Twice-Baked Smoky, Cheezy Stuffed Potatoes

Twice Baked Stuffed Potatoes – Healthy, Plant-Based, Gluten-Free, Oil-Free, Dairy-Free, Vegan Comfort Food Recipe with Broccoli Tomato

Medium |  Servings: 4  |  Ready In: 75 minutes |  Yield: 4 Potato Halves

Twice-baked stuffed potatoes make satisfying, comfort food dinner.  This healthy, oil-free recipe uses broccoli, onion, and some smoked paprika for the filling, but you can add your own favorite ingredients like spinach, peas, or sautéed bell pepper.  Make a big batch on the weekend or adjust for a vegan dinner-for-one.


  • 2 medium Russet Potatoes (for stuffing)
  • 1 medium onion
  • 3 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 cup frozen broccoli florets
  • 1/2 cup nutritional yeast
  • 2 Roma tomatoes
  • ½ cup almond milk, unsweetened plain

How it’s Done:

To First-Bake the potatoes: Preheat your oven to 350.  Scrub the potatoes.  Place the potatoes in the oven and bake at 350 for 1 hour, or until tender.  Potatoes are ready when you can easily insert and remove a paring knife.  Remove from the oven and let cool.

To make the Smoky Cheezy Stuffing: While the potatoes are baking, make the stuffing.  Peel and dice the onion and mince the garlic.  Place the onion  , sweat the onions and garlic with 1/2 cup water, smoked paprika, and pepper. Cut the broccoli into bite-sized florets.  Seed and dice tomatoes
When the onions are translucent and aromatic, they are done sweating. Turn off the heat, add the broccoli florets, and cover. Broccoli will steam slightly. Just let broccoli steam until bright green. Remove the lid

To Stuff and Finish the Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise, along the “equator”.  Use a large spoon to scoop the flesh out of the skins, scooping it into the pan with the onion-broccoli mixture.  Place the skins into individual foil sheets or on a baking sheet pan.  Add the nutritional yeast, almond milk, and some salt and pepper to the onion-broccoli-potato mix. Combine everything together.  Stir in the cooked onion mix and chives. Taste to adjust seasoning
Scoop filling into each of the potato skins.  Top with diced tomatoes.

Place the potatoes bake in the 350 oven.  Bake 5-7 minutes, just until hot.  Dig in!

Chef Katie’s Tips

Veggie Variations:  Use any of your favorite frozen vegetables for the stuffing.  Instead of broccoli florets you can use frozen spinach, bell peppers, or even a mix like “California Blend”.

More Vegan Protein:  To add extra protein to these potatoes, use frozen peas, shelled edamame, or canned lentils in place of the broccoli.

Smoked Paprika Secret Weapon:  Smoked paprika replaces the bacon traditionally used for this recipe.  I call it my “Secret Weapon” in the vegan arsenal — it’s sweet, smoky flavor works like a charm to replace the same flavors found in bacon.


Nutrition Facts

Serving size: 1/4 of a recipe (11.2 ounces, 1 potato half)

Calories 269.08
Calories From Fat (3%) 8.54
% Daily Value

  • Total Fat 1.68g 3%
  • Saturated Fat 0.1g <1%
  • Cholesterol 0mg 0%
  • Sodium 41.95mg 2%
  • Potassium 1117.23mg 32%
  • Total Carbohydrates 46.96g 16%
  • Fiber 9.21g 37%
  • Sugar 5.81g
  • Protein 15.98g 32%

Shopping and Gear List

  • CHIQUILIN Smoked Paprika, 75 GR
  • Bragg Premium Nutritional Yeast Seasoning 4.5 Ounce
  • Simply Organic Italian Seasoning Certified Organic, 0.95-Ounce Container


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