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