Loaded Potatoes, Two Ways

We know a plain baked potato can get pretty boring, so we've come up with two ways for you to load up your potato with flavor. The first potato is filled with marinated mushrooms and topped with creamy French Onion Dip, and the second has black beans, roasted corn, and of course tons of queso to top it off! These potatoes make for a hearty and delicious meal. Adjust the measurements in the recipe according to the amount of potatoes you are making. These measurements are for 1 loaded potato. 

Mushroom and Chives Baked Potato 

Ingredients: 

• 1 medium to large sized russet potato 
• 2 button mushrooms 
• 3 tbsp chopped white onion
• 2-3 tbsp chopped chives
• Oil of choice for cooking (we recommend Avocado oil or Extra Virgin Olive oil!) 
• Coconut aminos (can sub soy sauce!)
• Sea salt

Method: 

First, preheat your oven to 425 degrees. Next, wash your potato. Once washed, use a fork to poke holes in your potato, this will help your potato bake evenly. Rub your potato with your oil of choice, place onto a lined baking tray, and sprinkle with sea salt. Place your potato or potatoes in the oven for around 45 minutes, until soft enough to easily pork a fork completely through it. 

Near the end of your potato baking, thinly slice your onion and mushrooms and sauté in a pan with a drizzle of your oil of choice as well as 1 tsp of coconut aminos. 

Once your potato is done baking, let cool out of the oven for 5-10 minutes. Split the potato open, slightly mash the potato with your fork, and load it up with the filling! Garnish with chopped chives and loads of French Onion Dip.

TexMex Baked Potato 

Ingredients: 

• 1 medium to large sized russet potato 
• 3 tbsp fresh or frozen corn kernels 
• 1/2 cup black beans
• 1/4 tsp ground cumin powder
• 1/4 tsp smoked paprika
• 2 tbsp Extra Virgin Olive Oil

Method: 

First, preheat your oven to 425 degrees. Next, wash your potato. Once washed, use a fork to poke holes in your potato, this will help your potato bake evenly. Rub your potato with your oil of choice, place onto a lined baking tray, and sprinkle with salt. Place your potato or potatoes in the oven for around 45 minutes, until soft enough to easily pork a fork completely through it. 

Coat your corn kernels with your oil of choice, and sprinkle with sea salt. Roast in the oven for 10 minutes or until browned, flipping halfway through.

Drain and rinse your black beans, then add them to a medium sized mixing bowl. Add 2 tbsp olive oil to your black beans, as well as the ground cumin powder and smoked paprika powder. Use a fork to mix and slightly mash your black beans. Once mashed, transfer onto a pan and warm your bean mixture over low heat for around 5 minutes. 

Once your potato is done baking, let cool out of the oven for 5-10 minutes. Split the potato open, slightly mash the potato with your fork, and load it up with the filling! Don't forget to load up with Mother Raw Queso, or try our Spicy Queso for some extra heat!