Russet potatoes are baked and then filled with a creamy ranch-and-broccoli-infused whipped potato filling and re-baked to crispy perfection. That lunch influenced these Broccoli Ranch Twice Baked Potatoes. And in our minds, both of these scenarios pair beautifully with wine. Preheat your oven to 400F and wash/dry your potatoes. Sprinkle with non-dairy cheddar shreds if desired. Preheat oven to 350 degrees. We’re looking forward to seeing what else we can make with this ranch (and some of their other dressings)! I’m wondering if the cashews have to be of the raw variety? I'm sure it was delicious! This will help the steam escape as they bake. Alternatively, you can reheat them in the microwave at 75% power until hot throughout. Learn how your comment data is processed. These Twice Baked Potatoes with Broccoli, gooey cheddar cheese, and crispy bacon make for a super flavorful side dish or a great party appetizer. If you can’t find this or don’t want to use it, they are very good without it! We eat a lot of potatoes in my house. The Organicville ranch dressing is sooo good. Add about 3/4 of the sauce and mash with a potato masher or use a hand mixer. 2) Take 4 small red potatoes and cut them into bite-size pieces. When the potatoes are ready, carefully slice them in half longways. Then, sprinkle on the salt evenly as well. This post may contain affiliate links. Use a spoon to scoop out the filling of each potato leaving a little filling lining the potato skins so they can stand up easily. I’m stubborn like that. We hope you enjoy these awesome potatoes as much as we have, friends. 1) Take 2 broccoli crowns and cut them into bite-size pieces. This post contains affiliate links. They are also super easy to make, and can be made ahead of time! 30 minutes into baking the potatoes, chop the top off of the garlic, drizzle with olive oil, and wrap in foil. Enjoy! Twice Baked Potatoes Loaded baked potatoes are so quick and easy to make. I do use the 2 cups of water for the cheese sauce. Slice each potato in half lengthwise. Click here to read our full policy about affiliate links. In the microwave – Use the thaw setting. Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. These potatoes are a regular in my kid's lunchbox! It turns out “Broccoli Ranch Twice-Baked Potatoes” is a pretty popular non-vegan recipe on the internet. Steam the broccoli for 8 minutes. They should look like over-whipped potatoes. And easy to make, especially if you find already cut up butternut squash like I did at Costco for a good price. Vegan Broccoli Ranch Twice-Baked Potatoes. Bake for 60 minutes, or until just slightly soft when you gently squeeze. These vegan twice-baked potatoes require only 7 ingredients and the most basic of kitchen equipment: a cutting board, knife, electric hand mixer (or immersion blender), and a large mixing bowl. Preheat oven to 350 degrees and scrub the potatoes clean. I store mine in a 1 qt Mason Jar and always have some in the fridge. Transfer this potato filling to a large mixing bowl and add the Organicville® vegan ranch, vegan butter, and pepper. I use it on veggies and inside quesadillas and mixed with quinoa pasta for a mac and cheesy thing. Trust me, they taste just as good once frozen, I’ve done it several times now. Also, their thicker skin will crisp better than some other varieties. Then, the broccoli…. Cut potatoes in half, lengthwise. These vegan broccoli ranch potatoes are cozy enough for a night of self-care and your sweatpants but also impressive enough for a date-night-in meal! Scooped out insides from the baked potatoes. https://www.plantpowercouple.com/recipes/vegan-twice-baked-potatoes-broccoli-ranch/, Life-Changing Chicken(less) Bouillon Powder, Homemade French Fried Onions in the Air Fryer. Add more cheese sauce if desired (this will depend on how large your potatoes are, there should be some leftover sauce though). Pierce every potato 4 times with a fork. Russet potatoes are baked, then filled with a creamy ranch-and-broccoli-infused whipped potato filling and re-baked to crispy perfection. Serve these vegan twice-baked broccoli ranch potatoes hot topped with chopped herbs and a drizzle of extra ranch (if you are so inclined!). FILL AND RE-BAKE: Finally, spoon the filling back into each potato skin and place the baking sheet back into the oven to bake for another 17-20 minutes or until the tops of your potatoes are lightly browned. I also wondered – the 2 cups of water – that’s not to all go in the blender to make the cheese sauce is it? https://bakerbynature.com/broccoli-and-cheddar-twice-baked-potatoes You can also just reserve some of the potato cooking water and add it slowly while mixing/mashing to create the whipped consistency. Set aside. Place in the oven and roast along with the potatoes for the last 30 minutes. I like to keep the potato skin. After the potato has cooked, follow the steps for mashing and second baking in the oven. Transfer this potato filling to a large mixing bowl and add the Organicville® vegan ranch, vegan butter, and black pepper. Now stir in the steamed broccoli. That great texture, along with the flavorful herbs and hint of garlic, when whipped up with the potatoes for this filling makes one ooey gooey, almost cheesy-flavored filling that is 100% mind-blowing. They’re a fantastic way to get picky eaters to enjoy their broccoli (As a picky eater myself, I can attest to this!). Slice potatoes lengthwise and scoop out the flesh with a teaspoon, being careful to leave enough of … I entered it as a recipe in mynet diary and it came out to 361 calories for 1 potato – not sure if that is correct or not. If – and when – you try this vegan broccoli ranch twice-baked potato recipe we would love to know how that goes! I only have “Sunshine Country Fresh Roasted No Salt Cashews” from Walmart. Preheat the oven to 350 and bake the potatoes for an hour or until they are easily pierced with a fork. So the cheese sauce is made and the potatoes have just come out of the oven. Voila – a whole meal served inside a potato. Daiya is also a good brand. Good call on the fresh parsley! Well, have no fear, I have created a vegan version that I can confidently say is just as good, if not better, than the original I remember! I used to love eating Twice Baked Potatoes. How to make Vegan Broccoli Cheese Twice Baked Potatoes: Preheat oven to 385 degrees F. Using a fork prick each potato several times then lightly coat with olive oil. Bake the potatoes at 400F for 1 hour. Add the broccoli and let it cook for another 3 minutes, until broccoli is crisp/tender. Bake potatoes 45 minutes to 1 hour, or until tender. We personally enjoyed it with some vegan crab cakes (stay tuned for the recipe on THAT gem)! Serve with more cheese sauce drizzled on top if desired. And we can't wait to share ALL our kitchen secrets with you! Put a steam basket in a large pot and fill with water to the top of the basket and bring to a boil. You can also freeze these to have some ready for a quick side with dinner. Not only that, many of the recipes for their sauces and dressings are generations-old and generations-tested, originally coming from Organicville founder Rachel Kruse’s grandmother. These Vegan Broccoli Ranch Twice-Baked Potatoes are the perfect dairy-free AND gluten-free side dish for almost any meal, or make a meal out of them alone! It would also make a great holiday side next to a seitan roast. Blend on high until very smooth. Set aside. I love smooshing the sauce into the fluffy potato below, turning what was once dry and bland into something creamy and exciting. Prick the potatoes with a fork 6-8 times and bake on a pan for 1 hour and 15 minutes, or until cooked through. For the vegan butter: Refined coconut oil (make sure it’s refined) or ripe avocado (soft and green) will always do the trick. For the broccoli: If you’re looking for a subtler flavor than broccoli, while keeping the same integrity of the texture of the dish, broccoflower or romanesco are good substitutes. https://www.sara-bell.com/2019/08/broccoli-and-cheddar-twice-baked.html A salty, slightly crisp potato skin is filled with creamy luxurious mashed potatoes mixed with fresh broccoli… In a small bowl, combine reserved cheese and bacon, making about ¼ cup total. We make vegan recipes that defy preconceived notions of plant-based food. Easy and delicious comfort food! To re-warm, you can either baked them from frozen until they warm through, or microwave for 2-4 minutes, until done. MAKE THE FILLING: When the potatoes are ready, carefully slice them in half longways. They’re shockingly easy and fun to make and can even be made ahead and frozen for later! This post is sponsored by our friends at Organicville. If you make this recipe, let me know how it goes! Now that we’ve made twice baked potatoes and realized how easily they come together, these crisp little boats of goodness have started making a more regular appearance on our dinner table. I used Vegan Gourmet, but I also like Daiya. … These twice-baked potatoes are delicious and so easy to make! If you need to substitute an ingredient for this recipe, here are our best tips: Can you sub different potatoes? 2020 July. Russet potatoes are baked and then filled with a creamy ranch-and-broccoli-infused whipped potato filling and re-baked … SERVE/STORE: Serve these twice baked potatoes hot topped with chopped broccoli or herbs, extra vegan ranch, and maybe some vegan bacon bits! I suggest making these Cheesy Broccoli Twice Baked Potatoes on a weekend to prep for meals during a busy week. Put the potato pulp, white beans, nondairy milk, garlic powder, and salt in a blender or food processor and process until smooth. While potatoes cool, heat vegan cheese sauce in a medium saucepan, stirring constantly, until hot. Honestly, it takes a lot for me to like a store-bought vegan salad dressing because I usually make them myself. Your email address will not be published. (The sauce itself also freezes well, so make a double batch and use for Mac and Peas another day!). This is plant-based comfort food at its finest. Note: The salt may not adhere as well, and the skin will not crisp as much. These will store well refrigerated in an air-tight container for up to 5 days. Then reheat at 60% power until warm, then 75% power until hot throughout. I find that once I mix the sauce with the potatoes it got very thick. It’s very light but still has a great creaminess which works wonderfully for the filling of these potatoes. Vegan Twice Baked Potato Tattoo My Broccoli salt, paprika, pepper, mushrooms, spring onions, marjoram, potatoes and 1 more Homemade Baked Potato Chips Life Currents Remove pan from heat. Rehydrate some soy curls in our chickenless bouillon and chili seasoning or just add a can of chili beans and fold them into the potato mix with the broccoli. Am I doing it right? Once cooked, let the potatoes cool for 10-15 minutes. Thank you for shopping our affiliate links, as it helps support our business and keep the yummy recipes coming your way! 🙂 I’m so glad it’s turned into a staple vegan cheese sauce for you. Bake the broccoli and cheese twice-baked potatoes until the broccoli and cheese are crisp and brown all over, about 40 minutes per batch. Chopped or baby spinach could also work well if you want more leafy greens. Hi Alana! I just warm them up and stick them in a thermos. Required fields are marked *. Hi Sheila! I used vegan gourmet cheddar cheese shreds for topping. The only way my mom got me to eat broccoli when I was a kid? Use an immersion blender or electric hand mixer to whip the filling ingredients until the mixture is combined and creamy, stopping to scrape the sides down as needed. This site uses Akismet to reduce spam. I haven’t tried it myself, but let me know if you try it and like it! Place potatoes onto a baking sheet, and bake for 20 minutes until skin starts to get crispy. (Or you can bake 1 hour in your oven at 425° F) Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. To make the potato skin extra brown and crispy, brush with olive oil before baking. Taking 1 teaspoon of salt, sprinkle lightly over both potatoes. Like whole beans mixed in? Let them cool for about 15 minutes until cool enough to handle. Do you have the nutritional info on these? That will be changing! While the potatoes and garlic are roasting, steam the broccoli for 4 to 5 minutes, or until tender but still al dente. Vegan Cheesy Baked Potatoes With Broccoli 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. Let the mixture cook for about 2 minutes. OMG it;s good, but am I doing it right with the water? To freeze, simply wrap the cooled, twice baked potatoes in plastic wrap and place in a freezer bag or container. Taste and adjust the seasoning as needed. 12 Comments, Posted in: Gluten Free, Oil Free Vegan Recipes, Vegan Main Dishes, Your email address will not be published. Enjoy! . The ranch really offsets nicely with the flavor of the chili spices. Then, fold in the chopped broccoli to finish. Place the wrapped potatoes in a large freezer-safe bag or air-tight container and they’re good to go for up to 3 months. In a large bowl, combine potato, broccoli, onions, cheese, bacon, salt and pepper. Your email address will not be published. There’s no dairy in this! Required fields are marked *. Yeah, I couldn’t believe how yummy these turned out for how healthy they are! But to use the sauce on other things I would use less water, yes! Stir fry until the broccoli florets are soft and easily pulled apart. That might be okay, I would probably suggest white beans instead of black. While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. I tried that the first time and it was very liquid I ended up putting more of everything else in – this sauce is so good!! Drown them in ranch. I’m sure it’s just fine with less water as well for the potatoes. Use a spoon to scoop out the filling of each potato, leaving a little filling lining the potato skins. Thank you so much. These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know! If you’ve never made twice-baked potatoes, you will be shocked when you see how easy it is. Can you bake the potatoes without olive oil? Read my full disclosure here, originally published April 12, 2018 — last updated August 22, 2020 Prepare cheese sauce according to recipe. They’re so good for you and so very filling. Then, sprinkle on the salt evenly as well. That stuff is so good! Store leftovers in an air-tight container in the fridge for up to 5 days or the freezer for up to 3 months. Raw cashews are best because they are very neutral in flavor so you really can’t detect a nutty taste in the final dish. Spoon the mixture back into the potato skins, filling quite high. For extra cheesiness, I went ahead and topped these potatoes with some non-dairy cheddar cheese shreds. Make it a meal: You want to make this vegan twice-baked potato a whole meal itself? Here are some of the favorite pairings we tried: If you try these potatoes with any fun wines, let us know in the comments! I don’t put nutritional facts on the blog, so I’m not sure but that sounds about right! You can. These vegan cheesy broccoli twice baked potatoes freeze well and are easy to make. Place broccoli in medium bowl and drizzle with olive oil and sprinkle with salt. I would get them at places like Whole Foods before I ditched dairy, and I loved them. 3) Finely chop 5 cloves of garlic and put them into a mixing bowl. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Use a fork to poke a few holes in the side of the potato. This sounds delicious! I wouldn’t try this with other, non-baking potatoes. While potatoes are baking: Into a medium size skillet, add broccoli and 3 tablespoons water. Once you take out potatoes, place broccoli in oven to roast at 415 for 10-15 minutes while you scoop out potatoes. Bake the potatoes at 400F for 1 hour. Also, you can serve grilled vegetables, such as broccoli or asparagus alongside the potatoes. Divide the filling evenly among the potato shells then top with remaining cheese. Russet potatoes are usually the go-to potato for baking, and there’s a reason for that. Roast on a sheet tray until tender, 50 minutes to 1 hour. As a side dish: These would make the perfect side dish for everything from hearty salads to cozy vegan soups. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. I'm not a big fan of cooked broccoli, so I used fresh parsley as a substitute. Like say a white bean or a black bean? There’s so much to love about this company beyond their fantastic products (but we love those too)! This is plant-based comfort food at its finest. 🙂 And I’m so glad you liked the potatoes! Thank you for the incredibly kind words, Susan! // But I really dig the Organicville® Non-Dairy Ranch. https://chooseveg.com/blog/9-vegan-broccoli-recipes-super-easy This is plant-based comfort food at its finest. The entire dish can be made on a grill as well, provided it has a cover for the proper “baking” technique. You can rate the recipe and leave a comment below or tag us in your foodie photos on Instagram. These Vegan Broccoli Ranch Twice-Baked Potatoes are the perfect dairy-free AND gluten-free side dish for almost any meal, or make a meal out of them alone! The one thing that’s different today though is I’ve come up with much more “adult-y” ways to combine the classic flavors of broccoli and ranch, and these Vegan Broccoli Ranch Potatoes are the epitome of that quest. Their high starch content gives the baked potato a floury and fluffy result perfect for absorbing all the flavors you’ll be adding. Meanwhile, make the cheese sauce:  Cook the squash either by roasting it alongside the potatoes … These Vegan Broccoli Ranch Twice-Baked Potatoes are the perfect dairy-free AND gluten-free side dish for almost any meal, or make a meal out of them alone! In a large non-stick skillet, place the butter, olive oil, chopped onions, garlic, and half a cup of chopped, cooked broccoli florets. If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”. When the potatoes have 10 minutes left, place broccoli florets in medium sauce pan … I’m not vegan but am trying to get to that point, thank you for your blog, you’ve provided a lot to go on! Next time I put a cup of water. I’m more of the mindset of “eating until full” and trying not to worry about the numbers. Spinach Artichoke Twice Baked Potatoes {Paleo, Vegan, Whole30} Spinach Artichoke Twice Baked Potatoes {Paleo, Whole30, Vegan} Spinach Artichoke Twice Baked Potatoes that are so creamy and packed with "cheesy" flavor that you'll never believe they're dairy free, paleo, Whole30 compliant and vegan! But I’m taking it to a whole other level. Enjoy. Calories etc.. Thanks!! We’re BIG fans of Organicville’s Non-Dairy Ranch Dressing for this recipe. Thank you for your reply! Mix into potato … I share vegan recipes that are simple, affordable, family friendly and meat-eater approved! These are a bit lighter by adding some mashed cauliflower to the potatoes! 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