Mini Double Stuffed Potatoes


  • 4 mini russet potatoes sliced in halves
  • 1/4 cup of chopped broccoli
  • 2 tablespoons of rice milk
  • 4 tablespoons of vegan spread (we used @earthbalance)
  • 1/4 cup of vegan sour cream ( we used @followyourheart)
  • 1/4 tsp of pink himalayan salt
  • 1/4 tsp of black pepper
  • 1 stalk of sliced green onion


  1. Preheat oven to 400°, place sliced potatoes on a baking sheet and bake for 30 minutes

  2. In a small pot add a half an inch of water, bring to a boil, add broccoli and cover for 3 to 5 minutes, drain water and set aside when finished

  3. Remove potatoes from oven, grab a medium sized bowl and a melon scooper or spoon, scoop flesh out of each potato leaving the skin in shape to hold its form still

  4. Add the rest of the ingredients(excluding broccoli) and mash potatoes til smooth and well combined

  5. Now stir the broccoli in the bowl, grab your potatoes and use your scooper at restuff the potato skins, repeat the process until finished

  6. Place potatoes back in oven for 10 minutes, once finished allow to cool for 5 minutes, add green onions and garnish with salt and pepper(we also used our vegan cheese sauce?) #threebunnies???

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