked Potatoes are amazing!!! And the best part – they are 25% protein, so you can meet your fitness goals while eating glorious potatoes! Take these to your next Potluck or Family Gathering and get ready for lots of compliments!
Servings
Ingredients
- 1 1/2 cup vegan shredded cheese (I used Violife)
- 3 medium Russet Potatoes
- 1 tsp dill
- 1 High Protein Vegan Bacon Bits
- 1 High Protein Sour Cream
Instructions
- Pre-heat oven to 350 F
- Clean/scrub potatoes; poke some holes in them with a fork. Bake in the oven for about an hour until fork tender.
- Make the High Protein Sour Cream – follow the instructions on the recipe linked in the ingredients sections.
- Make the High Protein Bacon Bits – follow the instructions on the recipe linked in the ingredients sections.
Making the Twice Baked Potatoes
- Once the potatoes are well cooked, cut in half (long). Scoop out all of the potato, leaving enough that the skin can structurally still stand
- Mashed the potato in a big bowl
- Once well mashed, add in your tofu sour cream and stir together really well. Should be nice and creamy
- Add in the dill and 1 cup of the shredded vegan cheese and mix together well
- Split the potato filling evenly amongst your potato skins
- Once full, sprinkle on the remaining shredded cheese and top with the "bacon"
- Bake for another 20 minutes until cheese is melty and TVP bacon is nice and crunchy
Equipment
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Additional Information:
- When making the TVP bacon, leave it a little more moist than you normally would because you will be cooking it again with the potato
- If you don’t have the time to make the sour cream recipe you could sub it out for a pre-made sour cream; this will change the calories and macros though
I remember twice baked potatoes being one of my absolute favorite things to eat as a kid (mine never had bacon bits because I was a vegetarian), but my family only made them a couple of times a year, because they take so long! Even as an adult, I will still only make these once or twice a year, because they definitely do take awhile, but they are worth it! I think Twice Baked Potatoes are the perfect thing for a special dinner with friends or family, or if you’re just feeling kind of fancy! I also have a twice baked potato casserole recipe if you want the flavors but want to shave off some time on the preparation!
This twice baked potato recipe is a little different because it’s high protein! The protein comes from the homemade vegan sour cream we will be using and the homemade “bacon” bits. The sour cream is mostly silken tofu which has a ton of protein and is pretty low calorie too! The bacon bits are made with TVP, Textured Vegetable Protein!
Ingredients
- High Protein Sour Cream – I have the recipe linked above in the recipe card. This is a homemade high protein sour cream made with blended silken tofu. You can use store-bought sour cream if you’re low on time, but it will change your calories/macros. You can find silken tofu at most grocery stores and also purchase it online.
- High Protein Bacon Bits – I have the recipe linked above in the recipe card. These are fairly easy to make. You basically mix all of your ingredients together, and wait around for about 20 minutes while you stir and wait for the TVP to cook. There are store bought vegan bacon bits, but I prefer these personally. When you’re making these, don’t cook them until they are super dry and crispy because we are putting these back in the oven.
- Russet Potatoes – I used 3 mediums, which came out to be about 600 grams of potato goodness (if you’re weighing).
- Vegan Shredded Cheddar – I like Violife brand for my shredded cheddar but choose your favorite! If you’re trying to eat more Whole Food Plant Based (WFPB), you can omit these if you want.
- Dill – I try to use fresh dill because I like the flavor better, but dried dill will work too!
Directions
- Pre-heat the oven to 350 F.
- Clean/scrub potatoes; poke some holes in them with a fork. Bake in the oven for about an hour until fork tender. You want to make sure they are well cooked otherwise they will be a pain in the ass to mash in later steps.
- Make the High Protein Sour Cream – follow the instructions on the recipe linked above in the ingredients section of the recipe card.
- Make the High Protein Bacon Bits – follow the instructions on the recipe linked above in the ingredients section of the recipe card. Don’t overcook these because they will be going back in the oven with the potatoes.
- Once the potatoes are well cooked, cut in half (long). Scoop out all of the potato, leaving enough that the skin can structurally still stand. I think this part is the hardest, because I suck at it. You also might want to wait until the potatoes cool down enough that you can touch them without crying.
- Mash the potato in a big bowl – you can either do this by hand or with a hand/stand mixer.
- Once well mashed, add in your tofu sour cream and mix together really well. This should be nice and creamy.
- Add in the dill and 1 cup of the shredded vegan cheese and mix together well.
- Split the potato filling evenly amongst your potato skins.
- Once full, sprinkle on the remaining shredded cheese and top with the “bacon” bits.
- Bake for another 20 minutes until cheese is melty and TVP bacon is nice and crunchy. The vegan cheese tends to melt better with humidity, so I like to cook these in a deep casserole dish so I can put aluminum foil over it to trap the humidity.
Silly Little Haiku
This will take awhile
Potatoes are worth it though
And they’re high protein
Author
Protein Deficient Vegan
