Vegan Loaded Baked Potatoes
Ingredients:
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4 large baking potatoes
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1 cup cooked black beans
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1 cup diced tomatoes
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1/2 cup chopped green onions
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1/2 cup sliced black olives
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1/2 cup vegan sour cream
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1/4 cup chopped fresh cilantro
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Salt and pepper, to taste
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Olive oil, for brushing
Instructions:
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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.
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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.
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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.
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In a bowl, combine the diced tomatoes, chopped green onions, sliced black olives, and chopped fresh cilantro. Toss them together to mix well.
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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.
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Fill each potato with a spoonful of heated black beans, followed by a generous scoop of the tomato and olive mixture.
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Drizzle each loaded potato with vegan sour cream and sprinkle with additional chopped cilantro, if desired.
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Serve the vegan loaded baked potatoes while they’re still warm and enjoy!
