Last Updated on March 12, 2023
This Vegan Twice-Baked Potato Casserole is loaded with flavor!
A side dish that is one of my favorite comfort foods with rich and creamy mashed potatoes and crispy potato skins.
What I love about this dish is that it can be made ahead of time and you can freeze any leftovers, that is if you have any.
You can make this dish with A Homemade Cashew Cheese or add a vegan shredded cheese to the dish.
Or this casserole can also be made without any cheese at all.
Serve this dish any time of year, for a holiday meal, family gathering or even a barbecue.
Ingredients needed for this casserole
- Potatoes – In this recipe I used a red potato. I love the red potato for it’s ability to keep it’s shape when cooked and I do like the flavor of this potato. But you can use your favorite spud for this recipe.
- Plant Based Milk – I used an unsweetened plain almond milk to whip up the potatoes to a creamy texture.
- Oil – Avocado oil was used to saute the leek and potato skins.
- Cheese – In this dish, I use my recipe of A Creamy Vegan Cashew Cheese as my cheese. You can use a vegan shredded cheese or eliminate the cheese all together.
- Seasonings – Minced garlic, salt and pepper.
- Fresh Herbs – It is optional to garnish with fresh parsley, chives, rosemary, thyme, oregano or dill right before serving.
How to make this Vegan Twice-Baked Potato Casserole
Preheat the oven to 350° F.
Wash potatoes and place them into a 9×13 baking dish.
Cover with foil and bake for 1 hour and 15 minutes or until the potatoes are tender.
Once the potatoes are done, remove the foil and leave them to cool.
After the potatoes are cool enough to handle, cut in half and scoop out the inside, add the flesh to a medium sized mixing bowl and set aside.
In a large skillet, add oil, potato skins, chopped onion, minced garlic, salt and pepper.
Cook over medium high heat, until the potato skins become crispy brown, set aside.
Next add the plant based milk and garlic to the potato flesh and mash until smooth.
Spread the mashed potatoes into the bottom of the 9×13 baking dish.
If adding a cheese, sprinkle or pour over the potatoes.
Pour the potato skins over the mashed potatoes.
Add more cheese over the dish before covering.
Cover with foil and bake for 40 minutes.
After 40 minutes, remove the foil and return to the oven for another 5 minutes.
Remove from the oven and serve hot.
Garnish with an aioli or a vegan sour cream and fresh herbs.
Vegan Twice-Baked Potato Casserole
Ingredients
- 5 lb. Potatoes I used red potatoes.
- 4 Tbsp Oil I used avocado oil.
- 2 tsp Minced Garlic
- 1 Onion I used a leek for this dish.
- 1 Cup Plant Based Milk Any unsweetened plain plant based milk will do, I used almond milk.
- Plant Based Cheese Homemade or premade cheese. This is optional.
- Salt and Pepper to taste.
- Fresh Herbs Chives, Oregano, Thyme, Parsley, Dill or Rosemary.
Instructions
- Preheat the oven to 350° F.
- Wash potatoes and place them into a 9×13 baking dish.
- Cover with foil and bake for 1 hour and 15 minutes or until the potatoes are tender.
- Once the potatoes are done, remove the foil and leave them to cool.
- After the potatoes are cool enough to handle, cut in half and scoop out the inside, add the flesh to a medium sized mixing bowl and set aside.
- In a large skillet, add oil, potato skins, chopped onion, minced garlic, salt and pepper.
- Cook over medium high heat, until the potato skins become crispy brown, set aside.
- Next add the plant based milk and garlic to the potato flesh and mash until smooth.
- Spread the mashed potatoes into the bottom of the 9×13 baking dish.
- If adding a cheese, sprinkle or pour over the potatoes.
- Pour the potato skins over the mashed potatoes.
- Add more cheese over the dish before covering.
- Cover with foil and bake for 40 minutes.
- After 40 minutes, remove the foil and return to the oven for another 5 minutes.
- Remove from the oven and serve hot.
- Garnish with an aioli or a vegan sour cream and fresh herbs.
