Deliciously Cheesy Broccoli Stuffed Potatoes
Ingredients
Baked potatoes
- 8 medium russet potatoes
- 1 tablespoon avocado oil
- 2 teaspoons sea salt
Broccoli
- 2 cups chopped 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 cheddar cheese (dairy-free)
- 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.
Brush the potatoes with oil and place them on a baking pan with raised edges or line the pan with foil to catch drippings.
Sprinkle the potatoes with sea salt and bake for 20 minutes.
Flip the potatoes and bake for an additional 20 minutes; bake longer if using large potatoes.
Heat a pan on medium heat.
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.
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, and 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 the potato with the steamed broccoli and drizzle with the cheese sauce.
