Cheesy Broccoli Stuffed Potatoes
Ingredients
Baked potatoes
- 8 medium russet potatoes
- 1 Tbsp avocado oil
- 2 tsp sea salt
Broccoli
- 2 cups broccoli, chopped into bite-sized pieces
- 2 Tbsp 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 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp apple cider vinegar
Preparation
Preheat the oven to 400 degrees F (204 C).
Pierce each potato 3 to 4 times.
Brush the potatoes with a layer of oil and place them on a large baking pan with raised edges or line the pan with foil to catch drippings.
Sprinkle the outsides of 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 2 Tbsp water, cover with a lid, and steam for 4-5 minutes or until the broccoli is tender.
Heat a saucepan on medium heat.
Add the butter and flour and whisk until a thick paste has 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, reduce the heat to low.
Make a medium slit on the top of each potato.
Stuff it with the steamed broccoli and drizzle with the cheese sauce.
