We’re back with some twice baked potato action!

And by we I mean me, of course.

But this could turn into a we situation if you whip them up too!

Broccoli + cheddar is a classic combo, and why not add some bacon?

Facon bacon in this scenario.

Now this recipe isn’t super duper healthy, but there are healthy components.

Russet potato, crispy roasted broccoli, and nutritional yeast got your back.

Soy milk and our tempeh bacon add a nice hit of protein.

And then we have melty buttah, cream cheeze, and shredded chedda to amp up the cozy, comfort food factor.

Add a couple dashes of cayenne pepper for a lil kick then you’re set!

P.S. Please use your favorite brands if you have them. I love the flavor that Lightlife Smoky Tempeh Strips adds, but if you want something crispier use their Smart Bacon and crisp it up in a skillet before adding to your potato filling. I grabbed a bag of Daiya Cutting Board Cheddar Style Shreds but there might be tastier options out there. Experiment! Or look up product reviews…

P.P.S. The amount of milk you add will depend on your potato size and your texture preference. Want creamier potato? Add more warm milk!

P.P.P.S. If you don’t want to roast your broccoli, steam it. No biggie. Just be sure to blot any excess moisture off with a paper towel.

P.P.P.P.S. This recipe makes wonderful leftovers. You could even stuff your potatoes in advance then do the second baking session when you’re actually ready to eat. Meal preppers rejoice!

P.P.P.P.P.S. Feel free to sprinkle thinly sliced chives or scallions on top before serving for an extra pop of color and flavor.

P.P.P.P.P.P.S. Last P I promise… These photos are from my first round of recipe testing when I used sliced cheddar slices instead of the shreds. It was too dark by the time I shot the second round of testing so the photos didn’t turn out very well. That’s what happens in the PNW fall/winter months—we’re talking darkness at 4pm ha. Pretend there’s “bacon” in there too. Sigh.

Vegan Broccoli Cheddar Twice Baked Potato with Tempeh Bacon

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Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 1

Ingredients

  

• 1 medium-large russet potato
• 1 1/2 cups small broccoli florets
• Extra virgin olive oil, enough for lightly coating potato and broccoli
• 2 tablespoons creamy unflavored unsweetened nondairy milk (I used Silk Soy)
• 1 tablespoon vegan butter (I used Miyokos)
• 1 tablespoon vegan cream cheese (I used Kite Hill)
• 1 teaspoon nutritional yeast
• 2 dashes cayenne pepper (or to taste)
• Freshly cracked black pepper, to taste
• Pink sea salt, to taste
• 1/3 cup roughly chopped smoky tempeh bacon (I used 2 strips of Lightlife)
• 1/2 cup vegan cheddar shreds (I used Daiya), divided

Instructions

 

• Heat oven to 425. Line a rimmed large metal baking sheet with parchment paper.
• Pierce the potato a few times with a fork. Lightly coat the potato in oil, then place on one end of the baking sheet.
• Toss the broccoli lightly in oil on the other end of the baking sheet, spreading into a single layer.
• Roast for 9 minutes, flip the broccoli, then roast for another 9 minutes, or until cooked to your liking.
• Remove the broccoli from the oven, then shift the potato to the center of the baking sheet.
• Cook the potato for another 35 minutes or until tender. Remove from the oven, then carefully slice in half lengthwise.
• While the potato cools put the milk, butter and cream cheese in a microwave safe medium-sized bowl. Heat for 20 seconds or until warm.
• Carefully scoop the warm potato flesh out of the skins and run it through a potato ricer into the hot milk mixture. If you don't have a ricer, scoop the potato directly into the milk.
• Add the nutritional yeast, cayenne, black pepper, and salt. Gently mix until just creamy, adding more warm milk if necessary. Roughly chop the roasted broccoli, then fold the broccoli in followed by the tempeh bacon and 1/4 cup cheese. Taste and adjust seasonings if you'd like.
• Scoop the potato mixture into the shells, then top with the remaining 1/4 cup cheese.
• Place the stuffed potatoes onto the same parchment lined baking sheet, then bake for 35 minutes at 375, or until hot and melty.