Loaded Baked Potatoes

April 22, 2018

Let's talk about potatoes for a second. My life pretty much revolves around potatoes. I love them so much. They are so versatile, it blows my mind. You can use them in soup, casseroles, you can fry them, shred them and make hash browns, blend them into a stretchy cheese sauce, boil them and make mashed potatoes, or you can bake them and stuff them with a ton of deliciousness. -That's what I did in this recipe. 

 

 

 

 The great thing about this recipe, or baked potatoes in general, is that you can prep your toppings the day before, and then in the morning before you go to work you can throw a few potatoes in your crock-pot with some oil and salt, so that when you get home from a long day at work all you have to do is slice and top them!

 

 

 

For the Potatoes:

 

4 Large Russet Potatoes 

Mild Flavored Oil for brushing skin

Sea Salt for skin and inside once baked

 

 

Clean potatoes, brush with oil, and rub with sea salt, place in a baking dish and cover with foil. Bake at 350F for 1 hour, remove foil and bake for an additional 5 minutes. (Every oven is different, do a fork test before serving.)

 

 

For the Sour Cream:

 

1 Cup raw, soaked cashews

1 lemon, juiced (no seeds)

1/2 tsp sea salt + more if needed

2 Tbsp Nutritional Yeast

Water as needed

 

Add all ingredients into a high powered blender, blend on high until completely smooth, add water as needed. Should be very thick, but just pour-able. Think of a room-temp dairy sour cream. 

 

Other Toppings:

 

Vacon Bits

Sliced Green Onions

Sea Salt & Pepper

 

Putting them together:

 

Carefully slice hot baked potatoes down the middle, lengthwise and use a fork to loosen up the flesh so that you can add the toppings, sprinkle with sea salt and pepper, then scoop desired amount of sour cream into the potato, add vacon bits, green onions, more black pepper, and enjoy! 

 

 

 

 

 

 

 

 

 

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