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Vegetarian Twice Baked Potatoes – Veggie Loaded Baked Potato

These vegetarian twice baked potatoes are a favorite in my house. We love the texture and taste that comes from potatoes cooked with this technique.

Twice baked potatoes are a cross between a normal baked potato and a creamy potato casserole. The potato is baked and then, when it has cooked, you scoop out the flesh and combine it with other ingredients.

This is when the fun starts!  By adding other ingredients to the potato flesh, you get a whole new flavor profile. Many people refer to these potatoes as “loaded baked potatoes” or “stuffed baked potatoes.”

Often these loaded potatoes contain bacon, but let’s find out how to make this comfort food recipe for a vegetarian diet.

Loaded stuffed potatoes on a white plate with colorful napkin and fork.

Making vegetarian twice baked potatoes

Vegetarian stuffed, baked potatoes take a little longer to prepare than normal baked potatoes but that time is well spent. The flavor is amazing!

Potatoes, mushrooms, sweet peppers, garlic, spring onions, cheese, and salt and pepper on a counter top.

You can use any veggies you have on hand for the filling, as long as you cut them into small pieces. For this recipe, I used these ingredients:

Instructions for this veggie-loaded baked potato

Preheat your oven to 450° F. Rinse the potatoes and poke them with a fork.

This allows steam to escape during baking and prevents them from bursting to ensure even cooking.

Two pricked potatoes on a countertop near a fork.

Put the potatoes on a baking sheet and cook for 45 minutes. Test them to make sure they are soft but not too soft. You want a shell that will stand up to the fillings.

Reduce the oven temperature to 350° F while you prepare the filling.

Cut a thin slice off the top of the potatoes, lengthwise, scoop out the potato flesh, and place it in a bowl. Keep the slices of potatoes for later.

Collage with photos of potatoes with slices off the top, scooped out potato filling and a red bowl.

Dice the mushrooms and green pepper into small pieces, and mince the garlic cloves.

Add the prepared vegetables along with the butter. Season with salt and pepper, and mix in about 2 tablespoons of the cheese. Combine well.

Collage showing potatoes in a bowl with diced vegetables next to a photo of vegetables and potatoes mixed near empty potato skins.

Put the potato/vegetable mixture back into the potato skins. Push the filling in well, so that the potato is very full and holds it shape.

The filling will be taller than the potato. Sprinkle the remainder of the cheese over the top of the potato filling.

Potato skins filled with potatoes and vegetables and topped with cheese. Two photos in a collage.

If you have extra potato filling, place it on top of the slices of potatoes along with some cheese and bake them along with the stuffed potatoes. They make tasty bite sized portions!

Cook for 10 more minutes until the cheese has melted and serve.

Twice baked potatoes vegetarian style with stuffing and a fork on a white plate with a colorful green napkin.

A tossed salad makes a great side dish option to serve with these vegetarian twice baked potatoes. And if you add enough ingredients to the filling, the twice baked potato can be a meal in itself!

Veggie loaded baked potato nutritional information

The vegetarian twice baked potato recipe has 433 calories for each potato, 12 grams of protein, and 10 grams of fiber. The recipe makes a huge serving. Serves four servings if you have 1/2 potato each (at half the calories.)

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How to make vegan twice baked potatoes

One of the questions readers often ask is “How do I make these potatoes for vegans?”

Most of the ingredients in this stuffed baked potato recipe are fine for a vegan diet, but you must be careful with the type of cheese and butter you use when making a vegan twice baked potato. Most vegetarians eat normal cheese and butter but vegans do not.

However, there are some substitutes you can use to make this recipe dairy-free.

To replace the butter in the recipe, you can use Earth Balance Buttery Spread, which is a good alternative for vegans. This spread makes plant-based cooking a breeze and has a nice buttery flavor.  

In place of the normal cheese, there are vegan cheeses which are 100% animal-free and often made with soy or nuts. I like the flavor of Daiya cheese but there are other brands too:

Make the vegan stuffed baked potatoes as you would for the vegetarian recipe but use the substitutes mentioned here and you’ll love the flavor.

Pin this post for vegetarian loaded potatoes

Would you like a reminder of this post for making stuffed baked potatoes with a vegan option? Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later.

Loaded baked potatoes on a white plate with fork and napkin and words reading Vegetarian Twice-Baked Potatoes

Admin note: This post first appeared on the blog in March 2013. I have updated the post to add new twice-baked potato ideas a printable recipe card and a video for you to enjoy.

Yield: 2

Vegetarian Twice Baked Potato

Vegetarian Twice Baked Potato

Healther version of the popular side dish which fits into a vegetarian diet

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes


  • 2 Potatoes, raw, large (3" to 4-1/4" dia.)
  • 2 cloves of garlic, minced
  • 4 tablespoons of mushrooms, fresh, chopped
  • 4 tablespoons of sweet peppers (any color is fine), diced
  • 1 1/4 tablespoon of butter (vegans use Earth Balance Buttery Spread
  • 1/4 cup of shredded cheese such as cheddar, or Monterey Jack (vegans use Daiya Cheese)
  • 1 teaspoon of salt
  • 1/2 teaspoon of cracked black pepper
  • 2 tablespoons of spring onions, chopped, to garnish


  1. Rinse potatoes and poke with a fork.
  2. Place on a baking sheet and cook in the oven for 45 minutes @ 450 degrees F.
  3. Test potatoes to make sure they are soft but not too soft. Reduce the oven temperature to 350 degrees F.
  4. Make a thin slice off the top of the potatoes lengthwise and scoop out the potato flesh into a bowl.
  5. Add minced garlic, mushrooms, green pepper, butter, and seasonings plus a little of the cheese. Combine well.
  6. Put the mixture back into the potato skins. Add the remainder of the cheese to the top.
  7. Heat for about 10 more minutes at 350 degrees until the cheese has melted.
  8. Garnish with chopped spring onions and serve hot.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 433Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 2302mgCarbohydrates: 70gFiber: 10gSugar: 5gProtein: 12g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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