Vegan Twice Baked Potatoes with Broccoli and Cheese
Vegan Twice Baked Potatoes with Broccoli and Cheese
I hadn't enjoyed twice baked potatoes in ages due to the high dairy content traditionally used in holiday or every day recipes.
I was overjoyed when last weekend at a friend's birthday, our hostess served twice baked potatoes with broccoli that were also dairy free.
While my friend's twice baked potatoes were delicious, I felt they were missing just a little something, which is how I dreamed up the recipe for these family-friendly twice baked potatoes with broccoli and dairy free cheese below.
By adding lots of healthy cancer fighting broccoli and dairy and soy free cheese shreds, I created a rich and creamy twice baked potato recipe that had my kids, husband and brother fighting over seconds at Sunday dinner.
Garlic powder, olive oil and salt and pepper were all it took to round out these satisfying twice baked potatoes that I will be sure to serve at holiday dinners or any night we need something warm and comforting.
This meal paired our twice baked potatoes with grilled flank steak, corn on the cob, grilled balsamic marinated vidalia onions and a simple green salad that made a feast for our Sunday dinner.
Vegan Twice Baked Potatoes with Broccoli and Cheese
Ingredients
- 4 medium russet potatoes
- 1 large head broccoli
- 3 Tbs olive oil + 1 Tbs for potato skins
- 1/2 c vegan cheese - Daiya Mozzarella Shreds (soy and gluten free)
- 1 tsp garlic powder
- 1/4 c almond milk (original, low calorie) or other non-dairy creamy beverage
- Salt and pepper to taste
Instructions
- Turn oven to 375 degrees.
- Wash and pat dry potatoes.
- Rub potatoes in 1 Tbs olive oil and pierce with a fork.
- Bake potatoes for 1 hour
- minutes before potatoes are baked, cook broccoli by preferred method (stovetop or microwave) until tender.
- Remove potatoes from oven and slice open lengthwise. When cool enough to scoop out centers, add potato to chopped broccoli.
- Stir in 3 Tbs olive oil, or more, cheese, garlic powder and almond milk.
- Add mixture back to empty potato jackets and put back in oven, reducing temperature to 350 degrees.
- Cook for 30 minutes or until light brown crust has formed.
- Serve and enjoy!
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