Twice Baked Chili Cheese Potatoes

by Jill Dalton

I have to admit I was a huge fan of chili cheese fries (and even chili cheese hotdogs!) before I switched to a whole food plant based diet and there has always been that nagging little voice in the back of my taste buds saying, “Wouldn’t it be nice just once more time?”. Well now we can all have twice baked chili cheese potatoes as much as we like because this recipe is whole food plant based, oil-free, vegan, and is mind bogglingly delicious. The crispy skin on the twice baked potato has that satisfying crunch and the rich chili and creamy cheese sauce take this recipe to the next level of goodness.

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Twice Baked Chili Cheese Potatoes

Print Recipe
Serves: 2-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.1/5
( 17 voted )

Ingredients

2 large russet potatoes

Chili
1 small onion, diced
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon oregano
3 tablespoons tomato paste
1 14 ounce can black beans
2 tablespoons chopped green chilis
1 cup vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons Braggs liquid aminos (or low sodium soy sauce)

Cheese Sauce
1/2 cup cashews or almonds
2 tablespoons nutritional yeast 
1/8 cup raisins
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 teaspoon Braggs liquid aminos
1 tablespoon white wine vinegar
1/2 cup water

Instructions

  1. Wash potatoes and poke two holes in each potato.
  2. Bake potatoes in the air fryer for 40 minutes at 375°F or until done on the inside.
  3. Cut each potato in half lengthwise and scoop out most of the potato, leaving a small bit still in the skin and set aside.
  4. Sauté the onion for a few minutes and then add the garlic and cook for a couple more minutes.
  5. Add the remaining ingredients and cook for 10 minutes or until it is thick.
  6. Mix the potato that you scooped out into the chili.
  7. Spoon the chili mixture onto each of the potato skins, mounding it like a stuffed potato.
  8. Place the potatoes back into the air fryer and bake for 10 minutes on 375°F.
  9. Blend the cheese sauce ingredients together in a blender until smooth.
  10. Top potatoes with the cheese sauce.
  11. Optional: top with chives and or jalapeños.

 

By the Whole Food Plant Based Cooking Show on YouTube
plantbasedcookingshow.com

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15 comments

Georgia September 18, 2021 - 11:41 am

Lovely recipe and will be making for sure but nutritional yeast amount is missing in recipe!

Reply
Sherry Jones September 18, 2021 - 2:11 pm

Did you mean to add nutritional yeast to your cheese sauce??

Reply
Jill Dalton September 19, 2021 - 5:56 pm

Yes, I corrected that in the printed recipe =)

Reply
Jia September 20, 2021 - 10:22 pm

Do You have a nut free version of your cheese sauce recipe??

Reply
Jill Dalton September 21, 2021 - 5:40 pm

You can always try a mixture of rolled oats and white beans instead of the cashews

Reply
BK September 21, 2021 - 6:56 pm

use cooked yukon Gold potatoes with oats to replace cashews when making a delicious cheese sauce.

Reply
KRISTI R CORNETT September 23, 2021 - 6:37 am

Could I use rice wine vinegar instead of white wine vinegar in the cheese sauce?

Reply
Jill Dalton September 23, 2021 - 2:53 pm

yes

Reply
Claudia Butler September 21, 2021 - 4:23 pm

I made these last night with lentil chili I had in the freezer. I don’t own an air-fryer, so used the toaster oven on 400° to bake the potatoes and then rebaked them for 15 minutes after they were stuffed. Delicious! Having them again tonight.

Reply
Jessica Lannine September 24, 2021 - 7:37 am

I made the chili last night, we had it on mashed potatoes and I used a different cheese recipe that didn’t require blending because we are waiting on a replacement Vitamix part. I doubled the chili recipe for our family of four and there was less than one cup remaining by the end of dinner. The flavor was great and the combination of the chili and potatoes was filling. It was delicious! Thank you!

Reply
Heather October 24, 2021 - 12:45 pm

I made this a couple weekends ago and we absolutely loved it.😋 My only regret was that I didn’t make more. Made it again last weekend and doubled the recipe for just me and my husband.

Reply
Cassie Baker October 25, 2021 - 9:55 am

I look forward to trying this! Quick question: My husband abhors (and if there was a stronger word, I’d use it) balsamic vinegar – or any vinegar. He can smell even trace amounts in a recipe. Are there any good replacements for recipes? i.e. lemon juice?
(side note: I love Balsamic and any and all vinegar… somehow our marriage has worked despite this drastic difference… lol)

Reply
Jill Dalton October 27, 2021 - 10:19 am

Lemon juice will work.

Reply
Donna Lucas November 14, 2021 - 3:05 pm

This looks yummy! But do you have a substitute for Nutritional Yeast, or could I leave it out without changing the consistency?

Reply
Jill Dalton November 18, 2021 - 9:13 am

You can leave it out but you might have to lessen the liquid a bit.

Reply

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