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.
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
Directions:
to bake the potatoes:
- Scrub the potato under cold water and pat dry.
- 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).
- If you want a soft skin, then oil with olive oil, if you want crispy skin then place the potatoes directly in the oven.
- 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
- While the potatoes are baking, prepare your toppings.
to make the sour soy yogurt:
- Mix 1&1/2 cups plain soy yogurt with 2 tablespoons lemon juice or vinegar.
- Mix well to blend, ad place in a bowl for serving.
to make the spicy crumbled tofu:
- Crumble 1 package of tofu into small pieces.
- Season with soy sauce and Cajun seasoning or seasonings of choice.
- Lightly saute in 1 tablespoon oil
- Place in a small bowl for serving.
to make the vegan parmesan:
- Mix the bread crumbs, nutritional yeast, dried mustard, nutmeg, salt and pepper.
- Place in a small bowl for serving.
to make the dish:
- Chop the chives and prepare any additional toppings you may wish, such as chopped bell peppers, jalapenos etc.
- When the baked potatoes are done the will feel slightly soft when lightly squeezed yet, with a crisp firm skin.
- Remove from the oven with an oven mitt or hot pad.
- Slice 3/4 of the way along the top and gently squeeze the sides so there is an opening to lace the toppings.
- It’s best to have both a salt mill and pepper mill on the table for those who wish.
- Serve on individual plates or a serving platter for each to help themselves ad top their potato as desired.