Vegan shepherds pie stuffed baked potatoes combines two great comfort foods for a make ahead lunch or hearty dinner when paired with extra veggies or crisp salad.

These stuffed baked potatoes are packed with all the best ingredients and absolutely loaded with flavour.  And I love them.  I get 3 large baking potatoes every two weeks with the shopping and bulk make the filling because it freezes really well too!

These are a tad more involved than regular baked potatoes but only a little actual attention is required to take the humble baked potato to a whole new level of yum.  They’re tasty, pretty healthy and I promise you, they’ll be on repeat in your house too!

What’s in these twice baked potatoes?

Each crispy skin is filled with a delicious lentil shepherd’s pie and mashed potato topping that overflows out of the shell.  It’s all then covered with grated cheese.  Definitely a baked potato upgrade I think!

Potatoes – these really need to be oven baked rather than microwaved.  They could be staretd in the microwave to cut down on oven time – though I’ve not tried this and don’t know if the skins crisp up enough.  And it’s the crispy skin you want – to house all that lovely filling and not collapse under its own mashed potato topping weight!

Lentils – I’ve used dried red lentils as they’re so cheap and because they’re cooked in the sauce they take on all the flavour.

Vegan cheese – I’ve used vegan Cathedral City because it melts the best!

Red wine – omit if you have your reasons and just increase by the same amount of vegetable stock.

How to make stuffed baked potatoes:

It’s just a few simple steps and it’s all relatively hands off.

Start by baking the potatoes in a hot oven.

While they’re baking, cook the filling – saute the veggies for a few minutes then stir in the herbs, spices, liquid and lentils.  Bubble for 20-25 minutes until most of the liquid is absorbed and the lentils are soft and cooked.

When the potatoes are cool enough to handle, slice off the tops and scoop out the filling into a bowl.  Mash the filling with mustard, parsley and salt and pepper.

Tip : if you want EXTRA crispy jacket potato shells – once you’ve scooped them out, put them back into the oven, unfilled, for 10-15 minutes.

Fill the hollow potatoes with the shepherd’s pie mixture then top with the mashed potato.  Sprinkle shredded cheese on top of the mash then baked for 35-40 minutes until golden.

How to store and reheat twice baked potatoes:

Store any leftover baked potatoes in an airtight container in the fridge.

These potatoes also reheat really well and make a great quick lunch after a blast in the microwave on high.  Ensure the filling is piping hot.  They can also be reheated in the oven at the same cooking temperature for around 30 minutes.  Again make sure the filling is hot before eating.

What to serve with stuffed jacket potatoes:

Twice baked potatoes can easily be a meal on their own since they’re stuffed with so many good things!  But I do love a crisp, fresh salad or some extra steamed veggies.  I often have these with field mushrooms – baked at the same time as the potatoes.  And even a vegan chicken something or sausages when I’m extra tired and need the protein boost!

Looking for even more easy vegan meal ideas?  Try these:

Carbonara Ramen

Creamy tomato one pot pasta

Golden Rice Pilaf

If you love these shepherd’s pie stuffed potatoes I suspect you’ll also enjoy these Pizza Stuffed Twice Baked Potatoes!  They are just as easy and just as delicious!

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