Barvecue Loaded Baked Potatoes
Adding tender & succulent, wood-smoked BVQ to your traditional baked potato makes for an easy, but unique, hearty plant-based meal.
Ingredients
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4 large russet potatoes
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2 tbsp olive oil
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2 tsp sea salt
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1/2 tsp black pepper
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2 cups Pulled BVQ
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barbecue sauce
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vegan butter or olive oil
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2 cups shredded vegan cheddar cheese
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green onions
Directions
Preheat oven to 400 degrees.
- Wash and dry potatoes, poke several holes in potatoes with fork.
- Brush potatoes with olive oil and sprinkle generously with salt and pepper.
- Bake for 1 hour or until tender.
- Meanwhile, cook Pulled BVQ according to package instructions and set aside.
- Once done, slice each potato lengthwise about 3/4 of the way through.
- Add butter/oil, then top with cheese, Pulled BVQ, barbecue sauce and green onions.
