If you haven't seen those viral videos of the UK man selling these massive baked potatoes, first you gotta look them up, then come back. However, if you could care less and just want to see a baked potato recipe, you're still in the right place. This is a comfort food, but we're making it a little healthier by using unrefined sugars. White potatoes are best eaten in your follicular phase, since we have higher insulin sensitivity during this time, but as always, eat this whenever your heart desires!
Ingredients:
Makes ~4 servings
- 4 Russet potatoes
- 2 cans Cannelini beans
- 1/3 c maple syrup
- 1/3 c coconut sugar
- 4 tbsp ketchup
- 4 tbsp Dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp baking soda
- olive oil
- salt
- pepper
- chives (optional)
Directions:
- Preheat oven to 425 degrees.
- Wash, then prick potatoes all over. Drizzle with oil and sprinkle salt over the top. Bake for a minimum of 50 minutes.
- In the meantime, drain and rinse your beans. Add them to a baking safe dish along with the maple syrup, coconut sugar, ketchup, mustard, onion powder, garlic powder, baking soda, and salt to taste. Mix everything together. It may become foamy, and this is normal.
- If baking together, you can bake the beans underneath the potatoes for 20-25 minutes, until everything is bubbling.
- To serve, split open the baked potato in half, mash the insides a little bit, and add a little salt and pepper to taste. Fill the potato with some beans, and any other toppings you'd like, such as butter, cheese, chives, sour cream, etc.
If you're an omnivore, you can add cooked sausage or bacon to the beans for extra protein and flavor. Without it though, this meal is high in vegetarian protein and vitmain joy, of course. Enjoy! 🫶