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Last week we celebrated Father’s Day and you can bet these were on the menu. I had my first twice baked potato at The Keg years ago and I knew immediately I wanted to recreate them at home. I was pleasantly surprised to find them incredibly versatile and universally crowd pleasing. You can prepare them completely ahead of time and just heat when ready to serve. Since all the toppings are already mixed in, you don’t need to worry about prepping and serving a bunch of toppings on the side. That makes these really easy to transport as well – a welcome addition to any backyard barbecue this summer! I made and froze a big batch when I was pregnant with our youngest child and they were a great side dish to have on hand for easy meals after she was born (and something a little more exciting than your typical casserole).

I like to serve these along side steak, seared chicken, ribs, burgers, etc. On a day I know I’ll be making these I’ll just throw the potatoes in to bake early in the day while I’m doing other things in the kitchen. When they’re done baking they can cool on the counter until whenever you’re ready to stuff them (I usually throw a kitchen towel over top of them to keep them moist if I’m going to leave them for quite awhile). These are the sorts of recipes I gravitate to these days with our busy family life – easy, flexible, mostly hands off, with the best possible flavour pay off.

In terms of ingredients I have done these so many ways. They are a very similar concept to my stuffed chicken recipe. Before we had our son with dairy sensitivities, I used to go all out with cream cheese and sour cream, crispy bacon and sharp cheddar cheese on top. Soooooo good. I’ve done a broccoli (quickly steamed or roasted first) and goats cheese variation that is delicious. I’ve gone as simple as sour cream, garlic, and chives and they still don’t disappoint. I give options whether you’re dairy free or not in the recipe below; I encourage you to use what you have on hand and have some fun experimenting! Once you’ve mashed together whatever you want to use, just taste and adjust the seasoning/flavours to your liking and it’s guaranteed to be a success from there.

If you make these, be sure to let me know in the comments how they went for you and if you made any modifications! It’s so fun hearing how you guys mix things up and I’m always excited to get some new ideas. I hope these find their way to your plate sometime this summer, once you try them you’ll be hooked! Talk to you soon 🙂

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Dairy Free Twice Baked Potatoes

One of my favourite side dishes that can be made completely ahead of time, just heat and serve! Everyone will go crazy for them. These are delicious both the dairy free route or with dairy, I've included both options below.

Course Side Dish

Keyword Dairy free, goats cheese, make ahead, potatoes, stuffed potatoes, twice baked potatoes

Servings 8

Ingredients

• 6 potatoes I prefer yukon gold
• 8 ounces goats cheese you can use cream cheese or sour cream (or a mix of both) if not dairy free
• 1/2 cup cashew cream (or any dairy free cream/milk) use half and half cream if not dairy free
• 4 green onions, sliced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped optional
• dash cayenne pepper
• sea salt to taste
• fresh ground pepper to taste

Optional garnishes:

• fresh chives/green onions, chopped
• crisp crumbled bacon can also go in the potato mixture
• sharp cheddar cheese, grated or dairy free cheese of choice

Instructions

• Preheat your oven to 350F. Prick a few holes in your potatoes and set them on a baking tray.
• Bake potatoes for 1 hour or until cooked through.
• Allow the potatoes to cool to room temperature.
• Slice the potatoes in half lengthwise. Using a tablespoon, scoop out the potato flesh into a bowl, leaving a thin layer behind to keep some structure to the potato skin and to ensure you don't scoop a hole through the skin.
• Add the remaining filling ingredients to the potoatoes and mash with a potato masher until combined. Taste and adjust seasoning as desired.
  
• Scoop the filling back into the potato skins. At this point you can put the potatoes in the fridge until ready to reheat and serve, or wrap individually and freeze.
  
• When ready to serve, reheat in the oven until warmed through – about 15-30 minutes at 350F depending on how chilled the potatoes were.
• Garnish with any desired toppings and serve.
  

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This post includes affiliate links, meaning I made a small commission at no extra cost to you, should you decide to click through the links and purchase anything. These are my honest opinions and I would never recommend anything to you I didn’t absolutely love and use on a regular basis. Hope you find these lists helpful!

USA Pan Half Sheet Pan (13×18″) – this is my go to size of sheet pan, perfect for roasting vegetables, sheet pan meals, baking cookies, etc. USA Pan is known for it’s exceptional quality – it is made of warp resistant aluminized steel and has a special fluted surface which ensures nothing will stick to it!

Pink Himalayan Salt – I love that this salt is free from additives and contains 84 trace minerals, many of which we are unlikely to get from any other food source. Plus it tastes great! I use it in place of table salt in all of my recipes.

Raw Unsalted Cashews – These are awesome for making homemade cashew cream. You want to use raw, unsalted cashews for the best tasting cream. Yupik has been a very reliable brand for me, I have never been disappointed with one of their products. They’ve always been fresh and reasonably priced!

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