Wednesday, November 10

Baked potato with ham and broccoli cheeze sauce

Baked (or jacket) potatoes are the ultimate comfort food... and they're especially versatile as the base for a gluten-free meal. Although Alton Brown's one hour baked potato recipe is hands-down the best-tasting, my friend Kari convinced me to get past the fear of nuking vegetables and give my potatoes a pre-bake boost in microwave. Now, instead of a labor of love, baked potatoes are a quick weeknight dinner.

Baked potato with ham and broccoli cheeze sauce

The only "must" for this meal is russet potatoes. They make the fluffiest, best-textured baked potatoes. By all means try other toppings: canned veggie chili, instant Indian curries, and leftover shepherd's pie filling all make excellent, quick meals over a potato.

Chopped broccoli

Baked potato with ham and broccoli cheeze sauce

vegan, gluten-free

serves 4


  • 4 medium (or 2 large) russet potatoes
  • 2 C chopped broccoli
  • 1 1/2 C diced faux ham
  • 1 tbsp olive oil
  • salt
  • A batch of this cheeze sauce-- substitute cornstarch for the flour and tamari for the soy sauce
  • fresh ground black pepper, to taste

Russet potatoes


  • Preheat the oven to 350 F. I place a cookie sheet on the bottom, below the rack, to catch any drips.
  • Scrub each potato and poke all the way around with a fork (about 10 times). Place potatoes on a microwave-safe plate and microwave for 5 minutes. Flip potatoes and squeeze to estimate done-ness. If they don't give at all, microwave for another 5 minutes. If they give a lot, try 2 minutes. Practice makes perfect gauging the time for this step.
  • Chop broccoli and faux ham while potatoes are in the microwave. I like a pretty small dice so that the pieces flow with the sauce. Don't worry if it takes you longer to chop than the potatoes take-- it's good to let them sit in the microwave and steam for about 5 minutes after they're done cooking.
  • Remove potatoes from microwave, drizzle with olive oil, then very carefully use your hands to rub the oil over the entire skin. Another reason to let them sit for a few minutes-- they're HOT! Sprinkle with salt and place on the oven rack.
  • Make the cheeze sauce.
  • Turn potatoes.
  • Add broccoli and faux ham to cheeze sauce, along with a bit of water to thin out sauce if needed. Cover and simmer for 5-10 minutes, until broccoli is tender.
  • Remove potatoes, let sit for 5 minutes. I like to cut them once lengthwise and three times across, then squeeze them open-- I think I got that from Alton Brown. Cover with cheeze sauce, garnish with black pepper, and enjoy!
  • *If you make more than you need, these are great reheated for lunch-- you can even microwave the whole thing!

1 comment:

  1. I LOVE baked potatoes, I usually top mime with baked beans but I'm going to give this way a try for sure.


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Always read ingredient labels carefully (and re-read periodically) to make sure that products actually are vegan and/or gluten-free.