RECIPES

Loaded Baked Potato with California Avocado “Sour Cream”, Broccoli and Cheddar Cheeze

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Total Time:

1h 35min

Cook Time:

1h 5min

Prep Time:

30min

Nutritional Highlights (per serving)

See Full

970
Calories
62 g
Total Fat
90 g
Total Carbs
22 g
Protein
500 mg
Sodium

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).

Ingredients

Serves: 4
    California Avocado Sour Cream:
cup  raw cashews, soaked in hot water for 30 minutes, then drained (see note)
1/3  cup  water
  cloves garlic
Tbsp.  nutritional yeast
Tbsp.  apple cider vinegar
  ripe, Fresh California Avocado, seeded and peeled
  baby spinach leaves
1/4  cup  water, as needed
    Potatoes:
  large russet potatoes
1/4  cup  olive oil or melted vegan butter, divided
1/8  tsp.  salt
1/8  tsp.  black pepper
cups  chopped broccoli florets (bite-sized pieces)
1/4  cup  vegan butter or butter of choice
cup  vegan cheddar cheese
    Garnish:
  ripe, Fresh California Avocado, seeded and peeled
1/8  tsp.  smoked paprika, or to taste
1/2  Tbsp.  chives, or more to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

California Avocado Sour Cream

  1. 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.
  2. 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.

Baked Potatoes

  1. 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.
  2. Season with salt and pepper.
  3. Wrap each potato individually in foil, place on a baking sheet and bake in the oven for 45 minutes.
  4. 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.
  5. 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.
  6. Then use a fork to mash up some of the flesh.
  7. Next, melt a quarter of the butter in each potato, season with salt and pepper.
  8. Stuff each potato with equal amounts of broccoli and cheddar cheese.
  9. 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.

NUTRITION INFORMATION
PER SERVING
Calories 970
Total Fat 62 g
Trans Fat 0 g
Saturated Fat 17 g
Monounsaturated Fat 29 g
Polyunsaturated Fat 6 g
Total Carbs 90 g
Dietary Fiber 18 g
Total Sugar 7 g
Protein 22 g
Cholesterol 0 mg
Sodium 500 mg
Potassium 2712 mg

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%.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Cara Cifelli

Cara Cifelli is a certified health coach, holistic nutritionist and the creator of the food blog Cara\’s Kitchen. Her writing and recipes have been featured on Mind Body Green, Empowered Women\’s Channel, Fit Girls Diary, Online Wellness Community and more. She lives in Los Angeles, California.

Cara is brand advocate for the California Avocado Commission. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.

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