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 a teaspoon of sea salt, ground black pepper, and paprika. Bake on tin foil at 350°F. Large russet potatoes will take about 75 minutes, smaller ones around 60 minutes.

Start cooking the gravy greens just before your potatoes are done baking. This will only take 2 to 3 minutes. Heat a pan over medium, and add the coconut oil, shallots (or onion), and kale and sauté for 1 minute. 

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 tablespoon of vegan butter per potato.

For the gravy greens and jack cheddar version, crumble the jack cheddar wedge onto the potato and throw it back in the oven for 3 to 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 and chives version, just dollop as much cashew sour cream as you like and sprinkle with chives.