These Vegan Broccoli Ranch Twice-Baked Potatoes are the perfect dairy-free AND gluten-free side dish for almost any meal, or make a meal out of them alone! This is plant-based comfort food at its finest. Russet potatoes are baked, then filled with a creamy ranch-and-broccoli-infused whipped potato filling and re-baked to crispy perfection. They’re shockingly easy and fun to make and can even be made ahead and frozen for later! This post is sponsored by our friends at Organicville.
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The only way my mom got me to eat broccoli when I was a kid? Drown them in ranch. And if I’m being honest, that is still an accurate statement today.
The one thing that’s different today though is I’ve come up with much more “adult-y” ways to combine the classic flavors of broccoli and ranch, and these Vegan Broccoli Ranch Potatoes are the epitome of that quest.
It turns out “Broccoli Ranch Twice-Baked Potatoes” is a pretty popular non-vegan recipe on the internet. I have yet to come across one that’s vegan, so I made my own with the help of Organicville’s awesome non-dairy ranch! 🙂
We are thrilled to share this recipe with you today!
Why We Love These Vegan Twice-Baked Potatoes:
- They’re really easy to make. Bake your potatoes, whip up the filling, and re-bake!
- They are ridiculously packed with flavor but only require 7 basic ingredients.
- They’re a fantastic way to get picky eaters to enjoy their broccoli (As a picky eater myself, I can attest to this!).
Vegan Broccoli Ranch Potato Ingredients
These vegan twice-baked potatoes require only 7 ingredients and the most basic of kitchen equipment: a cutting board, knife, electric hand mixer (or immersion blender), and a large mixing bowl. Oh, and a large baking sheet.
What’s the best vegan ranch for dairy-free broccoli ranch potatoes?
We’re BIG fans of Organicville’s Non-Dairy Ranch Dressing for this recipe. It’s very light but still has a great creaminess which works wonderfully for the filling of these potatoes. That great texture, along with the flavorful herbs and hint of garlic, when whipped up with the potatoes for this filling makes one ooey gooey, almost cheesy-flavored filling that is 100% mind-blowing. There’s no dairy in this!
Honestly, it takes a lot for me to like a store-bought vegan salad dressing because I usually make them myself. I’m stubborn like that. But I really dig the Organicville® Non-Dairy Ranch. We’re looking forward to seeing what else we can make with this ranch (and some of their other dressings)!
Another thing we love about Organicville: The company is 100% employee-owned. Not only that, many of the recipes for their sauces and dressings are generations-old and generations-tested, originally coming from Organicville founder Rachel Kruse’s grandmother. There’s so much to love about this company beyond their fantastic products (but we love those too)!
If you need to substitute an ingredient for this recipe, here are our best tips:
Can you sub different potatoes? Russet potatoes are usually the go-to potato for baking, and there’s a reason for that. Their high starch content gives the baked potato a floury and fluffy result perfect for absorbing all the flavors you’ll be adding. Also, their thicker skin will crisp better than some other varieties. I wouldn’t try this with other, non-baking potatoes.
Can you bake the potatoes without olive oil? You can. Add the salt to the potatoes immediately following cleaning and scrubbing them and get them right in the oven. Note: The salt may not adhere as well, and the skin will not crisp as much.
For the broccoli: If you’re looking for a subtler flavor than broccoli, while keeping the same integrity of the texture of the dish, broccoflower or romanesco are good substitutes. Chopped or baby spinach could also work well if you want more leafy greens. Lightly seared or sauteed bok choy or broccoli rabe would also be very good in this.
For the vegan butter: Refined coconut oil (make sure it’s refined) or ripe avocado (soft and green) will always do the trick. You can also just reserve some of the potato cooking water and add it slowly while mixing/mashing to create the whipped consistency. It should be noted that the filling will not brown as easily without the vegan butter.
How to Make Vegan Broccoli Ranch Stuffed Potatoes
If you’ve never made twice-baked potatoes, you will be shocked when you see how easy it is. I know I was, and I can’t believe I didn’t do it more! That will be changing!
Step 1: Bake the potatoes.
Preheat your oven to 400F and wash/dry your potatoes. Use a fork to poke a few holes in the side of the potato. This will help the steam escape as they bake.
Then, place the potatoes on the baking sheet and drizzle on the olive oil, turning each potato to make sure they’re evenly coated in oil. Then, sprinkle on the salt evenly as well. Bake the potatoes at 400F for 1 hour.
Can you bake the potatoes in the microwave or grill for this recipe?
You could potentially start the potatoes off in the microwave to “bake”. Make sure you poke holes in the sides with a fork. We used to wrap each potato in a damp paper towel so they don’t dry out.
After the potato has cooked, follow the steps for mashing and second baking in the oven. The entire dish can be made on a grill as well, provided it has a cover for the proper “baking” technique.
Step 2: Make the filling.
When the potatoes are ready, carefully slice them in half longways. Use a spoon to scoop out the filling of each potato, leaving a little filling lining the potato skins. This will preserve the integrity of the skins and help them stand up!
Transfer this potato filling to a large mixing bowl and add the Organicville® vegan ranch, vegan butter, and black pepper. Use an immersion blender or electric hand mixer to whip the filling ingredients until the mixture is combined and creamy, stopping to scrape the sides down as needed.
They should be slightly over-whipped potatoes. Taste and adjust the seasoning as needed. Finally, fold in the chopped broccoli with a rubber spatula or large wooden spoon to finish the filling.
Step 3: Stuff and re-bake!
Finally, spoon the filling back into each potato skin and place the baking sheet back into the oven to bake for another 17-20 minutes or until the tops of your potatoes are beautifully browned.
How to Serve Healthy Twice-Baked Potatoes with Broccoli
Serve these vegan twice-baked broccoli ranch potatoes hot topped with chopped herbs and a drizzle of extra ranch (if you are so inclined!).
As a side dish: These would make the perfect side dish for everything from hearty salads to cozy vegan soups. We personally enjoyed it with some vegan crab cakes (stay tuned for the recipe on THAT gem)! It would also make a great holiday side next to a seitan roast.
Make it a meal: You want to make this vegan twice-baked potato a whole meal itself? Rehydrate some soy curls in our chickenless bouillon and chili seasoning or just add a can of chili beans and fold them into the potato mix with the broccoli. The ranch really offsets nicely with the flavor of the chili spices. Voila – a whole meal served inside a potato.
Broccoli Ranch Potatoes + Wine Pairing
These vegan broccoli ranch potatoes are cozy enough for a night of self-care and your sweatpants but also impressive enough for a date-night-in meal! And in our minds, both of these scenarios pair beautifully with wine.
Here are some of the favorite pairings we tried:
- Chardonnay – We like something partially oaked meaning it spent some time in oak barrels for ageing which adds a creamy texture to the wine that amplifies the creamy filling in these potatoes!
- Verdejo or Sauvignon Blanc – These are fun wines to pair with our broccoli ranch potatoes because their high acidity balances the creamy texture of the filling. These two wines are also a classic pairing with anything green (hello, broccoli!).
- Sparkling – The bubbles in a sparkling wine will ALWAYS work well with crispy salty potato skins and also cut through the creamy filling. I’d stick with something Brut (not sweet).
If you try these potatoes with any fun wines, let us know in the comments!
How to Store Leftover Twice-Baked Potatoes
This recipe makes 8 twice-baked potatoes, enough for a holiday dinner OR meal prep!
How to store leftover potatoes in the fridge:
These will store well refrigerated in an air-tight container for up to 5 days. Let them cool before adding them to the fridge.
Can you freeze vegan twice-baked potatoes?
You can also freeze these to have some ready for a quick side with dinner. After they have cooled completely, wrap each potato individually in plastic wrap. Place the wrapped potatoes in a large freezer-safe bag or air-tight container and they’re good to go for up to 3 months.
How to warm up vegan stuffed potatoes:
From the refrigerator: Reheat refrigerated potatoes in the oven at 350F for 15-20 minutes until hot throughout. Alternatively, you can reheat them in the microwave at 75% power until hot throughout.
From the freezer: Unwrap the potatoes from plastic and reheat on a lined baking sheet at 350F for 20-30 minutes until hot throughout. In the microwave – Use the thaw setting. Then reheat at 60% power until warm, then 75% power until hot throughout.
More Vegan Potato Recipes:
If – and when – you try this vegan broccoli ranch twice-baked potato recipe we would love to know how that goes!
You can rate the recipe and leave a comment below or tag us in your foodie photos on Instagram. If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”.
We hope you enjoy these awesome potatoes as much as we have, friends. Enjoy!
Yield: 8 twice-baked potato
These Vegan Broccoli Ranch Twice-Baked Potatoes are the perfect dairy-free AND gluten-free side dish for almost any meal, or make a meal out of them alone! This is plant-based comfort food at its finest. Russet potatoes are baked and then filled with a creamy ranch-and-broccoli-infused whipped potato filling and re-baked to crispy perfection. They’re shockingly easy and fun to make and can even be made ahead and frozen for later!
15 minPrep Time:
1 hr, 15 Cook Time:
1 hr, 30 Total Time:
5 based on 1 review(s)
- 4 large russet potatoes, washed
- 1 tsp olive oil
- 1/2 tsp sea salt
- Scooped out insides from the baked potatoes
- 1 cup Organicville® Non-Dairy Ranch
- 1-2 Tbsp vegan butter
- 1/2 tsp ground black pepper
- 1 1/3 cup small chopped broccoli
- BAKE THE POTATOES: Preheat your oven to 400F and wash/dry your potatoes. Place each potato on the baking sheet and drizzle on the olive oil, turning each potato to make sure they’re evenly coated in oil. Then, sprinkle on the salt evenly as well. Bake the potatoes at 400F for 1 hour.
- MAKE THE FILLING: When the potatoes are ready, carefully slice them in half longways. Use a spoon to scoop out the filling of each potato leaving a little filling lining the potato skins so they can stand up easily. Transfer this potato filling to a large mixing bowl and add the Organicville® vegan ranch, vegan butter, and pepper. Use an immersion blender or electric mixer to whip the filling ingredients until the mixture is combined and creamy, stopping to scrape the sides down as needed. They should look like over-whipped potatoes. Taste and adjust the seasoning as needed. Then, fold in the chopped broccoli to finish.
- FILL AND RE-BAKE: Finally, spoon the filling back into each potato skin and place the baking sheet back into the oven to bake for another 17-20 minutes or until the tops of your potatoes are lightly browned.
- SERVE/STORE: Serve these twice baked potatoes hot topped with chopped broccoli or herbs, extra vegan ranch, and maybe some vegan bacon bits! Store leftovers in an air-tight container in the fridge for up to 5 days or the freezer for up to 3 months. Enjoy!