An elevated twist to a comforting classic, this loaded baked potato is a satisfying meal that you can make vegan or not, your choice! Enjoy and get the nutrition benefits of an excellent source of calcium (36% DV) and vitamin E (20% DV).
Loaded Baked Potato with California Avocado “Sour Cream”, Broccoli and Cheddar Cheeze
Total Time: 1 h 35 min
Prep Time: |
Vitamin A 119 mcg; Vitamin C 102 mg; Calcium 122 mg; Iron 7 mg; Vitamin D 0 mcg; Folate 238 mcg; Omega 3 Fatty Acid 0.4 g.
% Daily Value*: Vitamin A 15%; Vitamin C 110%; Calcium 10%; Iron 40%; Vitamin D 0%.
IngredientsCalifornia Avocado Sour Cream: 1 cup raw cashews, soaked in hot water for 30 minutes, then drained (see note) 1/3 cup water 2 cloves garlic 1 Tbsp. nutritional yeast 1 Tbsp. apple cider vinegar 1 ripe, Fresh California Avocado, seeded and peeled 7 baby spinach leaves 1/4 cup water, as needed Potatoes: 4 large russet potatoes 1/4 cup olive oil or melted vegan butter, divided 1/8 tsp. salt 1/8 tsp. black pepper 4 cups chopped broccoli florets (bite-sized pieces) 1/4 cup vegan butter or butter of choice 1 cup vegan cheddar cheese Garnish: 1 ripe, Fresh California Avocado, seeded and peeled 1/8 tsp. smoked paprika, or to taste 1/2 Tbsp. chives, or more to taste
California Avocado Sour Cream
- Add the soaked and drained cashews, fresh water, lemon juice, garlic, nutritional yeast, apple cider vinegar, California avocado, and spinach to a high-speed blender.
- Start on low and increase the speed to high and blend until smooth, stopping to scrap down the sides of the blender. If needed, add an additional Tbsp. of water at a time until the desired consistency is reached. You want it thick, yet slightly pourable. Set aside.
- Using a fork, poke a few holes in various places on each potato. Use half of the olive oil and rub it on the outside of the potatoes.
- Season with salt and pepper.
- Wrap each potato individually in foil, place on a baking sheet and bake in the oven for 45 minutes.
- Then pull out the tray add the broccoli florets to one side, toss with the remaining olive oil, season with salt and pepper, toss well and then put back in the oven and bake for another 7-10 minutes.
- Once the potatoes and broccoli are nearly done, remove from the oven and carefully unwrap the potatoes, being careful not to burn yourself. Slice each potato lengthwise but do not cut all the way in half.
- Then use a fork to mash up some of the flesh.
- Next, melt a quarter of the butter in each potato, season with salt and pepper.
- Stuff each potato with equal amounts of broccoli and cheddar cheese.
- Place back in the oven for 5-7 minutes to melt the cheese or put it under the broiler if you prefer. Top each potato with 1/4-1/3 cup California Avocado sour cream, chives, paprika, and sliced California Avocado.
Note: If you do not have a high-speed blender, soak your cashews for an hour or up to overnight to protect your blender.
Serving Suggestion: Top with fresh ground pepper.
Beverage Pairing: Pour a light lager beer into a frozen glass, or an ice-cold glass of water for a refreshing pairing.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados