First, rub clean potatoes with a little olive oil and seasonings, poking holes in the skin with a fork; then place them directly on an oven rack for up to an hour. After the potatoes are tender, remove them from the oven and scoop the insides into a bowl, where you mash them with broccoli, cheese, butter, and crème fraîche into a fluffy mixture. Instructions. Preheat the oven to 400°F and line a baking sheet with aluminum foil. Scrub and dry the potatoes and prick them a few times with the tines of a fork. Brush the potatoes with oil and place them on the baking sheet. Sprinkle the salt over the potatoes, rotating the potatoes for even coverage. Bake for an hour or until cooked through. Remove the potatoes from the oven and set aside to cool. Remove the lined sheet pan from the oven as well for later use. Keep the oven on at 400 degrees. Place the broccoli florets in a microwave-safe bowl and cover the bowl with a damp paper towel. Sprinkle with dairy-free cheese or crumb topping* as desired and bake for 10-15 minutes or until the cheese has melted. (If you skip the cheese or crumb topping, bake covered to prevent the pasta from drying out). Remove from the oven, sprinkle with vegan parmesan and fresh herbs. Serve immediately! Instructions. Put everything EXCEPT 1 cup of the shredded cheese into a large bowl and mix well. Press mixture into a 9x9 casserole dish and top with remaining cheese. Bake covered on center rack at 375 degrees for 45 minutes. Uncover and bake an additional 10 - 15 minutes until cheese is starting to brown. Broccoli Cheddar Baked Potato = Butter + Steamed Broccoli + Cheese Sauce + Shredded Cheddar + Sour Cream. Pizza Baked Potato = Marinara Sauce + Melted Mozzarella + Sausage crumbles + Olives + Fresh Basil + Grated Parmesan. Fajita Baked Potato = Cooked Fajita Meat + Peppers + Sour Cream + Guac + Crumbled Tortilla Chips. Reduce heat; cook until cheese is melted (sauce will be thick), 1-2 minutes. Remove from heat. Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to 8 greased 8-oz. ramekins. Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, until potatoes are tender and cheese is melted, 20-25 minutes longer. Instructions. Preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Roast for 45 minutes, or until tender. Slice in half and scoop out a tablespoon of mash from each half to make room for the filling, ½ cup total. Preparation. Preheat the oven to 350°F (180°C). Carefully pierce potatoes with a fork. Place on a baking sheet and drizzle with the olive oil, then sprinkle with 2 teaspoons of salt. Bake for about Once cooled, cut the potatoes in half lengthwise. Scoop out the flesh and transfer to a large How to Make Broccoli Cheese Casserole in the Slow Cooker: Combine Ingredients – In a large bowl add celery soup, 2 cups of cheese, salt and pepper. Stir until combined. Add Broccoli to Mixture – Add broccoli and stir until the broccoli is evenly coated. Add Mixture to Slow Cooker Pour mixture into the prepared slow cooker. 5sDx9Lz.