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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!
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, broccoli, chives, dijon mustard, fall, flaky salt, garlic, hot sauce, lemon, miso, nutritional yeast, potatoes, roasted red peppers, sea salt, shallots, smoked paprika, spring, summer, sunflower seeds, winter
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


  • 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.


  • 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!