Ingredients

• 4 medium russet potatoes — $3.00
• 1 large broccoli crown or 2 cups frozen broccoli — $1.80
• 1 can white beans or chickpeas, drained and rinsed — $1.00
• 1 tablespoon oil — $0.20
• 1 teaspoon garlic powder — $0.10
• 1/2 teaspoon paprika — $0.05
• 1/2 teaspoon salt — $0.05
• 1/4 teaspoon black pepper — $0.05
• 2 tablespoons nutritional yeast or simple sauce, optional — $0.60
• Optional: hot sauce or lemon juice — $0.20

Estimated ingredient total: $7.05 to $7.65
Displayed planning estimate: $12.80

Detailed Instructions

1. Preheat the oven to 425°F.
2. Scrub the potatoes, pierce them with a fork, and place them on a baking sheet.
3. Bake for 35 to 45 minutes until tender.
4. While the potatoes bake, chop the broccoli if using fresh.
5. Steam or sauté the broccoli until tender-crisp.
6. Warm the beans in a small pan with garlic powder, paprika, salt, and black pepper.
7. Split the baked potatoes open once they are done.
8. Fluff the inside lightly with a fork.
9. Top each potato with broccoli and seasoned beans.
10. Sprinkle with nutritional yeast or drizzle with a simple sauce if using.
11. Finish with hot sauce or lemon juice if desired and serve hot.

Helpful Notes

• Sweet potatoes also work here.
• This is a very flexible meal for leftovers.
• Frozen broccoli keeps prep easy and cheap.

Price Note