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Vegan Loaded Potato

Author: Gabrielle Reyes

Ingredients

For the potatoes

  • 2 medium russet potatoes
  • 1 teaspoon avocado oil
  • ¼ teaspoon salt

For the seasoned black beans

  • 1½ cups cooked black beans
  • Use one 15-ounce can drained and rinsed, or ½ cup dried beans cooked until tender
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 1 2 tablespoons water
  • ½ small jalapeño finely chopped, or a pinch of cayenne pepper, optional

For the simple homemade hummus

  • 1 cup cooked chickpeas drained
  • 1 tablespoon avocado oil
  • 1 teaspoon poultry seasoning see notes
  • ¼ teaspoon salt
  • 1 tablespoon lime or lemon juice optional but recommended
  • 3 5 tablespoons water as needed

For assembling

  • 1 medium tomato finely diced
  • ¼ cup chopped fresh cilantro
  • Hot sauce sliced jalapeño or cayenne pepper, to taste
  • 1 2 tablespoons water for thinning the hummus if needed

Instructions

  • Bake the potatoes
  • Preheat the oven to 425°F.
  • Scrub the potatoes and pierce each one several times with a fork. Rub them with the avocado oil and sprinkle with salt.
  • Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until completely tender when pierced with a knife.
  • The episode mentions roasting at 375°F for approximately 20 minutes. That timing works for very small or partially cooked potatoes, but raw medium russets will need the longer cooking method above.
  • Prepare the black beans
  • Place the cooked black beans in a small saucepan with the cumin, salt, cilantro, jalapeño or cayenne and 1 tablespoon of water.
  • Cook over medium-low heat for 5–7 minutes, stirring occasionally. Add another tablespoon of water if the beans begin to dry out.
  • For the lowest-cost version, soak ½ cup dried black beans overnight, drain them and simmer in fresh water for approximately 1½–2 hours, or until tender.
  • Make the hummus
  • Add the chickpeas, avocado oil, poultry seasoning, salt and optional citrus juice to a blender or food processor.
  • Blend while adding the water one tablespoon at a time. Stop when the hummus is smooth and creamy but still thick enough to spoon over the potatoes.
  • Taste and adjust the seasoning.
  • Assemble the potatoes
  • Cut each baked potato lengthwise and gently fluff the inside with a fork.
  • Divide the seasoned black beans between the potatoes. Top each one with diced tomato, fresh cilantro and a generous spoonful of homemade hummus.
  • Finish with hot sauce, sliced jalapeño or a small pinch of cayenne for Gabrielle’s spicy finish.
  • Serve immediately.

Notes

Poultry seasoning is normally a plant-based mixture of herbs such as sage, thyme and rosemary, but check the label to confirm.