Stuffed Baked Potatoes - Non Dairy

med size russet potatoes

fresh broccoli

1 tbsp earth balance butter

daiya shredded cheddar cheez

lawry's seasoning salt

onion powder

pepper to taste

potato water

Wash and dry potatoes. Make a 1/2 inch slit in the middle of the potatoes. This not only will prevent the potatoes from exploding in the oven but it will be easier to remove the inside of the potatoes when warm enough to handle to touch.

bake potatoes on a cookie sheet that's covered with parchment paper until you are able to easily penetrate a folk into them about 50 minutes to an hour  of baking depending on the size of your potatoes.

After the potatoes are warm enough to handle, Use a large glass bowl and scoop out the potatoes from the skins, leaving the skin of the potatoes in tacked, place them aside. Add earth balance butter seasoning salt, pepper, onion powder. Use a potato masher to mash the potatoes and enough water from the boiled potatoes to make the potatoes nice and fluffy. Stuff the potato skins with the mashed potatoes and top with broccoli and daiya cheddar cheez. Place the stuffed potatoes back on the cookie sheet and bake for about 15 - 20 minutes.