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The best recipe for "cheesy" broccoli twice baked potatoes.

“Cheesy” Broccoli Twice Baked Potatoes Recipe

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  • Author: Erin Jensen
  • 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

Scale
  • 3 large russet potatoes
  • 23 cups broccoli, cut into small pieces
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt, divided
  • 23 tablespoons ghee (sub vegan butter or coconut)
  • 1/41/3 cup unsweetened almond milk (sub coconut milk)
  • 2 tablespoons nutritional yeast

Instructions

  1. Bake Potatoes: Preheat oven to 375 degrees F and bake whole potatoes for approximately 1 hour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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