Dairy-Free Cheesy Stuffed Potatoes
Elevate your comfort food game with these Dairy-Free Cheesy Stuffed Potatoes, a deliciously creamy and satisfying spin on the classic baked potato. Perfect for vegans and those avoiding dairy, this recipe swaps traditional cheese for nutritional yeast, delivering a rich "cheesy" flavor without compromise. Packed with wholesome goodness, the fluffy potato filling is blended with dairy-free butter, almond milk, and savory seasonings, then studded with vibrant steamed broccoli and sautéed red bell peppers for added texture and color. Finished off with a sprinkle of fresh chives, these stuffed potatoes make a hearty side dish or a standalone meal, ideal for weeknight dinners or special occasions. Ready in just over an hour, these golden beauties are sure to become a new favorite in your plant-based recipe repertoire. Keywords: dairy-free recipes, cheesy stuffed potatoes, vegan comfort food, baked potatoes with vegetables, plant-based dinner ideas.
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Recipe Information
Ingredients
- 4 units large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons dairy-free butter
- 0.5 cup unsweetened almond milk
- 0.25 cup nutritional yeast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons chives, chopped
- 1 cup broccoli florets, chopped
- 0.5 cup red bell pepper, diced
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pat them dry with a towel.
Rub the potatoes with olive oil and sprinkle with salt. Pierce each potato several times with a fork.
Place the potatoes directly on the oven rack and bake for about 60 minutes or until they are tender when pierced with a fork.
While the potatoes bake, prepare your stuffing ingredients. Steam the broccoli florets until tender, about 5 minutes, and set aside.
In a small frying pan over medium heat, sauté the diced red bell pepper with a tablespoon of olive oil until soft, about 5 minutes. Set aside.
Once the potatoes are cooked, remove them from the oven and let them cool slightly until you can handle them safely.
Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato, leaving a shell about 1/4-inch thick, and place the scooped potato into a large bowl.
Add the dairy-free butter, almond milk, nutritional yeast, garlic powder, onion powder, salt, and black pepper to the bowl with the scooped potato. Mash until smooth and creamy.
Fold in the steamed broccoli and sautéed bell pepper into the mashed mixture. Fill each potato shell with the mashed potato mixture.
Return the stuffed potatoes to the oven on a baking sheet and bake for an additional 15 minutes until heated through and lightly golden on top.
Garnish with chopped chives before serving.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 9.6 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 351 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4324 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
