Broccoli (Vegan) Cheddar Potato Skins

• Preheat the oven to 450F.
  1. Prep the onion, garlic, and broccoli and set aside.
  2. Prep the chives and set aside.
  3. Arrange the whole potatoes on a baking sheet.
  4. Bake until cooked, ~40 minutes.
  5. Remove from the oven and let the potatoes cool. (I waited about 10 minutes).
• Cut each potato in half, lengthwise.
  1. Scoop out the potatoes leaving about 1/4-1/2 inch around the sides depending on the size of your potatoes. (Tip: Save the potato guts for use in a different recipe!)
  2. Salt the tops of the potatoes.
• Place the potatoes back on the baking sheet, face down.
  1. Lightly brush the skins with extra virgin olive oil or lightly spray them with Pam.
  2. Bake an additional 15 minutes.
• While the potatoes are baking, steam the broccoli florets until fork tender (~5 minutes).
• Heat extra virgin olive oil in a sauté pan over medium heat.
  1. Add the diced onion and cook about 5 minutes.
  2. Add the minced garlic and cook another minute.
  3. Finally, add the steamed broccoli florets and cook another 5 minutes.
• In a medium mixing bowl, combine the sautéd veggies with more salt and pepper. Slowly add in the Daiya Cheddar Style Shreds, reserving some for garnish, so they melt.
• Remove the potato skins from the oven.
  1. Fill each with the veggie mixture.
  2. Sprinkle the remaining Daiya Cheddar Style Shreds on top of each potato skin.
• Place the potato skins back in the over for about 5 minutes, or until the cheese is melted.
• Remove from the oven and top with the minced chives, vegan bacon bits, and vegan sour cream.
• Enjoy!

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