(*This post is sponsored by California Avocado Commission. All thoughts and opinions are my own)
A comforting, classic meal that I have loved since I was a child is a loaded baked potato. It is truly nostalgic for me.
But it dawned on me recently that I had never thought to add California Avocados before. And let me just say, I am so glad I did because it is delicious.
It's probably a surprise to no one that I am a huge avocado fan, (see Exhibit A below) so instead of using traditional sour cream, I decided to make a creamy, rich California Avocado "sour cream," PLUS, add additional avocado slices on top, because there is no such thing as too much 'cado. You know what I mean?
The California Avocado "sour cream" is creamy, tangy, rich and bright, truly adding a complexity in flavor from familiar ingredients.
The potato is loaded up with vegan butter, roasted broccoli and melted vegan cheddar cheese then smothered with the California Avocado "sour cream".
Topped with chopped chives, smoked paprika, and freshly ground pepper.
It is the definition of a satisfying and nourishing meal that I am sure you will love!
California Avocado Sour Cream
1 cup raw cashews, soaked in hot water for 30 minutes then drained (see note)
1/3 cup water
1/4 cup lemon juice
2 cloves garlic
1 tbsp nutritional yeast
3 tsp apple cider vinegar
1 fresh, California avocado
6-8 spinach leaves (for color)
4 large russet potatoes
1/4 cup olive oil or melted vegan butter, divided
Salt and black pepper
4 cups chopped broccoli florets (bite-sized pieces)
1/4 cup butter of choice
1 cup vegan cheddar cheese
1 California Avocado
Pre-heat the oven to 425f
Then make the California Avocado sour cream: add the soaked and drained cashews, fresh water, lemon juice, garlic, nutritional yeast, apple cider vinegar, California avocado, and spinach to a high-speed blender. Start on low and increase the speed to high and blend until smooth, stopping to scrap down the sides of the blender. If needed, add an additional Tbsp of water at a time until the desired consistency is reached. You want it thick, yet slightly pour-able. Set aside.
Next, make the baked potatoes. Using a fork, poke a few holes in various places on the potato. Use 2 tbsp of the olive oil and rub it on the outside of the 4 potatoes. Season with salt and pepper. Wrap each potato individually in foil, place on a baking sheet and bake in the oven for 45 minutes.
Then pull out the tray add the broccoli florets to one side, toss with the remaining 2 Tbsp olive oil, season with salt and pepper, toss well and then put back in the oven and bake for another 7-10 minutes.
Once the potatoes and broccoli are nearly done, remove from the oven and carefully unwrap the potatoes, be careful not to burn yourself, and slice each potato lengthwise but do not cut all the way in half. Then use a fork to mash up some of the flesh. Next, melt a tbsp of butter in each potato, season with salt and pepper. Then stuff each potato with equal amounts of broccoli and cheddar cheese. Place back in the oven for 5-7 minutes to melt the cheese. Or put it under the broiler if you prefer.
To serve, garnish each potato with 1/4-1/3 cup California Avocado sour cream, chives, paprika, and extra sliced California Avocado.
*note: if you do not have a high-speed blender, soak your cashews for an hour or up to overnight to protect your blender.