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Baked Potato with Toppings

Our red potatoes have matured. We harvested them yesterday and enjoyed lovely baked potatoes for diner last night. Here’s what we did.

Baked Potato with Toppings

Serving Size: 4

Ingredients:

  • 1 large baking potato per person
  • 1 & 1/2 cups soy yogurt
  • 2 tablespoons lemon juice or vinegar
  • 1 cup crumbled spicy tofu
  • 1-2 tablespoons soy sauce
  • Cajun seasoning
  • 1 tablespoon oil
  • handful chives
  • salt and pepper to taste
  • 1/4 cup vegan parmesan

for the vegan parmesan:

  • 1/4 cup bread crumbs
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried mustard
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste

Red skin potatoes

Directions:

to bake the potatoes:

  1. Scrub the potato under cold water and pat dry.
  2. Prick the potato overall with a fork so that the steam may be released (otherwise is may explode with a messy oven as a result).
  3. If you want a soft skin, then oil with olive oil, if you want crispy skin then place the potatoes directly in the oven.
  4. General guidelines for baking a medium sized potato (about 5 ounces or 150 grams) are: 45 minutes at 400 F, or 60 minutes at 350 F or 90 minutes at 325 F
  5. While the potatoes are baking, prepare your toppings.

to make the sour soy yogurt:

  1. Mix 1&1/2 cups plain soy yogurt with 2 tablespoons lemon juice or vinegar.
  2. Mix well to blend, ad place in a bowl for serving.

to make the spicy crumbled tofu:

  1. Crumble 1 package of tofu into small pieces.
  2. Season with soy sauce and Cajun seasoning or seasonings of choice.
  3. Lightly saute in 1 tablespoon oil
  4. Place in a small bowl for serving.

to make the vegan parmesan:

  1. Mix the bread crumbs, nutritional yeast, dried mustard, nutmeg, salt and pepper.
  2. Place in a small bowl for serving.

Baked Potato with Toppings

to make the dish:

  1. Chop the chives and prepare any additional toppings you may wish, such as chopped bell peppers, jalapenos etc.
  2. When the baked potatoes are done the will feel slightly soft when lightly squeezed yet, with a crisp firm skin.
  3. Remove from the oven with an oven mitt or hot pad.
  4. Slice 3/4 of the way along the top and gently squeeze the sides so there is an opening to lace the toppings.
  5. It’s best to have both a salt mill and pepper mill on the table for those who wish.
  6. Serve on individual plates or a serving platter for each to help themselves ad top their potato as desired.
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