Cheesy Twice-Baked Tuna and Broccoli Taters

Good Catch

A potato is stuffed with vegan cheese, broccoli, and Good Catch plant-based tuna
Prep Time: 40M
Cooking Time: 20M
Serves: 6



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.


  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.


Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
Delicious Recipes
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails