Loaded Baked Potato and Toppings

Ingredients

• 4 russet potatoes
• 1 tablespoon olive oil
• 1 ½ cups purchased pico de gallo
• 15-ounce can black beans
• ¼ teaspoon kosher salt
• 1 cup canned corn (or thawed frozen)
• 1 cup guacamole
• Shredded cheddar cheese, optional
• Fresh chopped cilantro
• Sour cream (or cashew cream)
• Other topping ideas:
  • Classic: Sour cream, high quality cheddar, chives, optional bacon
  • Lox: Smoked salmon, chives, cream cheese
  • Chili: Chili, cheddar cheese, green onion, sour cream
  • Broccoli Cheddar: Sauteed broccoli, sour cream, cheddar cheese or Vegan Queso
  • Nacho: Vegan Taco Meat or taco meat, canned refried beans, cheddar cheese or Vegan Nacho Cheese, salsa, sliced green onions, chopped lettuce, pickled jalapenos, crushed tortilla chips
  • Ranch: Sauteed Vegetables, Homemade Ranch Dressing, chickpeas or shredded chicken, chopped chives
  • Fajita: Fajita veggies, refried beans or pinto beans, sour cream, shredded cheese

Instructions

1. Preheat: Preheat the oven to 425 degrees Fahrenheit. (Alternatively, you can use our Quick Baked Potato or Baked Sweet Potato methods.)
2. Bake the potatoes: Scrub the potatoes and pierce them all over with a fork. Rub each potato with olive oil. Place the potatoes directly on oven rack (with a tray on rack below to catch any dripping oil). Bake 20 minutes and flip with tongs. Bake additional 25 minutes and check for tenderness with a fork. The fork should easily pierce the potato to the center. If not tender, continue baking, up to 15 minutes more depending on size of the potato.
3. Prep the toppings: Meanwhile, drain and rinse the black beans and mix them with the kosher salt. Drain or thaw the corn. Chop the cilantro. Or follow the notes above for other topping ideas!
4. Serve: When the potatoes are done, open the tops with a fork and top with the pico de gallo, seasoned black beans, corn, guacamole, cheddar cheese, cilantro and sour cream. Or follow the notes above of your choosing. Enjoy!