Vegan Twice-Baked Potatoes Recipe (2024)

FAQs

Why are my twice baked potatoes falling apart? ›

Cook's Note. I learned the hard way not to wrap the potatoes in foil before baking. It softens the shells and they will fall apart not good!

When making twice baked potatoes, it's best to mash the potato filling while the potatoes are still warm. Don't over-mix the mashed potatoes especially if you're using an electric mixer since the filling can become gummy.

The main difference is in the preparation of the mashed potato mixture before it is returned to the skins. Twice-baked potatoes are typically mashed with butter, sour cream, cheese, and seasonings, then spooned back into the potato skins and baked again until golden brown and crispy.

Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this recipe is plenty delicious without it.

Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.

Chefs put salt on the outside of their baked potatoes

The reason for doing this is pretty scientific. When you put salt on the outside of a potato, it helps moisture come to its surface and evaporate, which makes the inside of the potato even fluffier. It also helps to crisp up the skin, giving it extra crunch.

We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more.

Poke the potatoes with a fork just enough to pierce the skin so the potato won't burst when baking, especially in the microwave. Four or five times should be plenty. A potato is composed mainly of water, so poking them helps release steam as it cooks.

The skins of twice-baked potatoes can absolutely be eaten. They are salted and crispy and are absolutely excellent to eat. In addition, there is quite a bit of nutrient in the potato skins.

Double cooking potatoes can improve the absorption of starch-based carbohydrates, encourage SCFA production, and promote gut health and weight loss. So next time you're cooking up a batch of potatoes, consider giving them a double cook for maximum nutritional benefit.

How do you keep twice-baked potatoes warm for a potluck? ›

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

Of rice, pasta, potatoes, and bread, potatoes are the healthiest of these starchy and complex carbohydrate foods. This is because potatoes are dense in nutrients, containing essential minerals, vitamins, and other micronutrients. Potatoes are also high in fiber, helping to satiate hunger and regulate blood sugar.

Because a microwave steams the inside of the potato rather than baking it from the outside, the resulting potato has a fluffier inner texture. The only downside of microwaving potatoes is that the skin gets soggy and doesn't have the crispy texture that you get from the oven.

If potatoes are produced during a very dry growing season, they will tend to have a higher than normal solid content and less moisture. When these are cooked, they absorb more water than usual and, as a result, fall apart at the end of cooking.

Baking at a low temperature or not giving it enough time -

The latest recommendations we have are to bake at 425 degrees F for one hour if using a conventional oven. You can lower the temp to 400 degrees F for 50-60 minutes in a convection oven, which cooks a little more evenly and consistently.

The biggest culprit that's making your hash browns come apart is moisture. You need to make sure the potatoes are dry before adding them to the flour and egg mixture. Whether you squeeze them out in a dish towel or use a salad spinner, get the potatoes as dry as they can be.

For this season, if you've been struggling with potatoes that turn to mush, we'd recommend you steam them whole instead of boiling them. We've actually done a bit of testing on this and they definitely hold together far better if steamed whole (with skins on).