Vegan Twice Baked Broccoli & Cheese Potatoes
Sturdy baked potato shells stuffed with a creamy mash of broccoli, scallions, and melty cheddar-style nondairy cheese.
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Servings:
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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