"Cheesy" Broccoli Twice Baked Potatoes Recipe
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
- ¼ - ⅓ cup unsweetened almond milk sub coconut milk
- 2 tablespoons nutritional yeast
Instructions
- Bake Potatoes: Preheat oven to 375℉ and bake 3 large russet potatoes for approximately 1 hour.
- Roast Broccoli: Place 2-3 cups broccoli on a baking sheet, drizzle with 1 tablespoon extra virgin olive oil and sprinkle with ½ teaspoon of kosher salt. Massage oil into broccoli. Once you take out the potatoes, place broccoli in the oven increase the temperature to 415℉ and bake for 10-15 minutes.
- Potato Mixture: Cut potatoes in half, lengthwise. Scoop out the inside of each half, leaving about a ½ 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, ½ teaspoon kosher salt, ¼ - ⅓ cup unsweetened almond 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
Calories: 169kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 416mg | Potassium: 587mg | Fiber: 3g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 32mg | Calcium: 40mg | Iron: 1mg
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