Cheesy Broccoli Stuffed Potatoes
Ingredients
Baked potatoes
- 8 medium russet potatoes
- 1 tablespoon avocado oil
- 2 teaspoons sea salt
Broccoli
- 2 cups broccoli
- 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 vegan 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. 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.
Remove the potatoes, flip them, and bake for an additional 20 minutes. Bake longer if using large potatoes.
Heat a pan on medium heat. Once hot, add the chopped broccoli and water. Cover with a lid and steam for 4-5 minutes or until tender.
Heat a saucepan on medium heat. Once hot, add the butter and flour and whisk until a thick paste forms.
Add the milk, cheddar cheese, garlic powder, and black pepper to the saucepan. Whisk constantly for 4-5 minutes until the cheese melts.
Once the cheese melts, reduce the heat to low.
Make a medium slit on the top of each potato. Stuff with the steamed broccoli and drizzle with the cheese sauce.
