Twice-Baked Broccoli & Green Bean Potatoes

We’re getting ready to move and things are hectic, so I am cooking simple meals this week and trying to use up the food that’s already in our kitchen without going back to the grocery store. Last night’s dinner sort of gradually unfolded as I was making it.

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At first, I was just going to make plain old baked potatoes. Quick and easy. So I scrubbed the potatoes clean, poked a few holes with a fork, then rubbed olive oil and sea salt all over the skins to make them crispy and yummy. I baked them in the oven at 350 degrees F for about an hour, and when I went to pull them out, they weren’t done (they were really big potatoes). I put them back into the oven, added another 30 minutes to the timer, and then decided to pull out some broccoli to steam as a side item.

While I was steaming the broccoli, I came across some leftover green beans. I threw those in with the broccoli to warm them up, left them all in a bit too long, and everything got mushy. So I decided to mash them together with a fork and added a little bit of Earth Balance whipped vegan margarine and a generous helping of cheesy-tasting nutritional yeast. This tasted so good that Zander, my little dinner-time vulture, stood at my side while I mashed and gobbled up one spoonful after another, eating about a third of the bowl.

It suddenly occurred to me that this might make a tasty (and colorful) variation on a twice-baked potato. So I pulled the potatoes out of the oven, sliced them in half, and scooped out the insides, then mashed them in a bowl with some more vegan margarine, salt, pepper, and a generous helping of vegan sour cream.

I spooned globs of the green and white mixtures into the potato skins until I ran out of the broccoli/green bean concoction, and then I decided to toss some Daiya vegan cheddar cheese into the remaining potato/sour cream mix. I scooped that into the remaining two potatoes, then popped them all back into the oven and baked them for another 20-30 minutes, until they were slightly browned and crispy on top.

This wound up being a really tasty–and easy–meal! I gave Zander some sliced tomatoes and little bites of veggie dog on the side, and he gobbled it all up with a smile.

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While all 3 flavor combos were good, I do recommend adding the Daiya cheese to the potato/sour cream mix, as it adds a boost of both flavor and texture that elevates the potatoes to the next level of yumminess. 🙂

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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