Broccoli Cheddar Baked Potatoes

It's a classic American dish with a vegan twist. These potatoes feel fancy yet nostalgic at the same time! Without trying to be, these potatoes are also super nutritious and have none of the saturated fat and hormones of dairy. So you can eat your fill and feel great about it!

RECIPE

Serves 2:

• 2 large or 4 small russet potatoes

• 1 large head fresh broccoli (or 1 package thawed from frozen), chopped into bite-sized pieces

• 1 batch Vegan Cheese Sauce

Optional toppings:

• 1 bunch green onion or fresh chives, chopped

• Vegan cheddar shreds or vegan sour cream

Heat oven to 425 degrees. Wash potatoes and pierce a few times with a fork. Place directly on oven rack and bake until soft when you stick a fork in them (mine usually take about 45 minutes to an hour).

Alternatively, you can microwave your potatoes for a couple of minutes before baking, and this will shorten the baking time.

You can also coat your potatoes with olive oil and salt before baking to make the skin extra crispy and delicious. Just place a sheet of foil under the potatoes on the oven rack to keep it clean).

Heat a couple tablespoons of oil or water in a pot on medium-high heat. Add broccoli and saute until it's turned bright green and is getting a little char, about 4-5 minutes (less if using frozen broccoli).

Pour 1 1/2 - 2 cups cheese sauce over the broccoli. Cook for a couple minutes, until it's heated through and thickened.

Remove potatoes from oven. Slice down the middle and mash the inside with a fork. I also like to salt and pepper the inside of the potatoes to give extra flavor.

Pour the broccoli cheddar sauce over top the potatoes. Top with optional toppings and serve hot!