Loaded Baked Potatoes

Confession: I have absolutely ZERO patience and therefore I may never make jacket (baked) potatoes again, especially not at 7:30pm on a weeknight, that’s for sure. I put these babies in the oven at 7:05pm and they weren’t even close to done at 8:15pm, so needless to say, I was frustrated and HANGRY. But, they tasted really good so that sort of made up for it (…sort of). 
I timed it all wrong. All of the toppings were ready well ahead of the potatoes so I had to reheat them by the time the potatoes were ready to come out of the oven. But the toppings still tasted really yummy, even re-heated. I guess the lesson here is that if you don’t have a microwave to zap the potatoes for 5-10 minutes, then you better be prepared to wait at least an hour for them to be finished and have that fluffy soft texture. Best of luck to you all!
2 baking potatoes
1 package baby bella mushrooms, chopped
1 yellow onion, chopped
handful of kale, de-stemmed and chopped
3 strips Lightlife veggie bacon
handful of crispy onions
olive oil
Earth Balance butter
Preheat the oven to 400 degrees. Stab the potatoes with a fork multiple times and wrap in aluminum foil, and then place in the oven for at least an hour or until fork tender (if you have a microwave, stab the potatoes and zap on hi for 5 minutes each). Meanwhile, saute onions and mushrooms in a little olive oil over medium heat until browned and reduced in size. Add kale for the last few minutes and cover to wilt. Cook bacon strips on medium high heat for 2 minutes on each side and let cool completely before breaking into bits. To assemble, cut potatoes in half and coat insides with butter and sprinkle with salt, and then pile on mushroom mixture, bacon bits, and crispy onions. Enjoy!
Serves 2

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