4 large baking potatoes
1 cup cooked black beans
1 cup diced tomatoes
1/2 cup chopped green onions
1/2 cup sliced black olives
1/2 cup vegan sour cream
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
Olive oil, for brushing
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Lightly brush each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are baking, prepare the toppings. In a small saucepan, heat the black beans over medium heat until heated through. Season with salt and pepper to taste.
In a bowl, combine the diced tomatoes, chopped green onions, sliced black olives, and chopped fresh cilantro. Toss them together to mix well.
Once the potatoes are cooked, remove them from the oven and let them cool slightly. Slice each potato open lengthwise and fluff the insides with a fork.
Fill each potato with a spoonful of heated black beans, followed by a generous scoop of the tomato and olive mixture.
Drizzle each loaded potato with vegan sour cream and sprinkle with additional chopped cilantro, if desired.
Serve the vegan loaded baked potatoes while they’re still warm and enjoy!