Healthy Broccoli Loaded and Cheezy Potato Skins -

Healthy Broccoli Loaded and Cheezy Potato Skins

Course: Appetizer, Dinner, Side Dish, Snack

Cuisine: American

Keyword: broccoli, potato, vegan nacho cheeze

Prep Time: 15

Cook Time: 45

Servings: servings

Calories:

Author: Donna Spencer

Serve these crispy baked potato skins as a side or serve as an appetizer. Refrigerate or freeze the potato flesh to make mashed potatoes or vegan nacho cheeze another day.

Print Recipe

Equipment

Oven or Air Fryer
Small sheet pan
Microwave or small sauce pan
High speed Blender

Ingredients

4 small baking Russet potatoes approximately 5oz. each (2-1/4" to 3-1/4" dia)
Salt and freshly ground black pepper
4 teaspoons Nutritional Yeast optional
1 cup blanched broccoli florets
¼ cup scallions
½ cup Vegan Nacho Cheeze Sauce (see notes for recipe)

Instructions

Bake the Potatoes

Preheat oven to 425 degrees.
Scrub each potato under running water to clean.
Place on a baking sheet lined with parchment paper. Cut a two or three small slits in the top of each potato and bake 45 minutes, until soft. Leave oven at 425 degrees.

Blanch the Broccoli

Cut the broccoli florets into pieces that are all about the same size so they cook evenly. The size depends upon your potato. For a 5oz. size target 1/4-1/2 inch floret.
Option 1
Bring a large pot of water with salt to boil and fill a large bowl with cold water and ice. Lower the broccoli florets into the boiling water and cook for 2 to 3 minutes. The broccoli should be bright green and tender-crisp.
Option 2
Place broccoli in microwave safe bowl. Cook for 1½ minutes on high.
Remove the broccoli and immediately plunge into the bowl of ice water.
When the broccoli is completely cool. Drain well by gently pressing water out using a clean cotton kitchen towel or paper towels.

Assemble the Potato Skin

When cool enough to handle, halve potatoes lengthwise and scoop out flesh, leaving 1/4-inch of flesh with the skin (reserve scooped out flesh for mashed potatoes later in the week!).
Season the inside of potatoes with a pinch of salt and black pepper. Sprinkle 1/2 teaspoon of the Nutritional Yeast on the inside of each potato skin.
Fill each skin with 1 tablespoon of the Vegan Nacho Cheeze. Place two or three broccoli florets on top then another 1 tablespoon of the Vegan Nacho Cheeze and a couple pieces of scallions.
Return skins to baking sheet and bake 10-15 minutes, until broccoli is heated through.

Notes

Recipe for Velvety Vegan Bliss Cheeze Sauce (No Dairy, No Nuts, No Oil)

Broccoli

Choose bright green broccoli that has a firm stalk without yellowing florets or brown spots. Broccoli should feel heavy for its size.

Whole broccoli should be stored in an open bag in the refrigerator. Use broccoli within 3-4 days.

Nutrition Info Per Serving (serving size: 2 potato skins)

Calories: 415

Total Fat: 7 grams

Saturated Fat: 0 grams

Total Carbohydrate: 90 grams

Sugars: 5 gram

Protein: 16 grams

Cholesterol: 27 milligrams

Fiber: 7.5 grams