If there was only one thing I could eat for the rest of my life, I think I’d be happy with potatoes. Potatoes and I, we just get along… fried, baked, boiled, bbq’d, or mashed. Really any form of potatoes and I’d be happy. Always a crowd pleaser, potato dishes are pretty much guaranteed to be a hit wherever you go, for whichever occasion. Although a guaranteed smash, something has always confused me with potato dishes, and that’s that most people view them as side dishes, rather than the main she-bang. I mean, why can’t the potatoes be the star of the show? To me, they are the main event, so I wanted to create a potato recipe so full of substance, others would have a hard time viewing these potatoes as the opening act. In comes my recipe for Vegan Twice Baked Swiss Chard and Cranberry Potatoes. These potatoes are rich in flavour and substance. Hard (if not impossible!) to tell they’re vegan, they not only embody the cheesiness that classic twice baked potatoes are loved for, but also contain a festive feel from the cranberry. This makes them perfect for the holidays; Thanksgiving, Christmas, Hanukkah… you name it. For those of you saying “ewww, swiss chard!”, this is not your typical chard dish. The swiss chard lends such a wonderful flavour without overpowering the potato that you’ll find yourself viewing it in a whole new light. It complements the cranberry and decadent cheesiness perfectly. Trust me, once you try these, you won’t just be making them on the holidays, they’ll become your year round comfort food staple.
As always, if you decide to make this recipe, I’d love to see how it turns out! Please tag me in your photos and use #theveganjetsetter.
- 12 large swiss chard leaves, without stems and sliced into thin strips
- 4 cloves of garlic, diced
- 8 medium russet potatoes
- 1/4 cup non-dairy milk
- 1/4 cup dried cranberries
- 1/2 package of vegan cheddar cheese (I prefer Earth Island brand), grated or diced into small squares
- 1 tbsp vegan butter
- 1 to 2 tbsp vegetable or canola oil
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- Preheat over to 400° F.
- Coat potatoes in vegetable or canola oil and poke small holes in the potatoes with a fork. Place on a baking tray and bake for approximately 1 hour, until soft.
- While the potatoes are baking, sauté the garlic in the olive oil until soft. Add the swiss chard and 1/4 tsp of salt, making sure to sauté any pieces of chard with the stem first, to ensure the stems are soft. Sauté mixture until the chard has wilted.
- Remove the potatoes from the oven when soft and slice off the top. Scoop out the inside into a bowl.
- Mash the potato insides and add the non-dairy milk, vegan butter, and 1/4 tsp of salt. Mix well.
- Mix in 1/4 of the cheddar block (diced into small squares or shredded), the swiss chard and dried cranberries.
- Scoop the potato mixture back into the potato skins, filling each potato skin as full as possible. Top each potato with approximately 1 tbsp of grated/diced cheddar, coat with oil (optional) and bake for 30-45 minutes until golden on top.
Is that sour cream on your vegan potato? Lol
Hi Griffen, thanks for stopping by! We actually used “Better Than Sour Cream” by Tofutti to make these delicious potatoes.