I used to love eating Twice Baked Potatoes. I would get them at places like Whole Foods before I ditched dairy, and I loved them. So savory, cheesy and comforting somehow. Well, have no fear, I have created a vegan version that I can confidently say is just as good, if not better, than the original I remember! The process is really pretty simple, but a little time consuming. I suggest making these Cheesy Broccoli Twice Baked Potatoes on a weekend to prep for meals during a busy week. They keep in the refrigerator for 4-5 days and you could even freeze some to make them last longer! Trust me, they taste just as good once frozen, I’ve done it several times now. When you scoop out the potatoes, make sure you leave about 1/4 inch on all sides, or they will break and fall apart.
For the filling, I used the same cheese sauce as in my Mac and Peas recipe. That stuff is so good! And easy to make, especially if you find already cut up butternut squash like I did at Costco for a good price. (The sauce itself also freezes well, so make a double batch and use for Mac and Peas another day!) Mix in the steamed broccoli as well. YUM.
Then you scoop the mixture back in the potato skins. Top them high! For extra cheesiness, I went ahead and topped these potatoes with some non-dairy cheddar cheese shreds. I used Vegan Gourmet, but I also like Daiya. If you can’t find this or don’t want to use it, they are very good without it!
I think you will love these Vegan Cheesy Broccoli Twice Baked Potatoes. They’re:
Cheesy Savory Comforting Budget friendly Kid-friendly & Highly addictive!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
