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Broccoli and 'Cheese' Stuffed Baked Potatoes with Peas and Onions

Active Time: 45 minutes / Cook Time: 50-60 minutes / Total Time: 60-65 minutes

Serves 2 with leftovers for lunch

Broccoli and Cheddar Stuffed Baked Potatoes.JPG

Ingredients:

  • 1 tablespoon ghee, melted and divided
  • 4 russet potatoes, about 6 oz. each
  • 1 lb. broccoli florets, cut into bite-sized pieces
  • pinch each fine sea salt and ground black pepper
  • Cheese Sauce:
    • 1 cup raw cashews, soaked overnight, drained and rinsed
    • 1/2 cup nutritional yeast
    • 1 tablespoon apple cider vinegar
    • 2 cloves garlic, roughly chopped
    • 1/2 teaspoon sea salt
    • 1 small red bell pepper, diced
    • Pinch red pepper flakes (optional)
  • Peas:
    • 2 tablespoons ghee
    • ½ small onion, peeled and sliced into ¼” half-moons
    • 1 lb. frozen sweet peas
    • ¼ teaspoon fine sea salt

Directions:

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Scrub the potatoes well and prick all over with a fork. Rub 1 ½ teaspoons melted ghee all over skin of potatoes and place them a few inches apart on the baking sheet. Bake 45-60 minutes, flipping them over every 20 minutes and checking for doneness by piercing with a fork.
  2. In a medium bowl, toss broccoli florets with remaining melted ghee and a pinch each of salt and pepper. When potatoes have 25 minutes to go, add broccoli to sheet pan and roast until florets are browning and tender, stirring when you check on the potatoes.
  3. While the vegetables roast, make the vegan cheese sauce. Add red bell pepper pieces to the bottom of your food processor. Top with cashews, nutritional yeast, vinegar, garlic, sea salt, and pepper flakes, if using. Process until creamy, adding a little bit of water if needed to facilitate blending. Transfer cheese sauce to a bowl.
  4. Melt remaining 2 tablespoons ghee over medium heat in a sauté pan, and add the onion. Cook, stirring occasionally, until onions are soft, about 7-8 minutes. Add peas and ¼ teaspoon salt and cook, stirring constantly, until peas are cooked through, about 5 minutes. Add a splash of water if the peas have trouble moving around the pan. Cover to keep warm. 
  5. Split the baked potatoes in half (careful, that steam will be hot!) and fill each with ¼ of the broccoli. Spoon over 1/4 (or less, according to your preference) of cheese sauce per potato, and serve one potato per person with ¼ of the peas and onions. Pack the remaining potatoes and peas in airtight containers for lunch tomorrow.