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
- 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