Real Food, Real Fast: Baked Potatoes

This is something that I have fond memories of eating as a kid. I avoided it for the longest time since focusing on being plant-based and whole foods. But I was recently crunched for time and found a few potatoes on hand so I threw them in the oven and was pleasantly surprised by how I was able to jazz up this humble vegetable.

I recommend starting with an heirloom variety or the small red potatoes that are pretty easy to find. They are more moist than the traditional Russet variety.

Here are some ideas for toppings:

• hummus (it’s surprisingly good with potatoes), try Ithaca brand Lemon Garlic Hummus

• salsa

• KiteHill Soft Spreadable cheese (it’s vegan and delicious)

• sautéd spinach, garlic and mushrooms

• olive tapenade

• chimichuri sauce