Summary: We love potatoes because they are the ultimate filling vegan, gluten-free food. Potatoes are also very versatile, so you virtually can't go wrong with whatever you do with a potato. Twice baked potatoes are so yummy and you can put just about anything you like in the filling. We like vegan chili, black beans, salsa, you name it! This recipe is absolutely scrumptious because it pairs creamy vegan sour cream with gooey vegan cheese.

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We love potatoes because they are the ultimate filling vegan, gluten-free food. Potatoes are also very versatile, so you virtually can’t go wrong with whatever you do with a potato. Twice-baked potatoes are so yummy and you can put just about anything you like in the filling. We like vegan chili, black beans, salsa, you name it! This recipe is absolutely scrumptious because it pairs creamy vegan sour cream with gooey vegan cheese. The start of this recipe is to simply bake potatoes. We included a recipe on how to do this if you are new to cooking, but if you have a preferred method to bake a plain potato, feel free to use that.

Vegan, Gluten-Free Cheesy Horseradish Twice-Baked Potatoes

Plain Baked Potatoes

Ingredients:

  • 4 medium organic baking potato
  • 4 teaspoon olive oil
  • 2 teaspoon sea salt

Directions:

Preheat the oven to 300 degrees F (approximately 150 degrees C). Wash the potatoes and pierce the skin several times with a fork. Rub the skin of each potato with olive oil, then with salt. Place the potatoes in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown.

Cheesy Horseradish Twice-Baked Potatoes

Ingredients:

  • 4 baked potatoes
  • 1/4 cup Vegenaise
  • 1/2 cup vegan sour cream (we like Follow Your Heart)
  • 2 Tablespoons vegan, gluten-free horseradish (we like Follow Your Heart for this as well)
  • 1 tablespoon white-wine vinegar
  • 1 large garlic clove, pressed
  • 2 Teaspoons chopped parsley
  • 3 Tablespoons fresh or freeze dried chives
  • 2 cups of your favorite vegan shredded cheddar cheese
  • Sea salt to taste
  • Pepper to taste

Directions:

Slice your potatoes in half length-wise, scoop out the middle and put it into a bowl. Place the skins on a baking sheet, evenly spaced apart. Mash the potatoes and add Vegenaise, vegan sour cream, horseradish, white wine vinegar, garlic, parsley, chives, salt, and pepper. Put the mashed potatoes back into the potato skins. Cover with shredded vegan cheese. Bake in a 375 degree oven for 20 to 30 minutes.

If you like your food to have a lot of kick, feel free to add more horseradish. These potatoes are very filling, so you could literally make a meal of them!

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