Potatoes get such a bad rap. Usually, people stay away from consuming potatoes because they believe them to be fattening when in actuality they can be very healthy if prepared a certain way. Take this loaded baked potato, for example. Usually loaded baked potatoes have an obscene amount of butter, sour cream, and bacon. However, sub in vegan butter, a cashew-based sour cream, and carrot bacon, and boom! Healthy potato recipe!
Loaded Baked Potato With Carrot Bacon [Vegan]
- 4 large russet potatoes
- 3 large carrots
- 1 tablespoon soy sauce or liquid aminos
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke or 1 teaspoon of smoked paprika
- 1 cup cashews, soaked for at least 2 hours
- 1 tablespoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon white miso paste
- 1/4 cup water
- Cilantro leaves, for garnish
- Scallions or chives, for garnish
- Vegan butter (optional)
- Preheat the oven to 400°F. Scrub your potatoes, dry them, and pierce them with a fork. If desired, brush them with a little olive oil. Carefully place the potatoes directly on the oven rack and bake them for 1 hour, until tender throughout. You can also bake your potatoes on the grill, just wrap them in foil and grill for 45-60 minutes, turning them after 30 minutes.
- While the potatoes are baking, use a vegetable peeler to peel the carrots into long strips.
- Mix the soy sauce, maple syrup, oil, and liquid smoke and toss the carrot strips in the liquid. Place the strips in a single layer on a parchment-lined baking sheet.
- Bake at 400°F (you can put them in while the potatoes are cooking) for 5-7 minutes. Carefully remove the baking sheet, and using tongs, flip the carrots, return the pan to the oven, and bake for 5 more minutes. Watch the carrots carefully, and when the edges begin to get brown and crispy, remove the carrots.
- Use the tongs to transfer the carrots to a wire cooling rack, so they can stay crispy as they cool down. Once cool, cut the carrot bacon into 1-inch pieces.
- To make the sour cream, mix together the cashews, lemon juice, vinegar, miso paste, and water in a food processor or blender until completely smooth. Refrigerate the sour cream until ready to serve.
- To serve, cut open the potatoes, top with sour cream, vegan butter if you'd like, carrot bacon pieces, cilantro, and scallions or chives. Serve hot.