Vegan Twice Baked Potatoes with Ham and Broccoli
These Vegan Twice Baked Potatoes are simple enough to enjoy with your weeknight meals, and fancy enough to impress your guests! You'll absolutely love these delicious potatoes!
Servings: 4
Calories: 239.4kcal
Ingredients
- 2 large russet potatoes
- ¼ cup Cashew Cheese Sauce or your favorite cheese sauce
- ¼ cup unsweetened soy milk
- ¾ cup Vegan Ham diced
- 1 cup finely chopped broccoli
Instructions
- Scrub the potatoes well and prick them several times with a fork.
- Bake them for 60 to 70 minutes at 400° F. They should be fully baked, and a knife or fork should easily pierce them.
- Let the potatoes sit for 20 or until they are cool to the touch.
- Steam the broccoli until it is tender. Then chop it into small pieces.
- Slice each potato in half lengthwise. With a spoon or melon baller, scoop out the potato flesh, leaving approximately ¼ in of potato in the skin. Place the potato flesh in a medium sized mixing bowl.
- Add ¼ cup of the cheese sauce and soy milk to the potatoes, and smash the potatoes with a fork or potato masher until mostly smooth, but with a few small chunks. Then add the diced ham, and chopped broccoli to the bowl and stir to combine.
- Spoon the potato filling back into the potato skins. Be sure to stuff it down. Leave the top of the potato filling a bit rough on top rather than smoothing it out.
- Place the stuffed potatoes on a baking sheet and bake at 400° F for 30 minutes.
Notes
Nutrition calculations are approximate and vary depending on the size of your potatoes and the choice and amount of fillings you use.
If you are sensitive to gluten, leave out the vegan ham and add in a quarter to half teaspoon of liquid smoke.
Nutrition
Calories: 239.4kcal | Carbohydrates: 42.4g | Protein: 12.9g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 347.4mg | Fiber: 5.7g | Sugar: 5.1g | Vitamin A: 840.03IU | Vitamin C: 40.56mg | Calcium: 71.25mg | Iron: 3.62mg