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. Brush the potatoes with oil and place them on a baking pan with raised edges. Line the pan with foil if needed to catch drippings. Sprinkle with sea salt and bake for 20 minutes. Flip and bake for another 20 minutes. Bake longer for large potatoes.
Heat a pan on medium heat. Add the chopped broccoli and water. Cover and steam for 4-5 minutes until tender.
Heat a saucepan on medium heat. Add the butter and flour, whisk until a thick paste forms. Add the milk, cheddar cheese, garlic powder, and black pepper. Whisk constantly for 4-5 minutes until cheese melts. Reduce heat to low.
Make a medium slit on top of each potato. Stuff with the steamed broccoli and drizzle with the cheese sauce.
