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Home » Meals » Lunch & Dinner » Vegan Broccoli Cheese Twice Baked Potatoes

Vegan Broccoli Cheese Twice Baked Potatoes

September 8, 2014Leave a Comment

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Vegan Broccoli Cheese Twice Baked Potatoes

I love a big baked potato for dinner!

Aside from the classic-style buttered potato, BBQ vegetarian chicken had been my go-to favorite, until now.

Served these up with sides of Clean Out the Fridge Soup, here, for an easy and tasty dinner!

 
Ingredients for Vegan Broccoli Cheese Twice Baked Potatoes:
 
5 large Russet potatoes
1 tablespoon olive oil
1 cup broccoli florets, finely chopped
1/4 cup vegan butter
2 tablespoons scallions, chopped
1 tablespoon Italian flat-leaf parsley, chopped
1 cup vegan cheese, shredded
1 teaspoon sea salt
1/2 teaspoon ground black pepper
paprika, for garnish

 

How to make Vegan Broccoli Cheese Twice Baked Potatoes:

Preheat oven to 385 degrees F.

Using a fork prick each potato several times then lightly coat with olive oil.

Bake potatoes 45 minutes to 1 hour, or until tender.

While potatoes are baking: Into a medium size skillet, add broccoli and 3 tablespoons water. Sauté 3 minutes, until broccoli is crisp tender.  Drain and set aside.

Remove potatoes from oven. Leave the oven on.

Once the potatoes are cool enough to handle, slice each potato length-wise and remove tops.

Scoop out insides, leaving enough potato that the skin retains its shape.

Into a medium mixing bowl, add the scooped out potato and butter. Mash together until it reaches your desired consistency.

Fold in the broccoli, scallions, parsley, cheddar cheese, salt, and black pepper.  Adjust seasoning to taste.

Spoon mixture back into the potato skins.

Return stuffed potatoes to the oven. Bake 15 minutes.

Garnish with a sprinkling of paprika.

Serve warm.

 
 

 

Cheesy Broccoli Twice Baked Potatoes

5 from 1 vote
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Author: Holly Gray
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Ingredients

  • 5 large Russet potatoes
  • 1 cup broccoli florets finely chopped
  • 1/4 cup vegan butter
  • 2 tablespoons scallions chopped
  • 1 tablespoon Italian flat-leaf parsley chopped
  • 1 cup vegan cheese shredded
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • paprika for garnish

Instructions

  • Preheat oven to 385 degrees F.
  • Using a fork prick each potato several times then lightly coat with olive oil.
  • Bake potatoes 45 minutes to 1 hour, or until tender.
  • While potatoes are baking: Into a medium size skillet, add broccoli and 3 tablespoons water. Sauté 3 minutes, until broccoli is crisp tender.  Drain and set aside.
  • Remove potatoes from oven. Leave the oven on.
  • Once the potatoes are cool enough to handle, slice each potato length-wise and remove tops.
  • Scoop out insides, leaving enough potato that the skin retains its shape.
  • Into a medium mixing bowl, add the scooped out potato and butter. Mash together until it reaches your desired consistency.
  • Fold in the broccoli, scallions, parsley, cheddar cheese, salt, and black pepper.  Adjust seasoning to taste.
  • Spoon mixture back into the potato skins.
  • Return stuffed potatoes to the oven. Bake 15 minutes.
  • Garnish with a sprinkling of paprika.
  • Serve warm.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
 
 
 
 

 

 

 

 

 

 

 

 
 
 
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Filed Under: Comfort Food, Kid Favorites, Lunch & Dinner, Side Dishes, Vegan Tagged With: baking, comfort food, potatoes, vegan, vegetables

about holly

ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

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