By Fredrica Syren:
Baked potatoes is a lunch food you will find in many restaurants in Sweden and while here in the USA baked potatoes is more a side dish, in Sweden they serve them as a main course with a fun filling and a nice side salad. In my house, we eat baked potatoes this way too and I love to let the kids themselves fill his or hers baked potato what they like so I usually make two creamy fillings along with lots of beans, vegetables and grated cheese as fillings
Baked Potato serves 5
5 large russet potatoes
Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potatoes thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.
Fillings:
Creamy Avocado
- 2 ripe avocados
- 6 Sundried tomatoes, minced
½ red onion, minced
1 dash of garlic powder - 1 cup vegan sour cream
- A dash of tabasco
- Salt & pepper to taste
Creamy Tofu Curry
- 1 package of extra firm tofu, drained and dried and crumbed up
- 1 ½ cup vegan sour cream
- ½ cup vegan mayo
- 1 red paprika, diced
- ¼ cup red onion, minced
- 2 tsp madras curry powder
- ½ tsp smoked paprika powder
- 3/4 tsp turmeric
- Salt & pepper to taste
Mix all ingredients for the fillings and keep cold until serving
