1 potato of any kind, washed
1 cup onion, chopped
1 cup broccoli florets, chopped small
1 cup cashew cheez
Make the cheez sauce in the blender from this recipe, which refrigerates well and can be used on everything from nachos to cheez fries to mac and cheez.
Pierce potato with fork several times and microwave it on high for approximately 4 minutes and 30 seconds. How long you microwave depends on the size of the potato and the type. I find red potatoes like the one here cook the slowest whereas golden potatoes cook fast no matter what their size. Russets are also on the slow side. Alternately, pierce the potato and bake in the oven at 400 degrees for 20 – 30 minutes.
Combine the onion and broccoli florets in a small bowl and a tablespoon of water. Microwave 30 seconds. Alternately, cook the broccoli and onion on the stovetop in a small pan with a tablespoon of water on medium-high heat until water boils off and broccoli is bright green, about 3 minutes. Strain off any remaining water.
Let the potato cool and split it down the middle. Mix in the room temperature cheez sauce and broccoli onion mixture into the potato as you mash it; salt to taste.