These Gluten-Free Vegan Spicy Turmeric Twice-Baked Potatoes are an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based side dish or meal and can be made with white or sweet potatoes!
Here's Why This Recipe Work
My top 3 favorite reasons:
- You Can Use Sweet Or White Potatoes
- Easy Preparation
- Made With Clean, Real Food Ingredients
If you want a change of pace and a little spice to your regular twice-baked potatoes, these Spicy Turmeric Twice-Baked Potatoes are just for you!
They are very flavorful with the spices of turmeric and cumin and a little spicy from red pepper flakes.
My recipe uses two potatoes, which could be a meal for two or a side dish for four.
And don't worry if you won't have or want to use regular white potatoes...I've made this with sweet potatoes too and it's just as good!
Traditional twice-baked potatoes are usually filled with dairy...cheese, sour cream, yogurt, and butter.
However, my healthy plant-based version is vegan, gluten-free, dairy-free, and paleo (based on Primal Palate's paleo guidelines), and Medical Medium® compliant.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Potatoes: You can use either organic white potatoes or organic sweet potatoes for this recipe. Keep in mind the baking time will vary depending on the size of your potatoes. As I noted in the recipe section, I don't use a microwave or aluminum foil so the method I use to bake my potatoes may not be the most time-efficient. I usually start baking them a couple of hours before dinner and they are ready when I need them. Feel free to use your favorite method of making a baked potato if you need them quickly.
Almond Milk: I like to use homemade almond milk, but feel free to use your favorite non-dairy milk as long as it's not "sweetened" since this is a savory recipe. Another great option is JOI Organic Milk which is made with 100% organic almonds.
Garlic: Using freshly crushed garlic will give you the best flavor, but you could also substitute it with organic ground garlic - just add the amount to your taste preference.
Shallots: I used shallots because they give a subtle onion flavor without being overpowering but if you don't have or can't find shallots, you can also use regular onions, just dice them as tiny as possible.
Avocado Oil (Optional): If you didn't need the recipe to be oil-free, you could add (1) teaspoon of pure avocado oil or organic extra-virgin olive oil.
Turmeric + Cumin: Feel free to adjust these spices to your preferences.
Red Pepper Flakes: You can reduce or omit this ingredient if you don't like spicy foods or will be serving this dish to children.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Serving Size: This recipe will make (2) stuffed potatoes. Nutritional information is for (1) potato which is (1) serving.
Want More Healthy Plant-Based Potato Recipes?
Check out these:
- Cheesy Scalloped Potatoes
- Turmeric and Black Pepper Mashed Potatoes
- Garlic and Shallot Fingerling Potatoes
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! : )
Gluten-Free Vegan Spicy Turmeric Twice Baked Potatoes
- 2 organic potatoes (white potatoes or sweet potatoes)
For the seasonings:
- 1/2 cup homemade almond milk
- 2 cloves organic garlic (freshly crushed)
- 1 teaspoon organic shallots (finely diced)
- 1/2 teaspoon organic turmeric powder
- 1/2 teaspoon organic ground cumin powder
- 1/2 teaspoon organic red pepper flakes
- 1/2 teaspoon Himalayan pink salt
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the potatoes:
- Poke the outside of the potatoes with a fork and place them onto the prepared cookie sheet.
- Bake at 350 degrees Fahrenheit for approximately 1-2 hours, or until cooked and soft on the inside. Note: I don't use a microwave or aluminum foil, but feel free to use your preferred method of baking potatoes.
Prepare the filling:
- Once the potatoes have cooled, make a slice down the middle and using a spoon, scoop out the insides of the potatoes (being careful not to tear or damage the potato skins) and add the cooked potatoes to a medium-size mixing bowl.
- Add all the ingredients for the seasonings and stir until well combined.
- Taste and adjust the seasonings to your preference and/or the milk to thin the consistency if needed.
- Divide the potato filling evenly between the 2 hollowed-out potato skins.
- Return the potatoes to the oven for approximately 10 minutes, or long enough to warm them back up.
- Optional: Garnish with chopped green onions or cilantro.
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan (with a heavy focus on Medical Medium® compliant) and made with clean, real food ingredients that you can feel good about eating.