Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Baked Potato with Vegetarian toppings

on February 5, 2015

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Russet potatoes pierced, oiled, salted and baked in a hot 500 degree convection oven for 45 minutes direct on the oven rack. Topped it with sour cream and salsa made with black beans, red onions, tomatoes, cilantro and lime with salt to season. The most wonderful part was splitting open the potato and see the steam rising and watching the pat of butter melt on top. Goosebumps!
A great vegan option minus the sour cream.

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