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Loaded Broccoli Cheddar Potatoes (Dairy-free)
Sides
Ingredients:
- 2 large russet potatoes (about 300–350 g each)
- olive oil
- salt to taste
- cashew cream
- broccoli cheddar soup (omit potatoes from that recipe)
- dairy-free cheddar cheese shreds
Toppings:
- spring onions, thinly sliced
- cashew cream, for drizzling
- freshly cracked black pepper
Equipments:
- Oven mitts
- Baking sheet
- Broiler-safe baking dish
- Large spoon or ice cream scoop (for hollowing)
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Nutrition:
Servings 1 potato Calories 480 Carbohydrates 65g Fat 18g Fiber 7g Protein 14g
Monounsaturated 7.9g Polyunsaturated 4.3g Saturated 3g Trans 0g
Vitamin A 80mcg Vitamin C 45mg Vitamin D 0mg
Calcium 120mg Iron 3mg Potassium 1020mg
Cholesterol 0mg Sodium 520mg Sugar 5g Vitamin B6 0.5mg Sulforaphane 8mg
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Bake the Potatoes
Preheat oven to 205°C (400°F). Scrub and dry the potatoes, rub with olive oil, and sprinkle with salt. Bake for 55–65 minutes until tender all the way through. - Prep the Potatoes
Let cool slightly. Slice a rectangle lengthwise from the top of each potato. Scoop out about ¾ of the flesh, leaving the skins intact. Add the scooped flesh to the broccoli cheddar soup and stir well. - Add Cheese and Broil
Fill the hollowed potato skins with dairy-free cheddar shreds. Place under the broiler for 3–5 minutes until melted and bubbly. - Assemble
Spoon the hot broccoli cheddar soup generously into each potato. Drizzle with cashew cream and top with spring onions and freshly cracked black pepper.
Notes:
- The scooped potato flesh stirred into the soup thickens it naturally and adds a wonderful starchy body.
- Use the broccoli cheddar soup recipe linked in the ingredients, but omit the potatoes from that recipe since the potato flesh from these goes in instead.
Storage:
- Store leftover filled potatoes in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 15–20 minutes, or microwave for 2–3 minutes.
Tips:
- Rub the potato skins with coarse salt and olive oil before baking for extra crispy, flavorful skins.
- Broil at the highest rack position for the meltiest, bubbliest cheese topping.
Loaded Broccoli Cheddar Potatoes (Dairy-free)
2 Loaded Potatoes
Prep 15 min
Cook 60 min
Ingredients:
- 2 large russet potatoes (about 300–350 g each)
- olive oil
- salt to taste
- cashew cream
- broccoli cheddar soup (omit potatoes from that recipe)
- dairy-free cheddar cheese shreds
Toppings:
- spring onions, thinly sliced
- cashew cream, for drizzling
- freshly cracked black pepper
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Instructions:
- Bake the Potatoes
Preheat oven to 205°C (400°F). Scrub and dry the potatoes, rub with olive oil, and sprinkle with salt. Bake for 55–65 minutes until tender all the way through. - Prep the Potatoes
Let cool slightly. Slice a rectangle lengthwise from the top of each potato. Scoop out about ¾ of the flesh, leaving the skins intact. Add the scooped flesh to the broccoli cheddar soup and stir well. - Add Cheese and Broil
Fill the hollowed potato skins with dairy-free cheddar shreds. Place under the broiler for 3–5 minutes until melted and bubbly. - Assemble
Spoon the hot broccoli cheddar soup generously into each potato. Drizzle with cashew cream and top with spring onions and freshly cracked black pepper.
