Vegan Cheesy Baked Potatoes With Broccoli Recipe

Vegan cheesy baked potatoes with broccoli

Serious Eats / Eric Kleinberg

Why It Works

  • Starting the baked potatoes in foil and removing foil after 30 minutes speeds up cooking time but still allows the skins to crisp.
  • The vegan nacho sauce is as flavorful and creamy as real cheese.

I'm not all that fond of baked potatoes on their own, but baked potatoes with cheesy sauce and tiny broccoli florets is another story entirely. I love smooshing the sauce into the fluffy potato below, turning what was once dry and bland into something creamy and exciting.

If I’m eating vegan, it's not quite so easy a goal to accomplish. At least it wasn't, until I developed my Vegan Nacho Cheese recipe. Now, it's a piece of cake.

This recipe starts with a baked potato. I bake mine half the way in foil to help it tenderize faster and retain moisture, then let it finish off in the open to crisp the skin. My broccoli florets are simply blanched in salted water for a few moments before they're folded into my cheese sauce. Spoon B over A, sprinkle with scallions, and you've got the crown prince of side dishes.

There's not much to say here, seeing as I've already devoted a big chunk of real estate to explaining the most difficult part of this recipe (the sauce), so I'll let some pictures do most of the talking.

Baked potato topped with broccoli florets, scallions and vegan nacho cheese plated with a fork

Serious Eats/J. Kenji Lopez-Alt

Close-up of baked potato topped with broccoli florets and scallion, dripping with vegan nacho cheese

Serious Eats/J. Kenji Lopez-Alt

Digging into a baked potato loaded with broccoli, scallions, and vegan nacho cheese

Serious Eats/J. Kenji Lopez-Alt

February 14, 2014

Recipe Facts

Active: 15 mins
Total: 75 mins
Serves: 4 servings

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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

Directions

  1. Adjust oven rack to center position and preheat oven to 425°F (220°C). Scrub potatoes clean under cold running water and rub with oil. Using a fork or paring knife, puncture potatoes in several spots. 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.

    Potatoes in foil on a baking sheet

    Serious Eats / Eric Kleinberg

  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.

    Broccoli drained over a fine mesh strainer, into a glass bowl

    Serious Eats / Eric Kleinberg

  3. While potatoes cool, heat vegan cheese sauce in a medium saucepan, stirring constantly, until hot. Fold in broccoli. Split tops 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.

    Broccoli and vegan cheese being stirred in a pot, then added to baked potatoes

    Serious Eats / Eric Kleinberg

Nutrition Facts (per serving)
640 Calories
24g Fat
83g Carbs
25g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 640
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 68%
Cholesterol 73mg 24%
Sodium 1900mg 83%
Total Carbohydrate 83g 30%
Dietary Fiber 10g 37%
Total Sugars 12g
Protein 25g
Vitamin C 85mg 424%
Calcium 541mg 42%
Iron 4mg 25%
Potassium 2320mg 49%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)