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Cheesy Broccoli Twice Baked Potatoes

5 from 1 vote
Author: Holly Gray


  • 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


  • 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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