Name: Classic Loaded Baked Potatoes
Yield: Serves 4
Cuisine: Vegan
Ingredients: 4 large russet potatoes; 1 tbsp oil; Coarse salt; 2–4 tbsp vegan butter; 1 package (12–14 oz.) silken tofu; 2 tbsp lemon juice; 1 tbsp apple cider vinegar; 1/2 tsp salt; 1 tbsp olive oil; 1/2 tsp sugar or maple syrup, optional; 1–1½ cups shredded vegan cheddar; 1–2 cups broccoli florets, steamed or roasted, optional; 1/2 cup vegan bacon bits; 3–4 green onions, sliced, or fresh chives; Salt and black pepper; 1 cup walnuts, finely chopped (optional substitute); 1 tbsp soy sauce (optional substitute); 1 tbsp maple syrup (optional substitute); 1 tsp liquid smoke (optional substitute); 1/2 tsp smoked paprika (optional substitute); 1/2 tsp garlic powder (optional substitute)

INGREDIENTS

Serves 4

Potatoes

4 large russet potatoes
1 tbsp oil
Coarse salt
2–4 tbsp vegan butter

Tofu sour cream

1 package (12–14 oz.) silken tofu
2 tbsp lemon juice
1 tbsp apple cider vinegar
1/2 tsp salt
1 tbsp olive oil
1/2 tsp sugar or maple syrup, optional

Toppings

1–1½ cups shredded vegan cheddar
1–2 cups broccoli florets, steamed or roasted, optional
1/2 cup vegan bacon bits
3–4 green onions, sliced, or fresh chives
Salt and black pepper

Optional walnut bacon bits

1 cup walnuts, finely chopped (optional substitute)
1 tbsp soy sauce (optional substitute)
1 tbsp maple syrup (optional substitute)
1 tsp liquid smoke (optional substitute)
1/2 tsp smoked paprika (optional substitute)
1/2 tsp garlic powder (optional substitute)

METHOD

Make it

1
For optional walnut bacon bits, mix their ingredients, spread on parchment and bake at 350°F 8–12 minutes, stirring once. Watch closely and cool to crisp.
2
Heat oven to 425°F. Scrub and dry potatoes, pierce with a fork, rub with oil and sprinkle with salt. Bake on the rack or a baking sheet 45–60 minutes until crisp-skinned and tender.
3
Blend tofu, lemon juice, vinegar, salt and olive oil smooth. Adjust with optional sugar or maple syrup or more lemon; refrigerate until serving.
4
Steam or roast optional broccoli until tender and season lightly with salt and pepper.
5
Open potatoes and fluff with a fork. Add butter, cheddar and broccoli. If desired, return to oven 3–5 minutes to melt cheese. Add cold sour cream, bacon bits, onions or chives and pepper.

Cooking notes

For bowls, cut potatoes into chunks.
Use packaged vegan bacon bits or the walnut substitute, not both.

Serving suggestions

For a more substantial bowl, add white beans, black beans, seasoned tofu or leftover vegan chili.