Twice Baked Potatoes with Broccoli

Makes 8 stuffed halves

4 large baking potatoes
1 small bunch broccoli, diced
   (if using frozen, thaw first)
6 scallions, chopped
3/4 cup unsweetened non-dairy milk of
      choice (more or less)
1/2 cup nutritional yeast (nooch)
1 tsp salt to taste
1 tsp hot sauce to taste
1/2 tsp black pepper, to taste
1/2 tsp nutmeg
1/2 tsp paprika, sprinkle as garnish on top

(To save time, bake potatoes the day before or morning of so they have time to cool down.) Preheat oven to 425. Scrub/rinse potatoes, place on a baking sheet or stone and bake until easily pierced with a knife, about 1 hour. Allow to cool completely. Meanwhile, steam or microwave broccoli to al dente. Cut potatoes in half lengthwise and scoop out insides into a larger mixing bowl. Mash potatoes using a potato masher, fork or hand blender. Add nooch, salt, pepper, nutmeg, hot sauce, and milk, mash to desired consistency (adding more milk as desired). Add broccoli and scallions, mix well and add back into potato boats. Sprinkle with paprika and bake until hot, about 20 minutes.

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