Start by preheating your oven to 400°F (200°C). Scrub the Yukon Gold potatoes under running water until clean. Poke a few holes in each potato with a fork. This will allow the steam to escape while baking. Place them directly on the oven rack, and bake for about 45-60 minutes, or until fork-tender.

While the potatoes are baking, rinse the red lentils under cold water. Place them in a pot with 4 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally. Once they're tender, drain any excess water and set them aside.

In a large pan, heat a tablespoon of olive oil over medium heat. Add the diced onion and crushed garlic. Sauté until the onion becomes translucent, around 5 minutes. Toss in the chopped mushrooms and broccoli florets. Cook for an additional 5-7 minutes until the vegetables are tender.

Add the cooked lentils to your vegetable mixture. Stir in the nutritional yeast, garlic powder, smoked paprika, ground cumin, and cashew milk. Season with salt and pepper to taste. Let this simmer for a few minutes until everything is well combined and heated through.

Take the baked potatoes out of the oven. Allow them to cool for a few moments. Slice them open, fluffing the insides with a fork. Generously spoon the lentil and vegetable mixture into each potato. Finish off with a sprinkle of fresh corn kernels, slices of avocado, alfalfa sprouts, and a dash of lime juice.