Loaded Baked Potatoes

Preheat oven to 425°F. Place potatoes on one half of baking sheet and rub each half with 1 tsp vegetable oil and a pinch of salt and pepper. Roast, cut side down, for 15 minutes. Remove from oven and combine broccoli, 1 tbsp vegetable oil, and a pinch of salt and pepper on other half of baking sheet. Roast until potato and broccoli are beginning to brown and potato is tender, 10 to 12 minutes.

Meanwhile, combine sunflower seeds, hemp seeds, tamari, liquid smoke, and a pinch of salt in small nonstick skillet and toast over medium heat until fragrant and crispy, 3 to 4 minutes. Transfer to small plate and wipe skillet clean.

Heat chile con queso in same skillet over medium-low heat, stirring occasionally, until smooth and warmed through, 1 to 2 minutes. Divide potatoes between serving plates and top with roasted broccoli. Drizzle loaded baked potatoes with warm queso and sprinkle with chives and facon bits. Serve with sour cream. Dig in! (TIP: You can also microwave queso until melted and smooth, 2 to 3 minutes, stirring halfway through.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.