30-Minute Broccoli Cheddar Stuffed Potatoes

Ingredients

• 6 large potatoes Russet Potatoes (prick each with a fork)
• 2 medium potatoes Potatoes (diced for filling)
• 2 carrots Carrots (peeled and diced)
• 1/4 cup Raw Cashews (adds creaminess to the filling)
• 2 cups Vegetable Broth (low‑sodium preferred)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 8 oz Mushrooms (sliced)
• 2 cups Broccoli Florets (cut into bite‑size pieces)
• 1 tsp Salt (or to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1 cup Almond Milk (unsweetened)
• 1/4 cup Nutritional Yeast (gives cheesy flavor)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 chipotle pepper Chipotle Pepper in Adobo (plus 1 tsp adobo sauce)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Prep Vegetables & Potatoes

   Dice 2 medium potatoes and 2 carrots into bite‑size pieces. Roughly chop the broccoli, slice the mushrooms, mince the garlic, and dice the onion. Prick the 6 large russet potatoes all over with a fork.

   Time: PT15M

2. Steam Whole Potatoes

   Place the pricked russet potatoes in a steamer basket inside a large pot with about 1‑2 inches of water. Cover, bring to a boil, then reduce to a simmer and steam for 20 minutes, then continue for another 10 minutes until tender when pierced with a knife.

   Time: PT30M

3. Cook Diced Potatoes, Carrots & Cashews

   In the same pot (or a separate large pot), bring water to a rolling boil. Add the diced potatoes, carrots, and raw cashews. Boil for about 8‑10 minutes until the vegetables are just tender. Drain and set aside.

   Time: PT10M

4. Sauté Filling Vegetables

   Heat a medium pan over medium heat. Add 1‑2 tbsp vegetable broth, then sauté the diced onion and minced garlic until translucent (2‑3 minutes). Add the sliced mushrooms and continue cooking, adding broth as needed, until mushrooms release their moisture and start to brown (4‑5 minutes). Finally, add the broccoli florets, season with salt and pepper, and cook until bright green and just tender (3‑4 minutes).

   Time: PT10M

5. Blend Cheesy Sauce

   In a high‑speed blender combine 1 cup unsweetened almond milk, 1/4 cup nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 chipotle pepper with 1 tsp adobo sauce, 1 tbsp fresh lemon juice, and a pinch of salt. Blend on high until smooth and creamy.

   Time: PT3M

6. Assemble & Garnish

   Slice each steamed russet potato lengthwise, gently fluff the interior with a fork, and fold the top back over. Fill each potato generously with the sautéed broccoli‑mushroom mixture (and the boiled diced potatoes, carrots, cashews if desired). Drizzle the cheesy sauce over the top and sprinkle with sliced green onions.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

45 g

Fat

8 g

Fiber

7 g

Ingredient Substitutions

• Instead of Russet Potatoes: Sweet potatoes (will change flavor), Yukon Gold potatoes
• Instead of Potatoes: Additional russet potatoes
• Instead of Carrots: Parsnips, Butternut squash (small dice)
• Instead of Raw Cashews: Almonds, Sunflower seeds
• Instead of Vegetable Broth: Water with a pinch of salt, Mushroom broth
• Instead of Onion: Shallot, Leek
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Mushrooms: Portobello strips, Eggplant cubes
• Instead of Broccoli Florets: Cauliflower florets, Green beans
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Almond Milk: Soy milk, Oat milk
• Instead of Nutritional Yeast: Vegan cheese powder
• Instead of Garlic Powder: Fresh garlic (increase amount)
• Instead of Onion Powder: Additional fresh onion
• Instead of Chipotle Pepper in Adobo: Smoked paprika (1 tsp), Cayenne pepper (pinch)
• Instead of Lemon Juice: Apple cider vinegar (1 tsp)
• Instead of Green Onions: Chives

Equipment Needed

• Large Pot
• Steamer Basket
• Medium Pan
• Cutting Board
• Chef's Knife
• High‑Speed Blender
• Spatula
• Ladle (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Prick the whole potatoes before steaming to avoid bursting.
• Blend the cheese sauce until completely smooth; lumps will affect texture.
• Stuff the potatoes while they are still hot so they absorb the sauce.

Chef Tips from the Video

• For extra fluffiness, mash the interior of each potato lightly before adding the filling.
• A dash of smoked paprika in the sauce adds depth without extra heat.
• If you like extra crunch, toast the cashews lightly before adding them to the boiled vegetables.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until hot.

Freezer: Not recommended; potatoes may become grainy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Steam the potatoes a day ahead and keep them wrapped in foil; reheat before stuffing.
• Prepare the cheese sauce and store in the refrigerator; warm gently before using.

Frequently Asked Questions