BBQ loaded baked potato

Votes: 1
Rating: 3
You:
Rate this recipe!
Created by: Delish Knowledge

Prep Time

15minutes

Cook Time

1-2hours

Servings

Product Type

Beans,

Prep Time

15minutes

Cook Time

1-2hours

Servings

Product Type

Beans,

BBQ loaded baked potato

Votes: 1
Rating: 3
You:
Rate this recipe!
Created by: Delish Knowledge

Prep Time

15minutes

Cook Time

1-2hours

Servings

Product Type

Beans,

Prep Time

15minutes

Cook Time

1-2hours

Servings

Product Type

Beans,

Ingredients

Instructions

  1. Preheat oven to 350°Fahrenheit. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.
  2. Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.
  3. About 10 minutes before the potatoes are done, place the Organic Baked Beans Vegetarian in a medium sauce pan over medium heat and cook, stirring often, until hot, about 6-7 minutes.
  4. Heat the oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, add onion and cook until tender, about 5-6 minutes. Add the spinach leaves and a pinch of salt and pepper. Cook for 2-3 minutes until spinach has wilted.
  5. Cut open each potato. Top each potato with ¼ of the baked beans, ⅛ cup shredded cheddar, ¼ of the spinach mix and ¼ avocado. Top with more red pepper flakes, if desired.

Ingredients

Instructions

  1. Preheat oven to 350°Fahrenheit. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.
  2. Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.
  3. About 10 minutes before the potatoes are done, place the Organic Baked Beans Vegetarian in a medium sauce pan over medium heat and cook, stirring often, until hot, about 6-7 minutes.
  4. Heat the oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, add onion and cook until tender, about 5-6 minutes. Add the spinach leaves and a pinch of salt and pepper. Cook for 2-3 minutes until spinach has wilted.
  5. Cut open each potato. Top each potato with ¼ of the baked beans, ⅛ cup shredded cheddar, ¼ of the spinach mix and ¼ avocado. Top with more red pepper flakes, if desired.