Cheesy Broccoli Stuffed Potatoes
Ingredients
Potatoes
- 8 medium russet potatoes, scrubbed and washed
- 1 tablespoon avocado oil
- 2 teaspoons sea salt
Broccoli
- 2 cups broccoli, chopped into bite-sized pieces
- 2 tablespoons filtered water
Cheese sauce
- 1/4 cup dairy-free butter
- 1/4 cup all-purpose flour
- 1 cup dairy-free milk
- 1 cup dairy-free cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon apple cider vinegar
Preparation
Preheat the oven to 400 degrees F (204 C)
Pierce each potato 3 to 4 times
Using a brush, cover the potatoes with a layer of oil and place them on a large baking pan with raised edges
If you don’t have a raised baking pan, line your pan with foil to catch the oil drippings
Sprinkle the outsides of the potatoes with sea salt and bake for 20 minutes
Take out and flip, and bake for an additional 20 minutes
Bake for longer if you are using large potatoes
Heat a pan on medium heat
Once hot, add the chopped broccoli and water
Cover pan with a lid and steam broccoli for 4-5 minutes or until the broccoli is tender
Heat a saucepan on medium heat
Once hot, add the butter and flour and whisk until a thick paste has been formed
Add the milk, cheddar cheese, garlic powder, and black pepper to the saucepan
Constantly whisk for 4-5 minutes until the cheese melts
Once the cheese melts, turn the stove top on low
Make a medium slit on the top of the potato
Stuff it with the steamed broccoli and drizzle with the cheese sauce
