i love these, i’ve been making them forever. when i was in school and insanely busy i would make 6  at once, freeze them, then take them out when i needed a quick filling meal.

they taste trashy but they’re really just good for you.

3 baking potatoes

olive oil

3/4 c. chopped broccoli

1 c. chopped baby spinach, packed

6 cloves garlic, minced

1 tbsp dijon

1/4 c. almond milk

2 tbsp nutritional yeast

black pepper + salt

1/3 c. daiya shreds, or any other melty vegan cheese

(optional for treat: 1 rounded tbsp sour supreme)

Scrub potatoes then poke with a fork and bake at 400 directly on the rack for 45 minutes to an hour. once softened, cool the potatoes so you can handle them.

meanwhile saute broccoli with half the garlic until just green. turn off heat and stir in spinach to wilt.

slice the top quarter of the potatoes off and then carefully, using a small spoon, scoop out the tater guts into a bowl. you want to take out as much as you can while still having the structure of the potato intact. pictured below are the resulting little potato shoes.

mash the potato innards with dijon and almond milk until smooth (you can add more if need be, you want them a tiny bit on the thin side). add nutritional yeast, salt and pepper to taste. then add the sauteed spinach and broccoli, remaining garlic and daiya. mix it up, then spoon it back into the potatoes, carefully pressing it in to avoid air pockets. if you wanted to freeze some, now would be the time.

bake again on a pan at 400 for 15, then broil for a minute or two until tops are lightly golden.