Cheesy Twice-Baked Tuna and Broccoli Taters

Good Catch

A potato is stuffed with vegan cheese, broccoli, and Good Catch plant-based tuna

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.

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

  1. Preheat oven to 375°F.
  2. 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.
  3. In a large bowl, combine filling ingredients and mix well to combine.
  4. Carefully stuff each potato with filling.
  5. 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.
  6. Top potatoes with shallots, cilantro, and chilies. Serve hot.

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