*Courtesy of Wendy Solganik
- 6 medium russet potatoes
- 1 15 ounce can chick peas, rinsed and drained (1 1/2 cups cooked chickpeas)
- 2 Tbsp + 1 tsp nutritional yeast
- 1 1/2 Tbsp tahini
- 1 1/2 Tbsp white wine vinegar
- 1 Tbsp + 1 tsp light miso paste
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard
- 1/2 tsp salt (optional)
- 1/2 cup alternative milk, (like unsweetened almond milk)
- 3 packed cups of steamed and chopped broccoli
- Preheat oven to 350 degrees and position rack in middle. Wash potatoes thoroughly with cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place potatoes directly on rack in middle of oven. (Optional: place a baking sheet on the lower rack to catch any drippings.)
- Bake 1 hour and 15 minutes or until skin feels crisp but flesh beneath feels soft. Carefully remove from oven and set aside to cool.
- NOTE: If you're cooking less than 6 potatoes, you might need to decrease the cooking time by up to 15 minutes.
- Prepare the Cheezy Sauce by placing chick peas, nutritional yeast, tahini, vinegar, miso, onion powder, paprika, turmeric, garlic powder, dry mustard, salt (optional) and alternative milk into the bowl of a food processor fitted with the "s" blade. Process until mixture is smooth, scraping down sides as necessary.
- Increase the oven temperature to 400 degrees.
- Prepare a baking tray by lining it with parchment paper.
- When the potatoes are cool, slice each one in half lengthwise. Scoop out the flesh of each half and place it into a large bowl. Reserve the potato skins.
- When all of the flesh is in the bowl, place the cheezy sauce into the bowl and mash with a potato masher until well incorporated.
- Place 2 cups of the steamed and chopped broccoli into the bowl and stir well.
- Using a soup spoon, scoop the potato/broccoli mixture back into the potato skins. Tamp mixture down into the skin (you can use your fingers during the process) and fill until the mixture is piled high into the potato skin. Place on prepared baking tray and repeat until all skins are stuffed.
- Top off each potato half with some of the remaining cup of chopped broccoli. Smush the broccoli into the potato mixture.
- Bake for 20 minutes.
- Turn heat on oven to broil. Let potatoes and broccoli crisp for a few minutes under the broiler, watching that the potatoes do not get too burned.