Loaded Organic Baked Potato With Broccoli And Cheese

• 3 organic russet potatoes, rinsed and scrubbed
• 2 tablespoon olive oil
• 3 1/2 teaspoon cornstarch
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 dash of pepper or cayenne
• 1 cup almond or soy milk
• 1 cup grated vegan organic cheddar cheese
• 1/2 teaspoon worcestershire sauce
• 3 tablespoon unsalted organic butter
• 3 cup organic broccoli

1. Preheat oven to 350 degrees. Pierce the potatoes 2 or 3 times on each side with a fork. Brush with olive oil and sprinkle with salt. Bake directly on the oven rack for 1 hour.
2. In a medium saucepan, add the cornstarch, garlic powder, salt, pepper, milk, and Worcestershire sauce. Bring to a boil over medium heat until the sauce begins to thicken. Reduce heat to low. Add the Cheddar cheese and whisk until smooth. When potatoes are done, let them cool for about 5 minutes or until they are cool enough to handle. While the potatoes are cooling, steam about 3 cups of broccoli in 2 tablespoons water. Microwave on high for 4-5 minutes. Cut a slit down the center of the potato and make an "X" in the center.
3. Squish both sides of the potato to open up the skin. Load up your potatoes with plenty of steamed broccoli and hot cheese sauce.