Our “Cheesy” Broccoli Twice Baked Potatoes are the perfect side dish for staying Whole30/Paleo compliant but still tasting absolutely delicious! They taste just like the real deal!
The Best “Cheesy” Broccoli Twice Baked Potatoes
The perfect side dish that is delicious, Whole30, Paleo and dairy-free! Twice-Baked potatoes are a favorite in our house – especially for any kind of celebratory dinner. Grilled steaks, asparagus and a twice-baked potato :-). So I have been making them for years, but when we started eating a more Whole30 diet I quickly made a couple changes to my typical recipe. And I promise that you will like these just as much as a “regular” twice-baked potato!
Looking for More Potato Recipes?
If you love them as much as we do, you definitely need to try our Creamy Whole30 Mashed Potatoes!
How To Make “Cheesy” Broccoli Twice Baked Potatoes
The first steps to making this potato recipe are to fully bake the potatoes. Next, season the broccoli and toss that in the oven to roast when the potatoes come out. Scoop out the potato insides and whip with the remaining ingredients. Fold in the broccoli and pop them under the broiler for a few minutes.
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“Cheesy” Broccoli Twice Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Our delicious and “Cheesy” Broccoli Twice Baked Potatoes are the perfect side for any meal that are also Whole30, Paleo, & dairy-free!
Ingredients
- 3 large russet potatoes
- 2–3 cups broccoli, cut into small pieces
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 2–3 tablespoons ghee (sub vegan butter or coconut)
- 1/4 – 1/3 cup unsweetened almond milk (sub coconut milk)
- 2 tablespoons nutritional yeast
Instructions
- Bake Potatoes: Preheat oven to 375 degrees F and bake whole potatoes for approximately 1 hour.
- Roast Broccoli: Place broccoli on a baking sheet, drizzle with olive oil and sprinkle with a 1/2 teaspoon of salt. Massage oil into broccoli. Once you take out the potatoes, place broccoli in the oven increase the temperature to 415 degrees F and bake for 10-15 minutes.
- Potato Mixture: Cut potatoes in half, lengthwise. Scoop out the inside of each half, leaving about a 1/2 inch around the edge (you want it thick enough, so it doesn’t break); repeat with all potatoes. Place the scooped out insides in a medium mixing bowl. Add 2-3 tablespoons ghee, 1/2 teaspoon salt, 1/4-1/3 cup almond milk (or coconut milk) and 2 tablespoons nutritional yeast. Use a handheld mixer to whip the potato mixture.
- Taste: Be sure to taste potatoes and add any additional salt or nutritional yeast for flavor. Add any additional almond milk or coconut milk, if you want it more creamy.
- Fill Potato Skins: Fold roasted broccoli into the whipped potato mixture. Fill the empty potato skins with the broccoli/potato mixture. Put under broiler for approximately 5 minutes or until they start to turn golden brown.
- Serve: Sprinkle with additional nutritional yeast, if desired. Enjoy!
Notes
- Almond Milk – this is what we used, but using coconut milk would give it an even creamier texture.
- Storage – leftover potatoes can be kept in an airtight container in the fridge for 3-4 days. Reheat in the microwave or warm oven.
Nutrition
- Serving Size: 1 potato half
- Calories: 217
- Sugar: 1.7 g
- Sodium: 236.3 mg
- Fat: 6.6 g
- Carbohydrates: 35.8 g
- Fiber: 3.4 g
- Protein: 5.6 g
- Cholesterol: 10.2 mg
Sue Ringsdorf says
These look super tasty, Erin! I love following you, and need more healthy recipes in my life. Thanks for sharing!
Erin says
Thank you, Sue!! They are a family-favorite! Can’t wait for you to try them!