Veggie Loaded Baked Potato Board Food

VEGGIE LOADED BAKED POTATO BOARD

Steps:

• Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
• Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
• Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
• Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
• On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.

VEGGIE LOADED BAKED POTATO BOARD

Steps:

• Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
• Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
• Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
• Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
• On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.

LOADED VEGAN BAKED POTATOES

Steps:

• Preheat oven to 375°F.
• Wash and dry potatoes, then prick each with a fork several times (around 6 pricks per potato)
• Microwave Baked Potatoes: Place prepared potatoes in a microwave and either use the baked potato setting on your microwave or cook for 10 minutes. Use tongs to turn potatoes and cook for 5 additional minutes. Use a fork to see if the center is tender enough. If not, cook in two-to-three-minute increments until done. Leave potatoes in the microwave to cool or use oven mitts to remove the hot potatoes. They will need to cool for several minutes before they are cool enough to touch.
• Oven-Baked Potatoes: Preheat oven to 375°F. Place prepared potatoes in the oven and bake for 60 to 75 minutes, until the potatoes are fork-tender.
• Use oven mitts to remove potatoes from the oven. Set aside to cool slightly.
• Pour the vegan chili in a microwave-safe bowl and heat for a minute or two until warmed through
• Once the potatoes are done and have cooled enough to handle, use a fork to make a dotted vertical line on top of each potato. Press in the sides together to open the potatoes. Use the fork to push the potato flesh up and out.
• Place a little bit of vegan butter and some vegetable broth on the inside of each cut potato. Use a fork to gently "mash" the broth and butter into the potato flesh a bit. This step makes the potato flesh fluffier and moist.
• Top each potato with warmed vegetarian chili, green onion, vegan sour cream, and shredded vegan cheese. Place potatoes on a plate and microwave them in 30-second to 1-minute increments until the cheese has melted.
• Finish by topping with vegetarian bacon bits, if desired.

VERY VEGGIE BAKED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, turning once., In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat until tender, 8-12 minutes, stirring frequently. Sprinkle with salt and keep warm., Combine spreadable cheese and sour cream. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil.