(Baked) Potato "Salad"

Cheese. Sour cream. Butter. Since going vegan I didn't have much use for baked potatoes because this is how I thought of them--as greasy, heart-clogging sides for steaks. Then at a magical dinner where we were given plain baked potatoes and left to fend for ourselves, the world changed. I dumped every veggie available on top and wow--yumfest. Now our (Baked) Potato "Salad" is something I get so excited about in part because they're different every time depending on the toppings.

Kids will get excited about the top-your-own aspect. If you can find good organic potatoes, they'll also be a good source of B vitamins. 

Medium/large russet potatoes
Olive oil
Salt and pepper
Toppings

Heat oven to 425 degrees. Wash potatoes and poke with fork all over to pierce skin. Lightly coat with olive oil (or coconut oil) and sprinkle with salt and pepper. Place in oven and bake for approximately 45-50 minutes (possibly longer for larger potatoes), until fork pierces potatoes easily.

Cut potato in half and place in large bowl. Cover with desired toppings. 

Potato above has shiitake "bacon," white beans, diced tomatoes, lettuce, pea shoots, yellow pepper, avocado, and a little vinaigrette dressing.