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a bunch of dairy free twice baked potatoes on a white serving platter

Dairy Free Twice Baked Potatoes

These dairy free twice baked potatoes are the perfect comfort food side dish!

Course Side Dish
Cuisine American
Keyword dairy free twice baked potatoes
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 10 servings
Calories 210 kcal
Author Dairy Free for Baby


For the potatoes:

  • 5 medium-large russet potatoes
  • 1/2 tbsp olive oil
  • 4 tbsp vegan butter
  • 1/3 cup oat milk* (or unsweetened almond milk)
  • 4 slices thick-cut bacon, cooked and chopped (optional, omit if vegan)
  • 3 green onions, chopped
  • 1/4 to 1/2 tsp salt (to taste)*

For the cashew sour cream:

  • 3/4 cup raw cashews
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 cup water


  1. Preheat the oven to 400 degrees. Poke the potatoes with a fork a few times, then rub with olive oil. Bake for about an hour, until tender.
  2. Meanwhile, prepare your cashew sour cream. Place the raw cashews in a pot and cover with water. Bring to a boil over high heat, then turn off the heat and let them soak for 30 minutes.*
  3. When your cashews are done, drain the excess water and place the cashews in a food processor. Add the lemon juice, vinegar, onion powder, salt, and water. Process for 1-2 minutes, until smooth and creamy. Set aside for now.
  4. When potatoes are done, remove from the oven (leave the oven on though). Let cool for a few minutes, then carefully cut in half and scoop out the filling into a bowl, leaving the shell of the potatoes on the baking sheet.
  5. To the bowl with the potato flesh, add the vegan butter and oat milk. Smash the potatoes to your preferred texture. Stir in the bacon, green onions, salt, and cashew sour cream.
  6. Add heaping scoops of the filling back into the potato shells. Bake them again at 400 degrees for another 15 minutes. Enjoy!

Recipe Notes

  • *If you’re using medium vs medium-large potatoes, reduce oat milk to 1/4 cup.
  • *1/4 tsp salt will make for a lightly seasoned recipe.  I often go up to 1/2 tsp, but use taste to determine (it'll depend on exactly how much flesh you're getting from the potatoes).
  • *If you prefer, you can soak the cashews overnight instead. I like this method for quick preparation.
  • You can also stir in some dairy-free cheddar shreds.

Nutrition analysis (approximate each): 210 calories, 11 g fat, 3.5 g saturated fat, 320 mg sodium, 22.5 g carbohydrate, 2.5 g fiber, 2 g sugar, 6 g protein, Vitamin D: 1%, Calcium: 3%, Iron: 9%, Potassium: 13%