These vegan twice-baked broccoli and cheese potatoes make a satisfying main dish for anyone who loves the classic pairing of broccoli and cheese. Sturdy potato shells are filled with a creamy mash of broccoli, scallions, and melty cheddar-style nondairy cheese, then heated a second time until everything is piping hot and the cheese turns gooey.

What makes this dish such a good one to keep in your regular rotation is how filling and complete it feels on its own, while still being easy to dress up for a bigger spread. Serve it with a tossed salad topped with black beans or chickpeas and a side of corn on the cob for an easy, well-rounded meal that comes together mostly from pantry staples.

Vegan twice baked broccoli and cheese potatoes on a plate

Key Ingredients & Substitutions

Potatoes - medium or large russets work best here, since their sturdy skins hold up well to scooping and stuffing.
Broccoli - steamed and finely chopped so it mixes evenly into the mashed potato filling.
Cheddar-style nondairy cheese - this melts into the filling and gives the dish its classic broccoli-and-cheese flavor. Use your favorite shredded vegan cheddar.
Rice milk or vegetable broth - this loosens the mashed potato filling to a creamy consistency. Any unsweetened plant milk works in place of rice milk.
Scallions - sliced thin, these add a mild oniony bite that balances the richness of the cheese.

Helpful Tips

Bake or microwave the potatoes until they're done but still firm, so the shells hold their shape once scooped and stuffed.
Leave a sturdy shell about ¼ inch thick all around when scooping out the potato, so it doesn't tear when you stuff it.
Mash the scooped-out potato coarsely rather than smooth, so the finished filling has a bit of texture rather than being completely uniform.
If reheating in the oven, cover loosely with foil for the first few minutes if the tops start to brown too quickly before the centers are hot.

Variations

Swap in cauliflower for some or all of the broccoli if you'd like a milder flavor. A spoonful of vegan sour cream stirred into the filling makes it extra creamy, and a sprinkle of smoked paprika or chives over the top adds a nice finishing touch. For a heartier version, stir in some cooked crumbled tempeh bacon along with the broccoli.

Serving Ideas

Serve these as a main dish alongside a tossed salad with black beans or chickpeas added for extra protein, plus a side of corn on the cob for a complete, easy meal. They also work well as a hearty side dish alongside a simple veggie burger or bean chili.

Storing & Freezing

Leftovers keep well in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or in a 350-degree oven until warmed through. These freeze surprisingly well for up to 2 months - wrap the stuffed halves individually, then thaw in the refrigerator overnight before reheating.

Close-up of vegan twice baked broccoli and cheese potatoes

Recipe

Vegan Twice Baked Broccoli & Cheese Potatoes

4.73 from 11 votes

Sturdy baked potato shells stuffed with a creamy mash of broccoli, scallions, and melty cheddar-style nondairy cheese.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 4

Ingredients

4 medium potatoes or 3 large potatoes
¼ cup rice milk or low-sodium vegetable broth
1 tablespoon Earth Balance or other vegan buttery spread
2 cups finely chopped broccoli florets steamed
2 scallions thinly sliced
1 cup grated cheddar-style nondairy cheese
Salt and freshly ground pepper to taste

Instructions

Bake or microwave the potatoes until done but still firm.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the inside of each half, leaving a sturdy shell about ¼ inch thick all around.
Transfer the scooped-out potato to a mixing bowl and mash it coarsely.
Add the rice milk, buttery spread, broccoli, scallions, cheese, salt, and pepper, and stir well to combine.
Stuff the mixture back into the potato shells.
Heat as needed, until the cheese melts and the potatoes are piping hot, in the microwave or in a preheated 350- to 400-degree F oven, then serve.

Nutrition (Estimate per Serving)

Calories: 376.9kcalCarbohydrates: 51.6gProtein: 7.1gFat: 15gSodium: 575.5mgPotassium: 892.1mgFiber: 8.3gSugar: 3.6g

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Frequently Asked Questions

Can I make these ahead of time?

Yes - you can stuff the potato shells up to a day ahead and refrigerate them, then bake or microwave just before serving until the cheese melts and everything is piping hot. This makes them a convenient option for a make-ahead dinner or a potluck.

Can I use a different type of potato?

Russets work best because their thicker skins hold up well to scooping and stuffing, but Yukon golds work too if that's what you have on hand. Just be gentle when scooping, since thinner-skinned potatoes tear more easily.

Do I have to use nondairy cheese?

The cheddar-style nondairy cheese is what gives this dish its classic broccoli-and-cheese flavor, so it's worth using here, but any melty shredded vegan cheese you like will work in its place.

Can I microwave the potatoes instead of baking them?

Yes - microwaving works well for both the initial cooking and the final reheating step, and it's a great time-saver on a busy weeknight. Just keep an eye on the potatoes as they cook, since microwave times can vary quite a bit depending on their size and your microwave's wattage. A quick squeeze test tells you they're done - they should feel tender but still hold their shape.