Broccoli Cheese Baked Potatoes with Tempeh Bacon Bits
Made with a vegan cheese sauce, these baked potatoes are the perfect healthy comfort food! (gluten-free)
Preheat the oven to 425°F. Wash your potatoes then use a knife to poke them a few times. Wrap in foil or place directly on the oven rack and bake for about 1 hour, or until soft when squeezed with an oven mitt.
Meanwhile, prepare the tempeh bacon bits in a large skillet as directed in the linked recipe.
Remove the potatoes from the oven and set aside. Keeping the oven at 425°F, arrange the broccoli florets on a greased baking sheet (or lined with parchment paper). Lightly coat or spray with high heat oil. Bake for 10-15 minutes, until crispy and golden on the edges.
In a medium saucepan, warm the cheese sauce over medium heat. Stir in the roasted broccoli.
Slice each potato down the center. Stuff the inside with the broccoli cheese sauce and top with tempeh bacon bits. Serve warm and enjoy!
Nutrition Facts do not include cheese sauce. If following the recipe linked you can find separate nutrition facts for the sauce at the bottom of the post. Otherwise the nutrition will vary depending on the brand of store-bought cheese sauce you use. My favorite is Vegan Valley's nacho cheese sauce.
Calories: 293kcal | Carbohydrates: 47g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 1266mg | Fiber: 4g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 53mg | Calcium: 112mg | Iron: 4mg