Preheat oven to 400 degrees.
Line a rimmed baking sheet with a silpat mat or parchment paper. Scrub potatoes with a vegetable brush to remove any dirt. Pierce each potato a couple times with the tip of a sharp knife. Place potatoes on prepared baking sheet. Bake for approximately 1 hour or longer if needed depending on the size of potatoes. Remove from oven and cool until they are safe to handle.
Cut each potato in half length wise. Using a small spoon and leaving a 1/4 inch border around the edge, carefully remove the potato from the center of each half. Put the removed potato in a large bowl. Repeat with all potatoes. Saving the empty shells to stuff.
With a potato masher, mash the potatoes, adding in the cooked broccoli, vegan ranch dressing, seasonings and nutritional yeast. Mash until desired consistancy is achieved. Add the unsweetned plant milk, using more or less to achieve a creamy consistancy. How much will depend on how big your potatoes are and how dry they are after baking.
Once the mashed potato - broccoli mixture is ready, stuff it back into the reserved potato shells. Place back on the baking sheet and back into the 400 degree oven for about 10 minutes or until hot all the way through.
Just before serving drizzle with a hot vegan vegan cheese sauce and more vegan ranch dressing if desired, garnish with fresh chives. Delicious!
If I am batch baking these for us for the week. I won't add the vegan cheese or ranch dressing until we are going to eat them. The potatoes can easily be heated up in the microwave oven, air fryer or a regular oven. Then drizzle with toppings of your choice.