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The Food Lab

Vegan Cheesy Baked Potatoes With Broccoli

Vegan Cheesy Baked Potatoes With Broccoli

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Vegan Cheesy Baked Potatoes With Broccoli

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About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:1 hour 15 minutes
This recipe appears in: Vegan: Cheesy Baked Potatoes With Broccoli
Rated:

Ingredients

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • Kosher salt
  • 2 cups small broccoli florets
  • 1 recipe Vegan Nacho Sauce
  • 8 scallions, thinly sliced

Procedures

  1. 1

    Adjust oven rack to center position and preheat oven to 425°F. Scrub potatoes clean under cold running water and rub with oil. Wrap potatoes individually in foil and place on a rimmed baking sheet. Bake until a skewer inserted into the potatoes through the foil meets some resistance about a half-inch under the surface, about 30 minutes. Remove from oven, carefully open foil, and place potatoes back on baking sheet on top of foil. Continue baking until a skewer inserted into the potato meets no resistance and the skin is crisp, about 30 minutes longer. Remove from oven and let cool 3 minutes.

  2. 2

    While potatoes bake, bring a medium pot of salted water to a boil. Add broccoli florets and cook just until tender-crisp, about 1 minute. Drain through a fine mesh strainer and set aside.

  3. 3

    While potatoes cool, heat vegan cheese sauce in a medium saucepan, stirring constantly, until hot. Fold in broccoli. Split top of potatoes with a paring knife and press inwards on the ends to open up the potatoes. Lightly fork the inside to fluff it up. Spoon broccoli and nacho sauce into each potato, top with scallions, and serve immediately.

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