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Loaded Broccoli Cheddar Potatoes (dairy-free)
Potato
Ingredients:
🥔 2 large russet potatoes
🛢️ olive oil
🧂 salt to your taste
🍲 broccoli cheddar soup
Omit potatoes from this soup recipe
🧀 dairy-free cheddar cheese, shreds
Toppings
🧅 spring onions, thinly sliced
🥛 cashew cream, for drizzling
🧂 freshly cracked black pepper
Equipments:
Grain-Free
Gluten-Free
Refined Sugar-Free
Meal Prep Friendly
Leftover Friendly
Features:
Grain-Free
Gluten-Free
Refined Sugar-Free
Meal Prep Friendly
Leftover Friendly
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Bake the Potatoes: Preheat oven to 400°F (205°C). Scrub and dry the potatoes, rub with olive oil, and sprinkle with salt. Place on a baking sheet or dish and bake for 55–65 minutes, until tender.
- Prep the Potatoes: Let cool slightly. Slice a rectangle lengthwise into the top of each potato.
Scoop out about ¾ of the flesh, leaving the skins intact. Add the scooped potato to the broccoli cheddar soup and stir well. - Add Cheese & Broil: Fill the hollowed potatoes with shredded cheddar cheese. If you want it extra crispy, brush the potato skins with oil before broiling. Place under the broiler for 3–5 minutes, until melted and bubbly.
- Assemble: Remove from oven and spoon the hot broccoli cheddar soup into each potato. Drizzle with cashew cream and top with spring onion and freshly cracked black pepper.
Loaded Broccoli Cheddar Potatoes (dairy-free)
2 baked potatoes with generous soup
15 min
60 min
Ingredients:
🥔 2 large russet potatoes
🛢️ olive oil
🧂 salt to your taste
🍲 broccoli cheddar soup
Omit potatoes from this soup recipe
🧀 dairy-free cheddar cheese, shreds
Toppings
🧅 spring onions, thinly sliced
🥛 cashew cream, for drizzling
🧂 freshly cracked black pepper
Features:
Grain-Free
Gluten-Free
Refined Sugar-Free
Meal Prep Friendly
Leftover Friendly
Instructions:
- Bake the Potatoes: Preheat oven to 400°F (205°C). Scrub and dry the potatoes, rub with olive oil, and sprinkle with salt. Place on a baking sheet or dish and bake for 55–65 minutes, until tender.
- Prep the Potatoes: Let cool slightly. Slice a rectangle lengthwise into the top of each potato.
Scoop out about ¾ of the flesh, leaving the skins intact. Add the scooped potato to the broccoli cheddar soup and stir well. - Add Cheese & Broil: Fill the hollowed potatoes with shredded cheddar cheese. If you want it extra crispy, brush the potato skins with oil before broiling. Place under the broiler for 3–5 minutes, until melted and bubbly.
- Assemble: Remove from oven and spoon the hot broccoli cheddar soup into each potato. Drizzle with cashew cream and top with spring onion and freshly cracked black pepper.
