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!