The Unconventional Vegan Baked Potato
I just love baked potatoes. I love their simplicity, taste, comforting feeling, and crispy skin. I love how you can pile almost anything on top: they’re just so darn versatile.
Now, the traditional way to eat a baked potato, at least it’s the traditional way in Canada, is to slather your tasty potato with mounds of sour cream, butter, and maybe even cheese.
Talk about a triple dairy whammy!
Of course, I have been known to indulge in this triple threat. But I realized lately that there are delicious, albeit unconventional, ways of enjoying your ‘tatter’.
This week’s Food Love recipe is all about simplicity and unconventionalism. I’m stripping away the layers of sour cream, butter, and cheese, and I’m replacing them with mouth-watering vegan friendly toppings.
And, the result is surprisingly delicious, maybe even magically delicious (just like the horrible Lucky Charms leprechaun says. Did anyone get that inside joke?).
So…off to the races with our unconventional vegan baked potato. It’s time to fill your tummy with a comforting potato, topped with sauteed kale, bruschetta filling, and avocado vinaigrette.
- 1 russet baking potato
- 1/2 avocado: soft and ripe
- 2 tbsp of apple cider vinegar
- 2 drops of NuNaturals vanilla liquid stevia (or natural sweetener of choice)
- 1 small tomato
- 1/2 clove of garlic
- 2 tsp of olive oil
- 2 large handfuls of chopped kale
- 2 additional tsp of an oil of your choice
- lemon juice
- sea salt
- Bake your potato for 85-90 minutes in a pre-heated 440 degrees Fahrenheit oven or toaster oven. Remember to poke two small holes in the flesh of the potato, on one side. Place the potato in the oven as is; you do not have to wrap it in aluminum foil. If you bake it uncovered, the skin will crispin — and that’s what you want. The potato is ready when a knife easily pokes through the whole potato. (Baking time will vary depending upon how large your potato is.)
- Make the bruschetta filling: Chop the tomato, and place it in a small bowl. Add 1/2 clove of minced garlic, 1 pinch of salt, 1 pinch of pepper, and 2 tsp of olive oil. Stir. Let the tomato marinate while the potato is cooking.
- Make the avocado vinaigrette: place 1/2 avocado in a medium sized bowl; add 2 tbsp of apple cider vinegar, and 2 drops of vanilla liquid stevia (or a small amount of your favorite natural sugar or sweetener). Add a pinch of salt and pepper. Mash and stir the avocado with a fork, until it is smooth.
- Sauté the chopped kale. In a pan, set to medium heat, add 2 tsp of oil; sauté the kale for 4 minutes, then drizzle 1-2 tsp of fresh lemon juice on top. Also sprinkle the kale with a pinch of salt and pepper.
- Plate your potato. Cut your potato open, and drizzle the inside with a small amount of olive oil, salt and pepper. Top the potato with the kale, first. Followed by the bruschetta filling (tomato), then avocado vinaigrette.