Broccoli Cheeze Stuffed Potatoes

Roasted potatoes are 100% my go-to dish.

No time to cook for dinner? Roast potatoes and serve with some beans and green onions and I call it a meal.

Too busy for lunch? Roasted potatoes.

Too hungover on a Sunday to make breakfast? Roast some potatoes and call them hash browns.

I love them any time of day and they always fill me up without leaving me feeling heavy. For once though, I wanted to do something a little different. And wanted to get some greens in with my beloved taters.

These are so delicious and I suppose you would call them a healthier version of the uber fattening potato skins. The cheese sauce is really spectacular and is a cinch to put together. Feel free to using russet potatoes, I’m just partial to the red variation!

5 large red potatoes

2 broccoli crowns, chopped into florets

2 shallots, sliced

2 cloves garlic, minced

1 tbsp olive oil

Crushed red pepper

All purpose seasoning, sea salt and black pepper to taste


3/4 cup coconut milk

1/3 cup nutritional yeast

1 tbsp brown rice flour

1 tbsp Dijon mustard

1 tbsp olive oil

Pinch of garlic powder and cayenne pepper

  • Preheat oven to 350 degrees
  • Pierce each potato with a fork and place on a baking sheet
  • Bake at 350 degrees for about an hour and a half
  • For the cheese sauce, cook olive oil in a small saucepan over medium heat for one minute
  • Add milk, flour and nutritional yeast and whisk together well
  • Reduce heat to low-medium and continue whisking until the sauce thickens and then remove from heat
  • In a frying pan, cook the crushed red pepper in olive oil over medium heat for one minute
  • Add shallots and cook 8-10 minutes or they turn slightly brown
  • Add broccoli, all purpose seasoning, sea salt and black pepper and cook for 5 more minutes stirring frequently
  • Add garlic and cook for 2 more minutes
  • Stuff broccoli/shallots into potatoes and top with cheese sauce





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