Bake a potato perfectly with time! Fluffy on the inside with a crisp, salty skin—this classic baked potato is a blank canvas for your favorite toppings. Whether loaded with cheese and bacon or kept simple with butter and herbs, it’s always satisfying.
Ingredients
- 4 medium russet potatoes
- Extra-virgin olive oil
- Sea salt
- Cashew Sour Cream
- Tempeh Bacon Bits
- Chives
Instructions
Steps:
- Preheat the oven to 425°F and line two baking sheet with parchment paper.
- Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
- Slice open each potato. Assemble with a dollop of sour cream or cashew cream, tempeh bacon bits, and a sprinkle of chives. Serve with remaining cashew cream and tempeh bacon on the side.
