Easy and delicious comfort food! These vegan cheesy broccoli twice baked potatoes freeze well and are easy to make.
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:
& 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!
Vegan Cheesy Broccoli Twice Baked Potatoes
- 4 large russet potatoes
- 1 pound broccoli
- 1-2 cups non-dairy cheddar cheese shreds, OPTIONAL
- Preheat oven to 350 degrees and scrub the potatoes clean.
- Prick the potatoes with a fork 6-8 times and bake on a pan for 1 hour and 15 minutes, or until cooked through. To make the potato skin extra brown and crispy, brush with olive oil before baking.
- Once cooked, let the potatoes cool for 10-15 minutes.
- Meanwhile, make the cheese sauce: Cook the squash either by roasting it alongside the potatoes for about 20 minutes, or steam it. I used my Instant Pot and cooked on high pressure for 4 minutes with 1 cup of water added.
- Add the cooked squash, the soaked and drained cashews and the rest of the sauce ingredients to blender. Blend on high until very smooth. Set aside.
- Steam the broccoli for 8 minutes. Set aside.
- Next, slice the potatoes in half lengthwise and scoop out the flesh into a large bowl leaving about 1/4 inch of flesh so the potatoes retain their shape. Add about 3/4 of the sauce and mash with a potato masher or use a hand mixer.
- Add more cheese sauce if desired (this will depend on how large your potatoes are, there should be some leftover sauce though). Now stir in the steamed broccoli. Spoon the mixture back into the potato skins, filling quite high. Sprinkle with non-dairy cheddar shreds if desired.
- Bake at 350 degrees for 20 minutes. Serve with more cheese sauce drizzled on top if desired.
- I used vegan gourmet cheddar cheese shreds for topping. Daiya is also a good brand.
- To freeze, simply wrap the cooled, twice baked potatoes in plastic wrap and place in a freezer bag or container. To re-warm, you can either baked them from frozen until they warm through, or microwave for 2-4 minutes, until done.
- These potatoes are a regular in my kid's lunchbox! I just warm them up and stick them in a thermos.