Ingredients

The following ingredients have 2 Servings
  • 2 large russet potatoes (about 1.5lbs ea)
  • 1 cup steamed broccoli (chopped)
  • 1/2 cup vegan cheese sauce
  • 1 Tbs unsweeteend almond milk
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • chopped green onion & ground paprika for garnish

Instruction

  •  Scrub potatoes and prick several time with a fork.  Bake in 400° F oven for 1 hr 15 min.  
  • Remove potatoes when a fork will insert smoothly.  Allow to cool 20-30 min. 
  • Prepare cheese sauce according to recipe.  Reserve 1 cup and store the rest in an airtight container.
  • Microwave broccoli and chop uniformly.  Pack a 1 cup measuring cup and set aside. 
  • Remove top 1/3 of potato (lengthwise) and discard (or eat).
  • Scoop out flesh to within 1/4" of the skin and place in a bowl.
  • Mash potato flesh with 1/2 cup cheese sauce, broccoli, garlic powder, salt, & pepper.
  • Pack mashed potato mixture back into the potato skins and bake an additional 15-20 min.
  • Drizzle with additional cheese sauce if desired and garnish.