Potatoes are very versatile - they can make fries, mashed potatoes, baked potatoes, and even twice baked potatoes. I experimented with the filling and they are perfect with just broccoli and nutritional yeast, but for an extra cheesy version, you can add cream cheese and shredded cheese.

This recipe is great when served with a soup or chili. I think it goes well with my chickpea chili recipe.

Please like, share, and follow for more content. And let me now how you liked this recipe!

Vegan Twice Baked Potatoes

Yield: 4 servings

Prep time: 5 minutes

Total time: 1.25 hours

Ingredients

Broccoli Crowns | 2 small crowns

Russet Potatoes | 4 medium sized

Nutritional Yeast | 3 tbsp

Almond milk | .25 - .5 cup

Olive Oil | 1 - 2 tbsps

Black pepper | 2 tsps

Vegan Cream Cheese (optional) | 1 tbsp 

Vegan Shredded Cheese (optional) | 1 oz

Directions

1. Preheat oven to 400 degrees.

2. Rinse the potatoes and place on a baking sheet. Drizzle a little bit of olive oil and black pepper on each one. Poke a few holes in each potato. Bake for 45 minutes. 

3. After baking, let them cool for a few minutes. Then cut each potato in half and scoop the insides into a bowl being careful not to break the skin.

4. Mash the potatoes with the milk and olive oil. Add more oil or milk to reach desired consistency.

5. Add broccoli and nutritional yeast and stir. To make it extra cheesy, add cream cheese or shredded cheese.

6. Stuff the potatoes with the filling and put back onto the baking sheet. Bake for an additional 25 - 30 minutes.

7. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 235 | Fat: 10.5 g | Saturated Fat: 1.5 g | Cholesterol: 0 mg |

Sodium: 119 mg | Total Carbs: 32.5 g | Dietary Fiber: 4 g | Sugars: 2 g | Protein: 6.5 g