Joy Makes Veggie Twice Baked Potatoes
- Potatoes! (In the recipe, we use large russet potatoes and Yukon Golds but you could also make bite sized ones with small potatoes!)
- Olive oil, coconut oil, Earth Balance
- Sea salt
- Almond Milk
- Black pepper
- Cooked broccoli chopped
- Green onion chopped, shallots, red pepper, veggie bacon bits, faux cheese or sour cream…whatever you love! (Optional)
Preheat oven to 400 degrees. Cover baking sheet with parchment paper. Set aside.
Wash the potatoes; pat them dry with paper towel.
Place potatoes onto baking sheet. Bake until softened, should be able to pierce easily with a fork. Remove from oven and allow the potatoes to cool.
Once cooled, using a paring knife cut the top off the potatoes and scoop out the potato, leaving the skin and a thin layer of potato for support. Place the scooped out potato into a mixing bowl. Place the potato skins back onto the baking sheet.
Once all potatoes have been scooped, mash up the potato in the bowl using either a masher or a fork.
Pour in the almond milk and continue mashing. Should become creamier and softer. Use more if needed to reach desired consistency.
Add in the broccoli, garlic, green onion and any other add ins you want to use. Stir to combine. Add in the black pepper and garlic salt to taste. Stir to combine.
Spoon the potato mixture back into the potato skins. Add extra on top so the filling comes out of the top of the potato.
Place baking tray back in oven and cook for an additional 10 minutes until the top of the potatoes are slightly crispy
Serve immediately and enjoy! Along with Caesar Salad, this is another dish that we ALWAYS have on Christmas Eve. Potatoes and broccoli have so many health benefits that I always feel good about this dish. Keep in mind, however, that as you add the faux cheese, faux sour cream and Earth Balance, you are adding fat calories…. still better for you than the dairy alternatives but fat, nonetheless.