Loaded Broccoli Cheddar Potatoes (Dairy-free)
Potato
Vegetables
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
- spring onions, thinly sliced
- cashew cream, for drizzling
- freshly cracked black pepper
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-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
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Let the baked potatoes cool slightly before scooping out the flesh — piping hot potatoes are difficult to handle and more likely to tear the skin you're trying to keep intact.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The russet potatoes adds heartiness and a creamy texture once cooked. The olive oil brings fruity depth and helps carry the other flavors. The salt to taste sharpens and balances every other flavor in the dish. The cashew cream blends into a rich, creamy base that stands in for dairy.
Loaded Broccoli Cheddar Potatoes (Dairy-free)
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
- spring onions, thinly sliced
- cashew cream, for drizzling
- freshly cracked black pepper
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The russet potatoes adds heartiness and a creamy texture once cooked. The olive oil brings fruity depth and helps carry the other flavors. The salt to taste sharpens and balances every other flavor in the dish. The cashew cream blends into a rich, creamy base that stands in for dairy.
Prep:
Let the baked potatoes cool slightly before scooping out the flesh — piping hot potatoes are difficult to handle and more likely to tear the skin you're trying to keep intact.
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.
