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Fully Loaded Baked Potatoes

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Fully Loaded Baked Potatoes

April 17, 2020

by Kaylee Gottschalk

Full loaded baked potato Kaylees eatery
Full loaded baked potato Kaylees eatery

Potato  

1               large potato

1 tbsp    olive oil

1 tsp       garlic powder

½ tsp      salt

1 tsp       paprika

Guacamole

½              avocado (mashed)

½              tomato (diced)

¼               red onion (diced)

½              lemon (juiced)

salt and pepper to taste

Bean chili

½              white onion (finely diced)

2               garlic cloves (minced)

½              can of black beans

½              can kidney beans

½              cup sweet corn (fresh or frozen is fine)

1 tsp       cumin

1 tsp       chili powder

1 tsp       oregano

2 tbsp    tomato paste

1 cup      vegetable stock

½ cup     tomato puree

Sour cream

½              cup of soaked cashews

1               lemon (juiced)

2 tbsp    rice vinegar

½              cup water

1               garlic clove

salt and pepper to taste

Full loaded baked potato Kaylees eatery
Full loaded baked potato Kaylees eatery

Method: Potato

  1. Preheat the oven to 175°C
  2. Mix the olive oil, paprika, salt and garlic and brush the potato with the mix.
  3. Bake the potato for approximately 50-60 minutes.

Method: Bean chili

  1. Heat some olive oil in a medium sized pot over a medium heat.
  2. Add the onion, garlic, herbs, spices and salt.
  3. Cook until fragrant, stirring continuously.
  4. Add the tomato paste and cook for another 2-3 more minutes.
  5. Add vegetable stock, beans, sweet corn and tomato puree.
  6. Cook on a medium low heat for around 30 minutes until thick.
  7. Season to taste.

Method: Guacamole

  1. This is simple. Place all the guacamole ingredients in a mixing bowl and mash together.

Method: Sour cream

  • Again, very easy. Simply blend all the ingredients in a blender until smooth.
Full loaded baked potato Kaylees eatery
Full loaded baked potato Kaylees eatery

Assembly

Once the potatoes are cooked, take a small knife & cut holes out of the top of the potatoes. Scoop the bean chili in the holes, and top with the guacamole and sour cream.

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Kaylee