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.
February 14, 2014
4 large russet potatoes
1 tablespoon olive oil
2 cups small broccoli florets
1 recipe Vegan Nacho Sauce
8 scallions, thinly sliced
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.
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.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 10g||37%|
|Total Sugars 12g|
|Vitamin C 85mg||424%|
|*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.|