Grilled Twice Baked Potatoes | Easy & Vegan

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option with less fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Prepare the grill by loading it with charcoal and using a fire starter to heat the coals for 5 to 10 minutes.

Thoroughly wash the potatoes and prick them with a sharp knife or fork to allow steam to escape during cooking.

Transfer the potatoes onto a microwave-safe plate and microwave for 8 minutes, flipping them halfway through.

Carefully remove the hot potatoes from the microwave using an oven mitt to avoid burns.

Cut the potatoes lengthwise in half and scoop out the insides, leaving about a third of an inch wall for structure.

In a bowl, mash the scooped potato and add dill, vegan cream cheese, salt, pepper, and unsweetened almond milk to achieve a creamy consistency.

Spoon the potato mixture back into the potato skins, smoothing it out for presentation.

Crumble homemade tempeh bacon over the filled potato skins, using about 1/4 of the recipe made for later use.

Sprinkle shredded vegan cheese on top of the filled potatoes according to preference.

Once the grill reaches around 400 degrees, place the potatoes on the grill, spaced apart, and cook for about 15 minutes to melt the cheese.

Remove the potatoes from the grill using tongs and top with vegan sour cream, optionally mixed with a little water for a squeeze bottle application.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens