Loaded Baked Potato with Cashew Cheese Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 728
- Total Fat
- 32
- Saturated Fat
- 7
- Carbohydrates
- 91
- Dietary Fiber
- 12
- Sugar
- 7
- Protein
- 31
- Cholesterol
- 19
- Sodium
- 1285
- Total: 1 hr 10 min
- Active: 20 min
Ingredients
Loaded Bake Potatoes:
4 large russet potatoes, scrubbed and dried
4 cups broccoli florets (about 1-inch florets; 8 ounces)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 slices bacon
2 tablespoons chopped fresh chives
Cashew Cheese Sauce:
1 cup raw cashews
1 small carrot, peeled and cut into 2-inch chunks
1 clove garlic, crushed
Kosher salt
1/3 cup nutritional yeast
2 tablespoons lemon juice
Directions
- For the loaded baked potatoes: Preheat the oven to 425 degrees F.
- Using the tip of a knife or a fork, poke each potato 2 to 3 times. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.
- For the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.
- Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.
- After the potatoes have been cooking for about 35 minutes, prepare the broccoli. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Roast until tender and starting to brown, about 20 minutes, then set aside.
- Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Remove the bacon to paper towels to drain. Roughly chop the bacon into small pieces or julienne and set aside.
- Cut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Fluff the insides of the potatoes with a fork, if you like. Drizzle some of the cashew cheese sauce into each potato. Top each potato with broccoli, more cashew cheese sauce, bacon and chives.