If you’re looking for a cozy, comforting dinner that’s both easy and satisfying, you’re going to love these 2-ingredient creamy stuffed potatoes. They’re fluffy on the inside, crispy on the outside, and filled with creamy vegan goodness. Best part? You only need two main ingredients to make them, plus a little black pepper and chives for extra flavor.
Whether you’re short on time or just craving something cozy and satisfying, this recipe is my go-to. Let me tell you why…
My Go-To Easy & Delicious Dinner
Ever have one of those nights where you want something warm and comforting, but don’t want to deal with a sink full of dishes? That’s exactly how this recipe was born.
One winter evening, I opened my fridge after a long day, saw a couple of leftover baked potatoes and vegan Philadelphia, and thought… Why not stuff the potatoes with it? I added a sprinkle of chives and black pepper, popped them back in the oven, and fell in love with the result. Since then, this has been one of my go-to dinners when I want something cozy, minimal, and seriously tasty.
Whether I’m watching Friends for the hundredth time or enjoying a quiet dinner after a long walk, this is my ultimate quick-fix dinner.
Why You Will Love This Recipe
There are so many reasons to love these 2-ingredient stuffed potatoes:
- Minimal ingredients – Just two key ingredients + seasoning
- Quick & easy – Perfect for busy weeknights
- 100% vegan – Dairy-free, plant-based, and totally delicious
- Comfort food vibes – Creamy, savory, and oh-so-satisfying
- Versatile – Pair with a salad, soup, or enjoy as a snack
Whether you’re new to vegan cooking or just love simple meals, this recipe is a total win.
Ingredient Notes
This recipe is all about keeping things simple while maximizing flavor.
1. Potatoes
Medium-sized starchy potatoes like Russets or baking potatoes work best. They get that perfect crispy skin and fluffy interior. You can also use Yukon Gold for a creamier texture.
2. Vegan Philadelphia
This is the star of the show. It gives the filling its creamy, cheesy flavor. If you can’t find vegan Philadelphia, you can sub with any vegan cream cheese or even homemade cashew cream.
Optional Flavors
- Chopped chives – for a fresh, oniony flavor
- Black pepper – adds a subtle kick
- Sea salt – optional, since most vegan cream cheeses are already salty
Step-by-Step Instructions
Here’s how to make these creamy 2-ingredient stuffed potatoes:
Step 1: Bake the Potatoes
- Preheat your oven to 200°C / 400°F.
- Wash the potatoes thoroughly and prick them with a fork.
- Place them directly on the oven rack or on a baking tray.
- Bake for 40–45 minutes or until tender when pierced with a knife.
Step 2: Scoop the Centers
- Let the baked potatoes cool slightly.
- Slice them in half lengthwise.
- Carefully scoop out the inside, leaving about 1 cm of potato around the skin so they hold their shape.
Step 3: Mix the Filling
- Mash the scooped-out potato in a bowl.
- Add the vegan Philadelphia and mix until creamy.
- Season with black pepper and chopped chives if desired.
Step 4: Stuff & Bake Again
- Spoon the creamy mixture back into the potato skins.
- Place them back on the baking tray.
- Bake for another 5–10 minutes, or until warm and slightly golden on top.
And that’s it! Super easy and so delicious.
Recipe Tips for Success
Here are my top tips to make these stuffed potatoes extra amazing:
- Use starchy potatoes for fluffier texture inside.
- Don’t over-scoop – Leave a bit of potato inside the skins to keep them sturdy.
- Warm the cream cheese slightly before mixing if it’s too firm.
- Add toppings like extra chives, paprika, or even crispy vegan bacon bits for more flavor.
Want to make them fancier? Drizzle a little olive oil on top before the second bake.
Vegan Pairings and Serving Suggestions
These 2-ingredient creamy stuffed potatoes are great on their own, but you can easily turn them into a meal. Here are some pairing ideas:
Serve with:
- A fresh green salad with lemon-tahini dressing
- Steamed or roasted broccoli
- A cozy vegan soup like lentil or tomato
- Roasted chickpeas for protein and crunch
- Vegan chili spooned on top for a loaded version
✨ Hosting dinner? Serve these as a side dish with a holiday meal or alongside a hearty vegan main like mushroom stew or nut roast.
Storage Tips
These stuffed potatoes are perfect for meal prep and leftovers!
To store:
- Place them in an airtight container once cooled.
- Store in the fridge for up to 3 days.
To reheat:
- Oven: 180°C / 350°F for 10–15 minutes
- Air fryer: 5–7 minutes
- Microwave: 1–2 minutes (though the skin won’t stay as crispy)
You can even freeze them (unbaked after stuffing) and bake from frozen—just add 10 extra minutes to the baking time.
Frequently Asked Questions about 2-ingredient creamy stuffed potatoes
Can I use sweet potatoes instead?
Absolutely! They’ll have a sweeter flavor, but still pair beautifully with the creamy filling.
What if I don’t have vegan Philadelphia?
No problem. Use any vegan cream cheese or blend soaked cashews with lemon juice and salt to make a quick homemade version.
Are these gluten-free?
Yes! This recipe is naturally gluten-free. Just double-check your cream cheese to make sure it’s certified gluten-free.
Can I make them ahead of time?
Yes! Bake and stuff them ahead, then reheat in the oven just before serving.
Essential Equipment
You don’t need much to make this recipe, but here are a few tools that make the process easier:
- Oven – for baking and reheating
- Potato masher or fork – to mash the filling
- Sharp knife – for halving the potatoes
- Spoon – for scooping and stuffing
- Baking tray – for second bake
Optional but helpful: Air fryer if you want to reheat them quickly with crispy skins.
These 2-ingredient creamy stuffed potatoes are the ultimate easy vegan comfort food. With just a couple of pantry staples, you can whip up something warm, creamy, and absolutely delicious. Whether you enjoy them as a snack, a side dish, or a main, they’re sure to become a staple in your kitchen just like they are in mine.
Next time you’re staring into your fridge, wondering what to make – try this recipe. You won’t regret it!
Have you tried these 2-ingredient creamy stuffed potatoes?
What did you think? Did you add any fun toppings or variations?
👇 Drop a comment below and share your twist on this cozy classic. I’d love to hear from you!
And don’t forget to rate the recipe if you make it – it helps more people discover it. 💚
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2-Ingredient Creamy Stuffed Potatoes
These 2-ingredient creamy stuffed potatoes are the ultimate easy vegan comfort food! Baked potatoes filled with vegan cream cheese, seasoned with black pepper and chives—perfect for a quick, cozy dinner.
Ingredients
- 2 medium potatoes
- 4 tbsp vegan Philadelphia (or any vegan cream cheese)
- 1 tbsp chopped fresh chives (optional)
- Salt and black pepper to taste
Instructions
- Bake the Potatoes: Preheat your oven to 200°C (400°F). Wash the potatoes well, prick them with a fork, and bake for 40–45 minutes, or until tender.
- Scoop and Mix: Let the potatoes cool slightly, then cut them in half lengthwise. Carefully scoop out the inside, leaving a small border so they keep their shape.
In a bowl, mash the scooped-out potato with vegan Philadelphia, chopped chives, and a pinch of black pepper until smooth and creamy. - Stuff and Bake Again: Fill the potato skins with the creamy mixture. Place them back in the oven for another 5–10 minutes until warmed through and slightly golden on top.
Notes
- Use starchy potatoes like Russet or baking potatoes for the fluffiest texture.
- Don’t over-scoop the inside—leave a bit for structure so the skins don’t collapse.
- Add toppings like crispy chickpeas, paprika, or chopped herbs for extra flavor and texture.
