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!
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.
Ingredients
- 5 large Russet potatoes
- 1 cup broccoli florets finely chopped
- 1/4 cup 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.
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