Vegan Cheesy Broccoli Twice Baked Potatoes

5 stars (6 ratings)

Easy and delicious comfort food! These vegan cheesy broccoli twice baked potatoes freeze well and are easy to make.

Prep Time30

Cook Time1 35

Total Time2 5

Course: Main Course

Cuisine: American

Servings: potatoes

Calories: 230kcal

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.