Twice Baked Potatoes With Herb Sour Cream, Coconut Maple Bacon And Green Onion




Yield 4 servings



  1. Rinse your potatoes and lightly scrub as needed to remove any dirt. Pat dry and slice in half, vertically.
  2. Lay flat side down on a non-stick parchment or silpat-lined baking sheet. Bake at 425 degrees F for 30-40 minutes, flipping half way.
  3. Remove from the oven and let cool for 5-10 minutes.
  4. Once cool enough, scoop out the center of each potato - make sure not to pierce through the skin or break in half. Add all the baked potato centers into a large bowl.
  5. Mix in your sour cream and coconut bacon. Mash together till smooth and evenly combined.
  6. Stuff each potato with the mixed filling and bake at 425 for 10 minutes.
  7. Remove from the oven and serve warm with green onions, maple coconut bacon and a dollop of hemp sour cream.


*The only difference I made to the coconut bacon, was adding 1 tbsp of Maple Syrup and black paper to taste. I also used shredded coconut in place of flaked.

Courses Side, Appetizer

Cuisine Gluten-free, Vegan, Oil-free

Recipe by The Plant Philosophy at