Twice Baked Loaded Potatoes Vegetarian Recipe

twice-baked loaded baked potatoes recipe - 4

These twice-baked loaded potatoes make for a simple, hearty vegetarian meal.

Turn a bland baked potato into a delicious meat-free dinner with this recipe.

Taking about an hour to prep and cook (quicker if you use a microwave), this tasty dish combines cheesy and creamy potato with an avocado, salsa and sour cream topping.


To make 1 serving

  • Baking potatoes
  • Mayonnaise
  • Cheddar Cheese
  • Chives
  • Salt, pepper
  • Vegetable oil
  • Avocado
  • SalsaTo serve, optional
  • Sour creamTo serve, optional

How to make Vegetarian Twice Baked Loaded Potatoes:

  1. Place your potatoes on a baking tray and drizzle with oil and salt. Prick all over with a fork
  2. Bake for 45 minutes at 220 degrees. Alternatively you can microwave for 5 minutes each side.
  3. Carefully remove the potatoes from the oven and cut off the top. Scoop out the centre the potato into a bowl, leaving enough for the potato skin to hold its shape.
  4. Add to the potato spoonfuls of mayonnaise, handfuls of cheddar cheese, salt, pepper and chopped chives and mix well. Return the mixture to the potato skins.
  5. Return to the oven for a further 15 minutes.
  6. Meanwhile, peel, de-stone and mash the avocado, seasoning to taste.
  7. Top the twice baked potatoes with the mashed avocado, salsa and sour cream as you see fit.