We had so many potatoes in our dreams after that poutine we made for national potato day that we decided we better "vegan-ize" the classic baked potato. The two ways are a classic sour cream & chive potato and the other, a gravy greens & jack cheddar potato. Theses are hot potatoes alright!
baked potato ingredients (made 1 of each potato):
2 russet potatoes
2 tbsp olive oil
1/4 tsp sea salt
1/4 tsp ground pepper
1/4 tsp paprika
2 tbsp vegan butter (for after baking)
Wash your potatoes and poke them around the surface with a fork. Then cover each potato with 1 tablespoon of olive oil and 1/8 tsp of sea salt, ground pepper, and paprika. Bake on tin foil at 350 F. Large russet potatoes will take about 75 min. Smaller ones around 60 mins.
tip: the tin foil doesn't need to be wrapped around the potato, but when it was finished baking I scrunched the foil around the sides of the potato to hold it while I mashed the insides. Plus it looks cool for serving.
gravy greens ingredients (for 1 large or 2 small potatoes):
1/8 C red onion or shallot, finely chopped
1 tsp coconut oil
1 C chopped kale
1/2 C vegan gravy
1/3 brick daiya jack cheddar wedge
Start cooking the gravy greens just before your potatoes are done baking. This will only take 2-3 mins. In a pan heated to medium, heat the coconut oil and then add shallots (or onion) and kale and sauté for a minute. Then add in gravy and cook for another minute or two until heated through and the kale is wilted but still bright green.
When the potatoes are done baking remove them from the oven and slice into the potato lengthwise and about half way through the centre. With a fork, mash the insides under the skin and add 1 tbsp of vegan butter per potato.
For the gravy greens & jack cheddar version crumble the daiya jack cheddar wedge onto the potato and throw it back in the oven for 3-5 minutes until the cheese is melted. Then remove from the oven and pour the gravy greens mixture on top.
For the classic sour cream & chives version just dollop as much cashew sour cream as you like and sprinkle with chives.