Vegan Greek Twice Baked Potatoes

I could never survive on a low carb diet. The loss of potatoes alone would do me in. There’s nothing quite like a fluffy baked potato – and that’s all we were going to have for dinner the night these happened. But I wanted something a little more gussied up and flavorful, and before I knew it, these were baking up in the oven.

I can’t go so far as to say they put the regular, no-nonsense baked potato to shame, because I’ll always love those. But these feel a little more special – you bake them, scoop out their insides and give them a good mash with some olive oil and almond milk to get them nice and creamy. Then you mix as many vegetables as you can get your hands on into those mashed taters before scooping big heaps of the mixture back into the potato skins and giving them a good bake to get a nice browned top.

I went with a Greek theme for these because those were the flavors I was craving – smoky roasted pepper and sun-dried tomato, salty olives, and roasted broccoli and mushrooms hit the spot that night (and would any day for me). I topped them with the sun-dried tomato cream sauce from this recipe, but they’re just fine on their own, too.

If you cook the potatoes in the microwave, this is a surprisingly quick dish to make, but I recommend taking them time to bake them in the oven – you’ll have to use it anyway for the mushrooms and broccoli. Tasty either way, though. These immediately went on the “favorites list” and they may even make an appearance on our Thanksgiving table.

5.0 from 1 reviews

Loaded Greek Twice Baked Potatoes (Vegan)

 

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Prep time

15 mins

Cook time

1 hour 30 mins

Total time

1 hour 45 mins

 

Twice-baked potatoes get a vegan, Greek twist - loaded with veggies and flavor.

Category: Main Dish, Side Dish

Yield: 8 potato halves

Ingredients

• 4 large Russet potatoes
• 2-4 Tbsp olive oil, divided
• Salt and pepper
• 1½ cups (~6 oz) sliced cremini mushrooms
• 1½ cups fresh broccoli florets, diced
• ½ cup unsweetened almond or soy milk*
• 2-4 additional Tbsp olive oil*
• ⅓ cup sun-dried tomatoes in oil, drained and chopped
• 1 roasted red pepper, chopped
• ¼ cup sliced kalamata olives
• 2 cloves garlic, minced
• 2 scallions, chopped
• 2 tsp dried oregano
• 2 tsp dried basil
• 2 tsp dried parsley
• Salt and pepper to taste
• 1 Tbsp olive oil
• Sun-dried tomato sauce for topping (optional)

Instructions

1. Preheat oven to 400 F. Scrub and dry your potatoes and line a baking sheet with parchment paper or lightly oiled foil.
2. Use a fork to poke a few holes into each potato. Brush the skins with olive oil and sprinkle with salt and pepper. Place on the prepared baking sheet and bake for 1 hour, turning once.**
3. Once the potatoes are in the oven, line another baking sheet with parchment or foil. Spread the broccoli and mushrooms on the sheet in a single layer and toss with olive oil.
4. When there are 20 minutes of baking time left for the potatoes, place the broccoli and mushrooms in the oven. Cook for 20 minutes, then remove the broccoli and mushrooms along with the potatoes. Reduce oven temperature to 375 F.
5. Allow the potatoes to cool for 5-10 minutes, or until cool enough to handle. Cut the potatoes in half, lengthwise.
6. With a spoon, remove the insides of each potato half and place in a large bowl. Make sure to leave enough to ensure the skin stays intact.
7. Add the rest of the olive oil and the milk, and mash with a fork or potato masher until relatively smooth (some lumps are fine). Stir in the broccoli, mushrooms, sun-dried tomatoes, roasted red pepper, olives, garlic, scallions, oregano, basil and parsley. Season with salt and pepper, if desired.
8. Scoop the potato mixture back into the potato skins (distributing it evenly across the 8 potato halves) and brush the top of each with a little bit of olive oil. Bake for 20 minutes, until heated through and tops are slightly browned. Serve.

Notes

*If you don't care about this being vegan, you can substitute butter for the oil you use to mash the potatoes, and greek yogurt or sour cream in place of the non-dairy milk.

**If you don't have time to bake the potatoes in the oven, you can cook them in the microwave. Poke a few holes in each and coat lightly with oil. Wrap loosely in a paper towel and cook in 5 minute intervals until cooked through. Proceed with the recipe instructions.

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