Preheat oven to 400°F. Pierce each potato with a fork and place in a baking dish. Bake for 45-60 minutes or until tender.
While potatoes bake, cut broccoli into florets and place in a microwave safe dish with a small amount of water. Cover and cook for 2-3 minutes, longer if a softer texture is desired. Cover and set aside. Edamame may be heated or used at room temperature, whichever is preferred.
Cool potatoes for 5 minutes. Cut down the center.
Whisk nut butter, coconut milk, garlic cloves, freshly grated ginger, soy sauce, vinegar, sugar, red pepper flakes (if desired), and juice of lime together in a blender.
Add broccoli and edamame to center of potatoes. Drizzle with sauce and sprinkle with nuts.