Salt-Baked Potatoes with Cheesy Roasted Red Pepper Sauce & Broccoli

Salt-Baked Potatoes with Cheesy Roasted Red Pepper Sauce & Broccoli

Salt-Baked Potatoes with Cheesy Roasted Red Pepper Sauce & Broccoli

Salt-baked potatoes are packed tacky roasted red pepper sauce, steamed broccoli and chives. This dish is dairy-free, nut-free, incredibly pleasing, flavourful, and naturally vegan!

An overhead shot of two baked potatoes filled with a creamy and cheesy roasted red pepper sauce and chopped steamed broccoli.

Image shows a hand brushing russet potatoes with some oil.

Image shows russet potatoes with a sprinkling of flaky salt on top.

An overhead shot of ingredients for a cheesy roasted red pepper sauce.

I make a wide range of things for our suppers, constantly attempting to shake things up and to prepare veggies in brand-new methods. It’s sort of my task, right (lol)?! However HONESTLY. I constantly simply desire packed baked potatoes (or a loaded plate of roasted potatoes is great too), pizza, and huge bowls of pasta. I’m a lady that enjoys her carbohydrates and conveniences, what can I state. I understand what I like!

I have a couple of pasta dishes published here, which is extremely reflective of our reality. I constantly feel meh about sharing pizza dishes due to the fact that I typically simply comprise some variation with red sauce, roasted and raw veg, all the salty/hot things (olives, sundried tomatoes, pepperoncini), and a heavy spray of some vegan “parm” or a drizzle of a velvety cashew-based sauce. It’s the very same each time and there are soo numerous dishes for pizza dough on the web currently. However baked potatoes with things inside? I have not truly gone there yet. Sweet potatoes do not count;-RRB-

To release into this interesting however likewise familar area, I opted for a relatively timeless flavour mix. Crispy baked potato, tacky roasted red pepper sauce, steamed broccoli, chives, great deals of pepper. I am a fan of likewise taking in the skin of the potato, particularly when prepared utilizing the salt-baked approach that I have actually explained here. The skin gets golden, crispy, and yes likewise salted. Perfect for framing some oozy tacky sauce and tender broccoli.

This bigger dish takes place to include my go-to vegan “cheese” sauce. This variation is made with sunflower seeds, however I likewise enjoy it with cashews. It’s ideal here, however likewise incredible with pasta. You might even stir in some diced canned green chilies to utilize it as a queso kinda thing. Perk idea: the sauce is even creamier and nearly “elastic” if you mix in a peeled and completely boiled potato. You need to let the motor of the mixer run for a while to truly trigger the starch, and it’s so worth it! I left the potato out of this dish due to the fact that the sauce is being put INTO a potato so …

This is extremely make-ahead friendly. The sauce will keep in the refrigerator for about a week. If you pre-cut your broccoli florets at the start of the week, this dish simply requires some oven time, a little steam on the broccoli, and a re-heat of the sauce. Perfect for getting other things done while supper surfaces in a hands-off kinda method. I hope that you enjoy this one as much as I do! Carbohydrates permanently.

An overhead shot of a blended, super creamy cheesy roasted red pepper sauce.

An overhead shot of broccoli florets in a steamer basket.

Image shows a hand spooning a creamy sauce into baked potatoes.

An overhead shot of two baked potatoes filled with a creamy orange sauce and chopped steamed broccoli.

Salt-Baked Potatoes with Cheesy Roasted Red Pepper Sauce & Broccoli

Salt-baked potatoes are packed tacky roasted red pepper sauce, steamed broccoli and chives. This dish is dairy-free, nut-free, incredibly pleasing, flavourful, and naturally vegan!

PREPARATION TIME 20 minutes COOK TIME 50 minutes OVERALL TIME 1 hr 10 minutes

Course Main Dish, Sauce, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Mixer

Active Ingredients


  • 4 basic baking potatoes ( Russets)
  • 1 tablespoon avocado or other heat-tolerant oil
  • sea salt, to taste

Cheesy Roasted Red Pepper Sauce

  • 1 teaspoon avocado oil
  • 1 shallot, sliced (or 1/2 of a little onion)
  • 1 clove garlic, sliced
  • 1/2 cup raw sunflower seeds, soaked for a minimum of 2 hours and drained pipes
  • 1 roasted red pepper
  • 3 tablespoons dietary yeast
  • 1 1/2 tablespoons moderate miso (I utilized a chickpea-based one)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon gluten-free tamari soy sauce OR coconut aminos
  • 1/2 teaspoon smoked paprika
  • 1/4 cup warm water
  • sea salt and ground black pepper, to taste
  • hot sauce, to taste


  • 4 cups broccoli florets (from approximately 1 lot)
  • sliced chives, for garnish


  • Preheat the oven to 400 ° F and line a baking sheet with aluminum foil.
  • Scrub and dry the potatoes and puncture them a couple of times with the branches of a fork. Brush the potatoes with oil and put them on the baking sheet. Spray the salt over the potatoes, turning the potatoes for even protection. Bake potatoes for 45 minutes, or till the exterior is golden brown and crispy, and likewise tender when poked with a paring knife. Keep warm till prepared to serve.
  • While potatoes are baking, prepare the tacky roasted red pepper sauce. Heat the teaspoon of oil in a little frying pan over medium heat. Include the shallots and garlic and cook, stirring typically, till soft and somewhat clear, about 4 minutes. Transfer the shallots and garlic to an upright mixer. To the mixer include the sunflower seeds, roasted red pepper, dietary yeast, miso, lemon juice, Dijon, tamari, smoked paprika, water, salt, pepper, and hot sauce. Mix the mix on high till smooth and velvety, about 3 complete minutes. Include more water by the tablespoon if essential. Scrape the sauce into a little pan and keep it on low heat on the range till you’re prepared to serve.
  • Steam or boil the broccoli florets till tender however still intense green, about 5-6 minutes.
  • To serve: Location a salt-baked potato on your serving plate. Cut the baked potatoes down the middle lengthwise. With a fork, pry them open and gently mash the prepared withins, keeping the potato’s shape undamaged. Season the flesh with a little bit of salt and pepper. Put a quarter of the tacky roasted red pepper sauce into the potato. Leading the potato with a quarter of the broccoli, some sliced chives, and additional ground black pepper. Serve instantly.


  • My Russet potatoes were newly dug and not as big as basic grocery store ones, for this reason why you see 2 in my pictures as one serving.
  • I kept this dish nut-free with the sunflower seeds, however if you have cashews on hand and choose those, do not hesitate to utilize an equivalent quantity. Simply keep in mind to soak them for a minimum of an hour.
  • Newly roasted peppers or ones from a container are both fantastic!
  • DEFINITELY attempt the tacky roasted red pepper sauce on pasta for a mac and cheese ambiance!
  • My smoky and crispy coconut bacon would be amazing on top of these!

Program Conceal 11 remarks

  • Betsy

    Do you have your Thrive order delivered someplace in the United States? Reply

    • Laura

      Hey There Betsy,
      Yes, I live right by a United States border and my partner has a PO Box over on the other side that we utilize regularly.
      L Reply

  • The Modern Appropriate

    OH MY! This looks simply TOO EXCELLENT. Whatever about it, I understand I will enjoy and feast on all too rapidly. Yum. Reply

    • Michelle

      Throughout this pandemic time I discovered myself so relieved to discover this dish bc it’s spending plan friendly and most notably to me today it’s really basic to make. The reality that it tastes as great as it does is the cherry on top. Thank you for assembling a list of ur most spending plan friendly dishes. It’s how I discovered this and it’s assisted me figure my method the kitchen area. Reply

  • Ashley Hoober

    Fantastic dish! kids and hubby liked it Reply

    • Laura

      Yay! That makes me so pleased. Thanks Ashley:D
      L Reply

  • Suzanne

    I’m constantly trying to find special (yet basic) dishes to flaunt to my in-laws. And this may simply be the ideal thing! Who does not enjoy a great potato! Reply

  • Anita

    Made this for supper and it was sooo tasty. Can’t wait to attempt the sauce as queso with chips! Reply

  • Manjela

    I included some falafel and it ended up being a tasty meal! Reply

  • Megan

    These ended up incredible and were incredibly tasty! I will certainly be making these once again! Reply

  • Colleen

    These were fantastic. I likewise believe the sauce would be great as a spread on crackers. Reply

Basil Tahini Pasta with Mushrooms & Burst TomatoesHarvest Corn Chowder with Beer & White Beans

Check Out Complete Post .

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top