Veggie Twice Baked Potatoes

Ingredients

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Potato

  Flesh and skin, raw

  4 potato, large or 1.48kg

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Almond milk

  Plain

  ½ cup or 120g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Broccoli

  Raw

  ½ cup chopped or 46g

Directions

1. Preheat oven to 400°F. Line a baking sheet with foil and spray with baking spray. Set aside.
2. Chop broccoli and red bell pepper. Bring a pot of water to boil with a steam tray over top. Add broccoli and bell pepper to the steam tray, cover, and steam for 4-5 minutes until tender; set aside.
3. Wash the potatoes and pat dry with a paper towel. Toss potatoes in a large bowl with olive oil and salt until evenly coated.
4. Spread potatoes on the baking sheet. Bake for about 30 minutes or until softened and easily pierced with a fork. Remove from oven and let cool.
5. Once cooled, cut the tops off the potatoes and scoop out the insides, leaving a thin layer for support. Place the scooped potato in a medium bowl and return skins to the baking sheet.
6. Mash the potato in the bowl using a masher or fork. If needed, microwave to soften.
7. Add almond milk to the mashed potatoes and continue mashing until creamy. Adjust consistency with more milk if needed.
8. Mix in the steamed bell pepper, broccoli, and chopped green onion. Season with black pepper and garlic powder to taste.
9. Spoon the potato mixture back into the potato skins, mounding slightly.
10. Return the baking sheet to the oven and bake for an additional 10 minutes until the tops are slightly crispy.
11. Serve immediately and enjoy!