Loaded Organic Baked Potato With Broccoli And Cheese
Loaded Organic Baked Potato With Broccoli And Cheese
This dish is a different take on the traditional baked potato. These savory toppings go great with the baked potato.
Servings
3
Ingredients
- 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
Directions
- 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.
- 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.
- Squish both sides of the potato to open up the skin. Load up your potatoes with plenty of steamed broccoli and hot cheese sauce.