Ingredients:
4 large potatoes
1 can of vegan chili (or homemade vegan chili)
1 cup vegan cheese, shredded (cheddar or mozzarella-style)
1/2 cup vegan sour cream
1/4 cup green onions, chopped
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, heat the vegan chili in a saucepan over medium heat until it’s warmed through.
Once the potatoes are done, remove them from the oven and let them cool for a few minutes until they’re safe to handle.
Cut a lengthwise slit in the top of each potato and gently squeeze the ends to open up the slit.
Use a fork to lightly mash the insides of the potatoes, creating a well for the toppings.
Spoon a generous amount of the heated vegan chili into each potato.
Sprinkle shredded vegan cheese on top of the chili-filled potatoes.
Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and let them cool slightly.
Top each potato with a dollop of vegan sour cream and a sprinkle of chopped green onions.
Season with salt and pepper to taste.
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