BAKED POTATOES WITH LEMON GARLIC BROCCOLINI AND WHITE BEANS

These loaded baked potatoes, which taste like traditional twice-baked potatoes with an Italian twist, are my go-to meal when I’m craving fast and simple comfort food. The topping comes together quickly and easily in a single pan, so cleanup is minimal. For a crispier top, you can broil the potatoes for a few minutes after stuf f i ng them.

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Step 1

Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Put the potatoes on the lined baking sheet and prick each several times with a fork. Bake for 45 to 60 minutes, until very tender when pierced with a fork.

Step 2

About halfway through the baking time, cut the broccolini fl orets from their stems; keeping them separate, cut both the fl orets and the stems into bite-size pieces. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook without stirring for about 1 minute, until just barely browned at the edges. Stir in the beans, broccolini stems, and a pinch of salt. Cook, stirring frequently, for about 4 minutes, until the broccolini stems are tender. Add the broccolini fl orets and cook, stirring occasionally, for 2 minutes. Stir in the parsley and the lemon zest and juice.

Step 3

Season with pepper, then taste and adjust the seasonings if desired.

Step 4

Split each potato and coarsely mash the fl esh with a fork, still in the skin. Add 1½ teaspoons of the buttery spread, 1 tablespoon of the nondairy milk, and 1 teaspoon of the hemp seed topping to each potato half and mash again. Taste and season with salt and pepper if desired. Serve topped with the broccolini and bean mixture and with additional hemp seed topping and parsley