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

Created by Laura Wright
5 from 2 votes

Salt-baked potatoes are stuffed cheesy roasted red pepper sauce, steamed broccoli and chives. This recipe is dairy-free, nut-free, super satisfying, flavourful, and of course vegan!

An overhead shot of two baked potatoes filled with a creamy orange sauce and chopped steamed broccoli.
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 variety of things for our dinners, always trying to shake things up and to prepare vegetables in new ways. It’s kind of my job, right (lol)?! But HONESTLY. I always just want loaded baked potatoes (or a heaped plate of roasted potatoes is fine too), pizza, and giant bowls of pasta. I’m a woman that enjoys her carbs and comforts, what can I say. I know what I like!

I have a few pasta recipes posted here, which is highly reflective of our real life. I always feel meh about sharing pizza recipes because I normally just make up some version with red sauce, roasted and raw veg, all the salty/hot things (olives, sundried tomatoes, pepperoncini), and a heavy sprinkle of some vegan “parm” or a drizzle of a creamy cashew-based sauce. It’s the same every time and there are soo many recipes for pizza dough on the internet already. But baked potatoes with stuff inside? I haven’t really gone there yet. Sweet potatoes don’t count ;)

To launch into this exciting but also familar territory, I went with a fairly classic flavour combination. Crispy baked potato, cheesy roasted red pepper sauce, steamed broccoli, chives, lots of pepper. I am a fan of also consuming the skin of the potato, especially when prepared using the salt-baked method that I’ve described here. The skin gets golden, crispy, and yes also salty. Perfect for encasing some oozy cheesy sauce and tender broccoli.

This larger recipe happens to include my go-to vegan “cheese” sauce. This version is made with sunflower seeds, but I also enjoy it with cashews. It’s perfect here, but also amazing with pasta. You could even stir in some diced canned green chilies to use it as a queso kinda thing. Bonus tip: the sauce is even creamier and almost “stretchy” if you blend in a peeled and thoroughly boiled potato. You have to let the motor of the blender run for a while to really activate the starch, and it’s so worth it! I left the potato out of this recipe because the sauce is being poured INTO a potato so…

This is highly make-ahead friendly. The sauce will keep in the fridge for about a week. If you pre-cut your broccoli florets at the beginning of the week, this recipe just needs some oven time, a little steam on the broccoli, and a re-heat of the sauce. Perfect for getting other things done while dinner finishes in a hands-off kinda way. I hope that you love this one as much as I do! Carbs forever.

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 stuffed cheesy roasted red pepper sauce, steamed broccoli and chives. This recipe is dairy-free, nut-free, super satisfying, flavourful, and of course vegan!
5 from 2 votes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings 4



  • 4 standard 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, chopped (or ½ of a small onion)
  • 1 clove garlic, chopped
  • 1/2 cup raw sunflower seeds, soaked for at least 2 hours and drained
  • 1 roasted red pepper
  • 3 tablespoons nutritional yeast
  • 1 ½ tablespoons mild miso (I used 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 hot water
  • sea salt and ground black pepper, to taste
  • hot sauce, to taste


  • 4 cups broccoli florets (from roughly 1 bunch)
  • chopped chives, for garnish



  • My Russet potatoes were freshly dug and not as large as standard supermarket ones, hence why you see 2 in my photos as one serving.
  • I kept this recipe nut-free with the sunflower seeds, but if you have cashews on hand and prefer those, feel free to use an equal amount. Just remember to soak them for at least an hour.
  • Freshly roasted peppers or ones from a jar are both great!
  • DEFINITELY try the cheesy roasted red pepper sauce on pasta for a mac and cheese vibe!
  • My smoky and crunchy coconut bacon would be incredible on top of these!


  • 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 potatoes for 45 minutes, or until the outside is golden brown and crispy, and also tender when poked with a paring knife. Keep warm until ready to serve.
  • While potatoes are baking, prepare the cheesy roasted red pepper sauce. Heat the teaspoon of oil in a small skillet over medium heat. Add the shallots and garlic and cook, stirring often, until soft and slightly translucent, about 4 minutes. Transfer the shallots and garlic to an upright blender. To the blender add the sunflower seeds, roasted red pepper, nutritional yeast, miso, lemon juice, Dijon, tamari, smoked paprika, water, salt, pepper, and hot sauce. Blend the mixture on high until smooth and creamy, about 3 full minutes. Add more water by the tablespoon if necessary. Scrape the sauce into a small saucepan and keep it on low heat on the stove until you’re ready to serve.
  • Steam or boil the broccoli florets until tender but still bright green, about 5-6 minutes.
  • To serve: Place a salt-baked potato on your serving plate. Cut the baked potatoes down the middle lengthwise. With a fork, pry them open and lightly mash the cooked insides, keeping the potato’s shape intact. Season the flesh with a bit of salt and pepper. Pour a quarter of the cheesy roasted red pepper sauce into the potato. Top the potato with a quarter of the broccoli, some chopped chives, and extra ground black pepper. Serve immediately.
22/08/2018 (Last Updated 25/10/2022)
Posted in: autumn, broccoli, creamy, earthy, gluten free, grain-free, main course, nut free, refined sugar-free, roasted, salty, side dish, spring, summer, vegan, winter


Recipe Rating

  • Colleen

    These were great. I also think the sauce would be good as a spread on crackers.

  • Megan

    These turned out amazing and were super yummy! I will definitely be making these again!

  • Manjela

    I added some falafel and it turned out to be a delicious meal!

  • Anita

    Made this for dinner and it was sooo yummy. Can’t wait to try the sauce as queso with chips!

  • Suzanne

    I’m always looking for unique (yet simple) recipes to show off to my in-laws. And this might just be the perfect thing! Who doesn’t love a good potato!

  • Ashley Hoober

    Amazing recipe! kids and hubby loved it

    • Laura

      Yay! That makes me so happy. Thanks Ashley :D

  • The Modern Proper

    OH MY! This looks just TOO GOOD. Everything about it, I know I will love and devour all too quickly. Yum.

    • Michelle

      During this pandemic time I found myself so relieved to find this recipe bc it’s budget friendly and most importantly to me right now it’s very simple to make. The fact that it tastes as good as it does is the cherry on top. Thank you for compiling a list of ur most budget friendly recipes. It’s how I found this and it’s helped me figure my way in the kitchen.

  • Betsy

    Do you have your Thrive order shipped somewhere in the US?

    • Laura

      Hi Betsy,
      Yes, I live right by a US border and my partner has a PO Box over on the other side that we use frequently.