Twice Baked Vegan Taco Taters

We know that tacos are a staple and you could eat them night, after night, after night, after night... why not try this twist?

Shake up your taco night with this fresh and nutritious recipe that you can try at home. The crispy Taco Stuff'er is bursting with Mexican spice and flavours which is balanced perfectly with the sweet potato. A tangy sour cream and chunky guacamole showcase an entire lineup of flavour that creates an instant fiesta for your tastebuds. 

It'll have you asking, "where's the margarita?"

Recipe/image credit: Christa Maria

Twice Baked Taco Taters

Serves 2


  • Very Good Taco Stuff’er 
  • 2 sweet potatoes
  • 1 tbsp chives (and more to garnish)
  • 1 tbsp non-dairy milk
  • 1 tbsp vegan butter
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • Olive oil to cook
  • Diced tomatoes
  • Vegan mozzarella shredded cheese


Preheat oven to 350 F. Coat your sweet potatoes in olive oil. Place in an oven-safe dish and bake the potatoes for approximately 1 hour, or until cooked. 

In the meantime, we will prepare the taco meat. Drizzle a little bit of olive oil on a frying pan and add your Taco Stuff’er (for this recipe you can use 1/2 the bag or use the entire bag and bake more potatoes). Fry the stuff'er until crispy on medium heat (about 5-7 minutes).

Take your sweet potatoes out of the oven and let them cool. Once cooled, make a slit lengthwise down the middle of the potato. Scoop out the insides into a separate bowl, being careful not to tear the shell.

Using a fork, mash the potato in the bowl. Then add the chives, non-dairy milk, butter, salt and pepper. Mix until combined.

Place the sweet potato mixture back into the potato shells. Top with your Taco Stuff’er and your preferred vegan shredded cheese.

Place back in the oven to re-warm the potatoes and for the cheese to melt.

Then garnish with diced tomatoes, chives, and jalapeño peppers (or however you want!). Serve with guacamole and vegan sour cream (both a MUST for this recipe!)

Sour Cream


  • 1 cup raw cashews
  • 1/4 cup lemon juice
  • 1 tbsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1/4 cup Dijon or regular mustard


Boil the cashews for 10 mins and then let them sit for an extra 10 mins in the hot water.

Place the drained cashews in a blender with the lemon juice, apple cider vinegar, sea salt, and Dijon (or regular) mustard. Blend until smooth. 



    • 2 avocados
    • 1/2 juice of a lemon
    • 2 tbsp diced red onion
    • 2 tbsp tomatoes diced
    • 1/2 tsp garlic salt
    • 1/4 tsp black pepper


    Add all the ingredients into a bowl. Mash until all the ingredients are mixed thoroughly. Pro tip: if you want your avocados less chunky, mash before putting them into the bowl. 

    Be sure to share your Twice Baked Vegan Taco Taters with us using #TheVeryGoodButchers and tagging @theverygoodbutchers so we can see! We'll share our favourites.

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