Archimbald Schreiber October 27, 2020 Fall Recipes
4 medium russet potatoes
Extra-virgin olive oil
Cashew Sour Cream
Tempeh Bacon Bits
1. Preheat the oven to 425°F and line two baking sheet with parchment paper.
2. Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
3. Slice open each potato. Assemble with a dollop of sour cream or cashew cream, tempeh bacon bits, and a sprinkle of chives. Serve with remaining cashew cream and tempeh bacon on the side.