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Twice Baked Broccoli and Kale Potatoes with Cashew Avocado Cream {Vegan} http://wp.me/p4qC4h-3ns

Twice Baked Broccoli and Kale Potatoes

Erica
Twice baked potatoes stuffed with a healthy broccoli and kale potato filling and topped with the creamy best Cashew Avocado Cream ever.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 50 mins
Course Main Course, Side Dish
Cuisine dairy-free, gluten-free, healthy recipe, twice baked potatoes, vegan, vegetarian
Servings 4

Ingredients
  

For the Potatoes

  • 4 russet potatoes scrubbed and washed
  • 1 tsp extra virgin olive oil plus additional for coating the potatoes
  • 1 cup finely chopped kale
  • 1 cup finely chopped broccoli
  • 1 clove garlic minced
  • 1 Tbs vegan butter such as Earth Balance soy-free
  • 1/2 cup unsweetened almond milk
  • kosher salt
  • fresh cracked pepper

For the Cashew Avocado Cream

  • 8 oz raw unsalted cashews (they have to be raw, not roasted, for this trick to work)
  • 2 cups water divided
  • 3 tsp fresh lemon juice + the juice of a whole lemon divided
  • kosher salt
  • 1 ripe avocado
  • 1/4 cup Italian flat-leaf parsley plus additional for garnish

Instructions
 

  • Heat oven to 450F.
  • Rub the potatoes with a teensy bit olive oil (a couple drops oil on each). Bake at 425F for an hour or until cooked through (to check for doneness, I use a potholder and give a little squeeze. If it gives, it's done). Remove from the oven and set aside. While potatoes are cooking, proceed to the next 2 steps.
  • Make the cashew cream base (don't add the avocado yet!): put the cashews to soak for at least 30 minutes in 1 cup water. Discard that water and transfer the soaked cashews to a food processor. Add the remaining 1 cup water, the 3 teaspoons lemon juice, and a pinch of salt. Process until very smooth and creamy. Put in the refrigerator to chill until ready to proceed.
  • Heat a large nonstick skillet on high heat with 2 teaspoons olive oil. Add the kale, broccoli, and a pinch of salt, and saute until softened. Add the garlic and saute a minute more to cook the garlic. Set aside.
  • Put oven to 350F.
  • Once cool enough to handle, slice each potato in half. Gently scoop out the flesh into a mixing bowl, leaving a 1/4-in thick shell. Set the potato skins on a bake sheet. To the bowl, add the kale-broccoli mixture, vegan butter, almond milk, pinch of pepper, and a generous couple pinches of salt. Make mashed potatoes, then taste for seasoning (adding more salt if necessary).
  • Spoon the potato filling into the potato skins. Bake at 350F for 20 minutes or until heated through.
  • While the skins are cooking, finish the Cashew Avocado Cream: divide the cashew cream base into 2 (~3/4 cup each) portions and set one aside for another use (like a delicious pasta sauce!). Add the following to a food processor: the reserved half of the cashew cream base, avocado, juice of a whole lemon, good pinch salt, and parsley. Process until smooth. Taste for seasoning and acidity - if this tastes bland, more lemon juice will do the trick.
  • Serve the twice baked potatoes topped with Cashew Avocado Cream. Garnish with chopped parsley and fresh cracked pepper. Yields: 4 servings.

Notes

One glorious thing I discovered with the Cashew Avocado Cream is that it did not turn brown like avocado things typically do. I had these taters with the cream for the next 2 days for lunch and they were just as tasty.