What you’ll need:

• Russet Potato (Medium)
• Extra Virgin Olive Oil (1 tsp.)
• Sea Salt (optional)

Preheat oven to 350 degrees. Scrub potato under running water to remove  all dirt. Let dry. Rub potato with olive oil and sprinkle with sea salt (optional). Poke topside of potato a few times with a fork. Place potato directly on oven rack and bake for one hour. Carefully slice potato open at top and add desired toppings.

Topping Suggestions

• Green Salad Fixings: Baby Spinach. Grape Tomatoes. English Cucumber. Kalamata Olives. Onions. Sunflower Seeds. Lemon Juice. Pepper and Sea Salt.
• Vegan Chili, Vegan Cheese Sauce, and Chopped White Onion.
• Steamed Broccoli and Vegan Cheese Sauce.
• Sautéed Mushrooms, Baked Tofu, and Green Onions.
• Tex-Mex: Vegan ReFried Beans. Shredded Bibb Lettuce. Chopped Tomatoes. Guacamole. Chopped Onions. Sliced Black Olives. Salsa. Vegan Sour Cream. Chopped Jalapeños.

The possibilities are endless!

Note: This is a great meal for potlucks. Everyone can bring their favorite toppings, so no one goes home hungry. Also, several potatoes can be baked ahead, stored in the fridge, then heated when needed.