Chipotle Loaded Potatoes

I was raised in the South and loaded potatoes usually come with smoked or bbq meat with lots of butter, sour cream, cheese, and then your fave BBQ (white sauce was my preference) smothered on top! I'm not going to lie, it's heaven! However, I can't handle all that dairy anymore. Thus, these delicious plant-based loaded potatoes were born. Be prepared that baked potatoes take at least an hour to cook OR you can microwave them on potato setting if you need a faster meal option.

Chipotle Loaded Potatoes

(serves 3- 4)

4 large baking potatoes OR 6 small ones

olive oil

sea salt

1 can of black beans, drained and rinsed

1 jalapeno, deseeded and diced

1 small red bell pepper, chopped

1/3 cup red onon, diced

1 tsp cumin

1/2 tsp chili powder

salt & pepper to taste

Sweet Chili Doritos*

1/8 cup cilantro, chopped

*Take a handful of the Doritos and place in a sealed plastic bag. Use your fist to mash the chips to smaller crumbles for a perfect crunchy flavor topping.

Directions:

Preheat oven to 400 degrees F. Wash potatoes and dry off. Use a fork to poke a few holes on the top of the potatoes.

On a sheet pan, lay down parchment paper and place potatoes on the sheet. Pour a very small amount of olive oil in dish and pour a little on top of each potato. Use your hands to spread the oil to cover the entire outside of the potato. Sprinkle each one with sea salt.

Place in oven and cook for at least an hour, depending on how large you may need to cook longer. Test by sticking a fork in and if it easily slides in the potato, they're ready.

In the mean time, prep your veggies and make your chipotle sauce. In a small mixing bowl, add all the chipotle sauce ingredients. Stir until well combined. Place in fridge until time to serve.

Wait to cook the bean filling until there's only 10 minutes left on the potatoes. In a small pot, add 1 tbs of olive oil and turn the heat to medium. Add in your red pepper, red onion, and jalapeno. Let them cook, stirring occassionally, for 3-5 minutes.

Add in your black beans, cumin, chili powder and pinches of salt and pepper. Stir to combine and allow to beans just to warm up- about 1-2 more minutes of cooking. Turn off the heat and cover until time to serve on top of potatoes.

Slice open cooked potatoes with a knife and fluff insides with a fork. Sprinkle salt and pepper inside if you prefer. Add a spoonful of chipotle sauce to the fluffed potato. Top with bean & pepper stuffing. Drizzle more chipotle sauce on top. Garnish with cilantro and Sweet Chili Dorito crumbles. Serve with a side of more chipotle sauce.

Chipotle Sauce

**you may want to double this recipe especially if serving 4!

1/2 cup Vegenaise (Follow Your Heart)

1 tbs adobo sauce from can of chipotle peppers in adobo sauce

1 tbs water