Overloaded Vegan Baked Potato

Ingredients:

Overloaded Potatoes

  • 12 Large Idaho® russet potatoes (80 count, about 10 oz. each) scrubbed and pierced with a fork
  • Olive oil
  • 12 tablespoon non-dairy margarine (optional)
  • 6 cups nacho “cheese” sauce (recipe below)
  • 3 cups spicy corn
  • 3 cups canned black beans, rinsed, drained
  • 3 cups vegan “sour cream” (recipe below)
  • Chives, optional garnish
  • BBQ sauce, drizzle, optional

Nacho “Cheese” Sauce

  • 4 6-7 oz Idaho® Russet Potatoes, peeled, cubed
  • 2 cups carrots, sliced 1/4 inch
  • 1 cup water
  • 2/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 cup nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 3 cups Roma tomatoes, seeded and diced
  • 2 cups jalapeño peppers, minced

Vegan “Sour Cream”

  • 14 oz firm tofu, drained
  • 2 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt

 Spicy Corn

  • 1 tablespoon vegetable oil
  • 3 cups corn kernels, fresh or frozen
  • 1 teaspoon chili powder

Directions:

Overloaded Potatoes

  1. Preheat oven to 400° Brush potatoes with olive oil. Place on parchment lined tray or on oven rack. Bake 1 hour or as needed until baked through. While potatoes are baking, prepare Nacho “Cheese” Sauce and Vegan “Sour Cream”.
  2. Cut a lengthwise slit in hot potatoes; gently press open and lightly fluff potato with a fork. Add 1 tablespoon margarine if desired. Top with 1/2 cup Nacho “Cheese” Sauce, 1/4 cup each Spicy Corn and black beans. Finish with a dollop of Vegan “Sour Cream” and snipped chives, if desired.

Nacho “Cheese” Sauce

  1. Place cubed potatoes and carrots in a saucepan and add water to cover by 1 inch. Cover pan, bring to a simmer and cook until potatoes and carrots are tender, 5-7 minutes. Drain, reserving water. Cool vegetables slightly.
  2. Combine carrots, potatoes and next 8 ingredients (1 cup water thru cayenne pepper), in a blender or food processor. Blend until smooth. Adjust thickness with reserved water as needed for pouring consistency, noting that sauce thickens when cool. Stir in jalapeño and tomato. Adjust salt as desired. Reheat briefly in microwave before serving. Makes 6 cups.

Vegan “Sour Cream”

  1. Blend all ingredients in a blender or food processor. Adjust salt and vinegar as desired to resemble sour cream. Refrigerate until serving. Makes 2 cups.

Spicy Corn

  1. Heat oil in a non-stick pan over medium-high heat. Add corn and sprinkle with chili powder. Cook stirring frequently until corn is toasted, about 5 minutes. Set aside until serving.
Print Recipe

Yield: 12

Source:
Jennifer DiFrancesco
Pitchforks
Canisius College, Buffalo, NY

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