Preheat the oven to 400.

On a sheet pan place washed russet potatoes, spray with oil and salt lightly. Bake for 45 minutes to 1 hour. They’re ready when you can pierce them with a fork.

Meanwhile, boil 4 cups of water. Drop the broccoli florets in water for 2 minutes and remove. Rinse under cold water to halt cooking.

In a small skillet, heat 1 tbsp olive oil and add chopped vegan bacon. Cook for 5 minutes until crispy.

When potatoes are cooked, split them carefully down the middle without cutting them in half and open like a book. Let them cool until you can comfortably handle them without burning yourself.

Carefully scoop cooked potato out of the skins and into a bowl. Leave a little potato on the skins so they do not fall apart too much. Leave the skins on the sheet pan until you have filling ready.

To the bowl with cooked potato add vegan butter, coconut milk, and salt. Mash with a potato masher. Add crispy vegan bacon, broccoli and Smoked Gouda and Cheddar Shreds and mix well.

With a spoon scoop mashed potato mixture into potato skin boats. Distribute evenly through the skins. Bake for 20 minutes.

Enjoy within 4 days. reheat in the microwave for 50 seconds.