Dairy-Free Cheesy Stuffed Potatoes

Indulge in the ultimate comfort food with these Dairy-Free Cheesy Stuffed Potatoes—perfect for plant-based eaters and anyone looking for a healthier spin on a classic favorite. Featuring fluffy russet potatoes loaded with a creamy, "cheesy" filling made from dairy-free butter, almond milk, and nutritional yeast, these stuffed spuds are both rich in flavor and completely free of dairy. The addition of vibrant steamed broccoli and sautéed red bell peppers not only provides a burst of color but also adds wholesome texture and nutrients. Topped with fresh chives and baked to golden perfection, this recipe is an easy-to-make, allergy-friendly delight that’s sure to impress. Ideal as a hearty main course or a show-stopping side dish, these potatoes are a must-try for dinner parties, weeknight meals, or any time you're craving a crowd-pleasing, plant-based dish!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 units large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons dairy-free butter
• 0.5 cup unsweetened almond milk
• 0.25 cup nutritional yeast
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 2 tablespoons chives, chopped
• 1 cup broccoli florets, chopped
• 0.5 cup red bell pepper, diced

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and scrub the potatoes thoroughly. Pat them dry with a towel.

Step 3

Rub the potatoes with olive oil and sprinkle with salt. Pierce each potato several times with a fork.

Step 4

Place the potatoes directly on the oven rack and bake for about 60 minutes or until they are tender when pierced with a fork.

Step 5

While the potatoes bake, prepare your stuffing ingredients. Steam the broccoli florets until tender, about 5 minutes, and set aside.

Step 6

In a small frying pan over medium heat, sauté the diced red bell pepper with a tablespoon of olive oil until soft, about 5 minutes. Set aside.

Step 7

Once the potatoes are cooked, remove them from the oven and let them cool slightly until you can handle them safely.

Step 8

Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato, leaving a shell about 1/4-inch thick, and place the scooped potato into a large bowl.

Step 9

Add the dairy-free butter, almond milk, nutritional yeast, garlic powder, onion powder, salt, and black pepper to the bowl with the scooped potato. Mash until smooth and creamy.

Step 10

Fold in the steamed broccoli and sautéed bell pepper into the mashed mixture. Fill each potato shell with the mashed potato mixture.

Step 11

Return the stuffed potatoes to the oven on a baking sheet and bake for an additional 15 minutes until heated through and lightly golden on top.

Step 12

Garnish with chopped chives before serving.

Nutrition Facts

Serving size	(1229.9g)

Amount per serving	% Daily Value*
Calories	1343.9

Total Fat 66.0g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 2810.1mg	0%
Total Carbohydrate 164.7g	0%
Dietary Fiber 24.1g	0%
Total Sugars 9.6g
Protein 25.3g	0%

Vitamin D 43.9IU	0%
Calcium 351.2mg	0%
Iron 9.1mg	0%
Potassium 4323.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 7.5%

Carbs: 48.7%