Ingredients
4 large russet potatoes
1 cup broccoli florets (finely chopped)
½ cup carrots (finely diced)
½ cup bell peppers (diced (use a mix of colors))
¼ cup green onions (chopped)
½ cup vegan sour cream
½ cup plant based milk (almond, soy, or oat)
1 cup shredded vegan cheese
2 tablespoons vegan butter
Salt and pepper (to taste)
Optional: paprika or garlic powder for extra flavor
Directions
Step 1
For the Pre-Bake the Potatoes:
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Thoroughly wash the potatoes and prick them several times with a fork.
Step 3
Bake for about 60 minutes or until they are tender all the way through.
Step 4
For the Prepare the Veggies:
Step 1
While potatoes are baking, finely chop the broccoli, carrots, bell peppers, and green onions.
Step 2
For the Create the Filling:
Step 1
Once the potatoes are cool enough to handle, slice them in half lengthwise.
Step 2
Scoop out the insides, leaving a thin layer of potato on the skin.
Step 3
In a bowl, mash the scooped potato with vegan butter, vegan sour cream, and plant-based milk. Stir in the raw broccoli, carrots, bell peppers, green onions, half of the vegan cheese, and season with salt, pepper, and optional spices.
Step 4
For the Stuff and Bake Again:
Step 1
Spoon the mixture back into the potato skins.
Step 2
Sprinkle with the remaining vegan cheese.
Step 3
Bake for another 15-20 minutes or until the tops are golden and the cheese is bubbly.
Step 4
For the Serve and Enjoy:
Step 1
Let them cool for a few minutes, then serve warm.
