Twice Baked Potato Casserole

This Twice Baked Potato Casserole is easy to prepare with simple ingredients and packed with amazing flavors. Even pickiest kids will eat it, everyone will come back for more from the first to to the last bite. Let me show you the best method, once tried it is a keeper and trust me you will be stunned that it is entirely vegan.

Potatoes are something that I use often in my recipes. 

Just like when I made these Garlic Mashed Potatoes, the Garlic Brussels Sprouts Potatoes, or my Loaded Potato Soup. As you can see, this is so versatile, and everything is easy to make and always satisfying.

If you are looking for more potato ideas use the search bar and know there are more amazing recipes coming for you.

Why you want to try this Twice Baked Potato Casserole

This easy recipe is seriously the best! It is:

• easy to make with step-by-step pictures
• comforting
• hearty
• satisfying

And it offers the best combination of amazing texture, great flavors, and all just from simple ingredients.

What you need for these Twice Baked Potatoes

• potatoes
• garlic
• nutmeg
• plant milk
• vegan butter
• vegan cream cheese

 

• olive oil
• vegan bacon
• vegan cheddar
• onions
• scallions

How to make Twice Baked Potato Casserole

First of all, preheat your oven to 350°F. Set a baking sheet with parchment paper aside. Also make sure that you have a 10 inch round casserole dish for later greased with vegan butter.

Now we are going yo prepare the first potato baking.

In a bowl, mix potato cubes (after peeling) with 1/4 cup olive oil and season generously with salt and pepper. Place together with diced onions on the baking sheet but do not mix. Roast all for around 25 minutes until the potatoes are soft enough to mash them.

While the potatoes are roasting, heat 1 Tbs olive oil in a skillet. Add vegan bacon cut in fine cubes and fry for around 5 minutes until it is crunchy. Set aside.

When the potatoes and onions done, transfer the potatoes to a large bowl. Pre-mash them coarsely, then add vegan cream cheese, nutmeg, vegan butter, almond milk to it. Press 5 cloves of garlic and  season with a pinch of salt and pepper.

Now with the liquid ingredients, mash everything with a potato masher or hand blender. When done mix roughly in the onions, half of the vegan bacon, and half of the vegan cheddar.

Give the mashed potato mix into the 10 inch casserole.

Top with the remaining vegan bacon, vegan cheddar, and scallions, on top bake then bake for around 20 minutes.

It makes such an amazing dinner, lunch, meal prep that everyone enjoys.

Tips to get the most out of it:

Meal prep: store it properly in an airtight container with a lid on top. It will last for 5 days in the fridge.

Freezing: It will last for 3 months, but the texture and taste will be a bit different. Always make sure to cool completely before freezing.

Variations: you can add more veggies like broccoli, bell pepper, zucchinis, mushrooms, carrots and other that you would like.

Other potato recipes that you will need to try:

• Zucchini Fritters
• Malai Kofta
• Zuppa Toscana
• Katsu Curry

 

If you try this Twice Baked Potato Casserole, tag me on Instagram or Facebook.

Share your feedback and yummy remakes.

Cheers, Florian.