Loaded Broccoli Cheddar Potatoes (dairy-free)

1. Bake the Potatoes – Preheat oven to 205°C (400°F). Scrub and dry the potatoes, rub with olive oil, and sprinkle with salt. Place on a baking sheet and bake for 55–65 minutes until tender all the way through when pierced with a knife.
2. 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.
3. 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. Watch closely.
4. Assemble – Remove from oven. 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.