Ingredients
1 (10- to 12-ounce) Russet potato
1 tablespoon vegan sour cream
1/2 cup canned vegetarian refried pinto beans, warm
Salt to taste
1/4 teaspoon ground cumin (optional)
3 tablespoons Nacho Mom's Ultimate Vegan Queso
1 tablespoon vegan sour cream
1/2 cup canned vegetarian refried pinto beans, warm
Salt to taste
1/4 teaspoon ground cumin (optional)
3 tablespoons Nacho Mom's Ultimate Vegan Queso
pico di gallo or chopped tomatoes, to taste (optional)
1 green onion, thinly sliced
Method
Preheat oven to 400°F. Prick potato all over with a fork and arrange on a baking sheet. Bake until just tender, about 1 hour; set aside until cool enough to handle. Meanwhile, preheat broiler.
Cut open potato and scoop about 1/2 cup of the cooked flesh into a medium bowl. Add vegan sour cream, beans, salt and cumin and mash with a fork to combine. Use bean mixture to refill potato, then top with Nacho Mom's Ultimate Vegan Queso and return to baking sheet or place in a small baking dish. Broil until queso is melted, about 2 minutes. Top with pico or tomatoes, if desired, and green onions and serve. (you can also top with more vegan sour cream and/or fake bacon bits)
Cut open potato and scoop about 1/2 cup of the cooked flesh into a medium bowl. Add vegan sour cream, beans, salt and cumin and mash with a fork to combine. Use bean mixture to refill potato, then top with Nacho Mom's Ultimate Vegan Queso and return to baking sheet or place in a small baking dish. Broil until queso is melted, about 2 minutes. Top with pico or tomatoes, if desired, and green onions and serve. (you can also top with more vegan sour cream and/or fake bacon bits)
