Cheesy Twice-Baked Tuna and Broccoli Taters

Good Catch

These jacket-style potatoes deliver on the classic flavor combination of broccoli and cheese with a twist — fish-free fish!

Bake and cool Russet potatoes ahead of time, then it’s easy to get these crowd-pleasing potatoes into regular rotation on your dinner table without too much fuss.

THERE'S MORE WHERE THIS CAME FROM!

Try Veganuary

Ingredients

6 medium Russet potatoes, baked and cooled

For Potato Filling:

3 pouches Good Catch® Oil & Herbs Plant-Based Tuna
2 cups small broccoli florets, cooked
2 cups reserved cooked Russet potato
1 cup thinly sliced green onions
¼ cup plant-based butter
¼ cup plant-based sour cream
⅓ cup plant-based cheddar cheese
½ teaspoon fine sea salt
½ teaspoon ground black pepper

For Topping:

½ cup fried shallots
⅓ cup chopped cilantro
¼ cup thinly sliced fresh chilies

These jacket-style potatoes deliver on the classic flavor combination of broccoli and cheese with a twist — fish-free fish!

Bake and cool Russet potatoes ahead of time, then it’s easy to get these crowd-pleasing potatoes into regular rotation on your dinner table without too much fuss.

Method

Preheat oven to 375°F.
Cut a small pocket in the top of each cooled potato and carefully scoop out insides. Reserve scooped potato in a bowl and set aside hollowed-out potatoes.
In a large bowl, combine filling ingredients and mix well to combine.
Carefully stuff each potato with filling.
Place the stuffed potatoes on a baking sheet and bake 15-20 minutes, until the potatoes are hot all the way through and the cheese is melted.
Top potatoes with shallots, cilantro, and chilies. Serve hot.