Deliciously Cheesy Broccoli Stuffed Potatoes. Crispy baked potatoes stuffed with fresh broccoli and a homemade cheese sauce. This creamy nut-free cheese sauce can be whipped up in 15 minutes or less.
These Cheesy Broccoli Stuffed Potatoes can be eaten as an appetizer, side, or main entree. I used medium russet potatoes and ended up eating two for dinner as a main entree and paired it with a salad. It honestly was the perfect amount of food! But if you are wanting to make these as a side you can swap out the medium potatoes for small russet potatoes.
TIPS WHEN BAKING YOUR POTATOES
- You can microwave these potatoes if you are in a rush, but I HIGHLY recommend baking them. By baking the potatoes it gets the inside nice and fluffy with a crispy outside. You will definitely be able to tell the difference.
- After washing and scrubbing your potatoes make sure to pat the potatoes completly dry. You will not want the extra moisture on the outside of the potatoes before adding the oil.
- Don’t forget to pierce the skin with a fork or a knife before baking your potatoes. If not, you will get a potato that explodes in the oven.
- Before baking the potatoes I brushed avocado oil and sprinkled sea salt. I have found that it will really help the potato skin get crispy.
- I used medium potatoes and baked them for 40 minutes at 400 degrees F (204.C) flipping them over halfway for a total of 20 minutes on each side. If you bake large potatoes I recommend baking them for 25 minutes on each side at 400 degrees F (204 C).
I admit, I absolutely love cheese! It was one thing my family ate often growing up. But since becoming vegan I haven’t eaten it as much since I was not a huge fan of “vegan cheeses”. However, recently I discovered this brand of vegan cheese called Follow Your Heart that I really like (not sponsored) Since trying this I have had a change of heart on vegan cheeses.
To make these dairy-free and nut-free cheese sauce you only need 4 main ingredients plus some optional seasoning. You will need flour, butter, apple cider vinegar, and follow your heart vegan cheddar cheese. You can also substitute the Follow Your Heart Cheese for any other type of vegan cheddar cheese.
I have found the longer the cheese sauce sits out and cools the thicker the sauce will get. To keep the sauce from thickening up keep the sauce in the saucepan on low heat. While it is warm on the stove top it will still keep its liquid sauce form. If you want to thin your sauce even more add additional dairy-free milk.
Have leftover cheese sauce? To reheat your cheese sauce simply put it back in your small saucepan and heat it on low to medium heat on your stovetop. Once warm add 2-3 tablespoons of dairy-free milk and whisk until it becomes a sauce again.
When you make these Cheesy Broccoli Stuffed Potatoes I would love for you to snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to hear from you!
This Cheesy Broccoli Stuffed Potatoes are:
Crispy on the outside
Fluffy on the inside
Deliciously Cheesy
Kid-friendly
Vegan/vegetarian
Simple to make
Cheesy Broccoli Stuffed Potatoes
Deliciously Cheesy Broccoli Stuffed Potatoes. Crispy baked potatoes stuffed with fresh broccoli and a homemade cheese sauce. This creamy nut-free cheese sauce can be whipped up in 15 minutes or less.
Baked Potatoes
- 8 medium potatoes, scrubbed and washed. I used russet potatoes.
- 1 Tbsp oil, I used 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
- ¼ cup all-purpose flour
- 1 cup dairy-free milk
- 1 cup cheddar cheese, I used Follow Your Heart Cheddar Cheese.
- ½ tsp garlic powder
- 1/4 tsp black pepper
- ½ tsp apple cider vinegar
Directions
- Preheat the oven to 400 degrees F (204. C). Pierce each potato 3 to 4 times.
- Using a brush cover your potatoes with a layer of oil and place them on a large baking pan with raised edges. If you don’t have a raised baking pan line your pan with foil so it can catch the oil drippings.
- Sprinkle the outsides of the potatoes with sea salt and bake for 20 minutes. Take out and flip, and bake for an additional 20 minutes. Bake for longer if you are using large potatoes.
- Heat a pan on medium heat. Once hot, add the chopped broccoli and water.
- Cover pan with a lid and steam broccoli for 4-5 minutes or until the broccoli is tender.
- Heat a saucepan on medium heat. Once hot, add the butter and flour and whisk until a thick paste has been formed.
- Add the milk, cheddar cheese, garlic powder, apple cider vinegar, and black pepper to the saucepan. Constantly whisk for 4-5 minutes until the cheese melts. Once the cheese melts turn the stove top on low.
- Make a medium slit on the top of the potato. Stuff it with the steamed broccoli and drizzle with the cheese sauce.
- Eat immediately or wrap up and keep in the refrigerator for up to 3 days.
- Substitute the broccoli for other veggies or just add additional ones to the mixture.
- I highly recommend using the cheddar cheese brand, Follow Your Heart just because I know it has a great cheddar flavor. However, if you are not able to find it at your local grocery store any other vegan cheddar cheese will work.
- Don’t have time to bake your potatoes? Microwave them instead, but don’t forget to pierce them before heating.
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