Potatoes: I recommend using russet potatoes (they’re best for baking) because they have a high starch and low moisture content. However, if you don’t have russet potatoes on hand, you can use whichever potatoes you prefer.

Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular sour cream instead.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but store-bought almond milk will also work. You may also use other unsweetened dairy-free milks (such as cashew milk, rice milk, soy milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Bacon: I used regular bacon, but if you cannot take pork, you may use turkey bacon. This recipe uses homemade bacon crumbles, but you can also use store-bought bacon crumbles. Alternatively, to keep this recipe vegan, you can use vegan bacon crumbles.

Olive Oil: I like using extra virgin olive oil, but other types of vegetable oil will also work (such as sunflower oil, canola oil, etc.)

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free. If you are not lactose-intolerant, go and use regular cheddar cheese instead.

Scallions: A sprinkle of fresh chopped scallions (green onions) adds a nice pop of color and taste to these loaded twice-baked potatoes. You may also use fresh chopped chives or parsley if you prefer.