A perfect baked potato is hard to beat. The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. Top it with a pat of butter or a dollop of sour cream, and you won’t be able to resist!
- 4 medium russet potatoes
- Extra-virgin olive oil
- Sea salt
- Sour Cream
- Bacon Bits
Preheat the oven to 425°F and line two baking sheet with parchment paper.
Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
Slice open each potato. Assemble with a dollop of sour cream, bacon bits, and a sprinkle of chives. Serve with remaining cashew cream and tempeh bacon on the side.