- Preheat oven to 400°F.
- Brush potatoes with 1 tablespoon oil. Poke 5 or 6 holes in each potato with a fork. Wrap each potato in foil, place them in a baking pan and bake for 45-60 minutes.
- Slice portobellos into ¼-inch strips. Place strips into a bowl and toss with liquid smoke, barbecue sauce, salt and pepper until coated.
- Lightly oil a sheet pan and arrange portobello strips in a single layer. Bake in the oven alongside the potatoes for 20 minutes.
- In a skillet over medium heat, add remaining 2 tablespoons oil and plant-based crab cakes. Cook for 5-6 minutes on each side or until internal temperature reaches 165°F. Remove from pan and chop into small pieces.
- Remove portobellos and potatoes from oven. Chop portobellos into small “bacon-bit” size pieces and set aside.
- Leaving foil on, cut a slit in the top of each potato, press ends to open, and scoop out a few tablespoons of potato into a bowl.
- To the inside of each potato layer butter, sour cream, green onion, chives, crab cakes and portobello bacon. Add a couple tablespoons of the removed potato, and top with more portobello bacon, cheddar cheese, green onion and chives.
- Return potatoes to baking pan and broil for 3-4 minutes, or until cheese is melted.
C-Loaded
Baked Potatoes
- Preparation20 minutes
- Cook Time 1 hour
- Serves 4
INgredients
- 4 russet potatoes
- 3 tablespoons avocado oil, divided use
- 2 portobello mushrooms
- 2 teaspoons liquid smoke
- ¼ cup barbecue sauce
- Salt and pepper, to taste
- 1 package Good Catch® Plant-Based Breaded Crab Cakes
- ½ cup melted plant-based butter
- 1 cup plant-based sour cream
- ¼ cup thinly sliced green onions
- 2 tablespoons thinly sliced chives
- 1 cup plant-based shredded cheddar cheese
Instructions
- Preheat oven to 400°F.
- Brush potatoes with 1 tablespoon oil. Poke 5 or 6 holes in each potato with a fork. Wrap each potato in foil, place them in a baking pan and bake for 45-60 minutes.
- Slice portobellos into ¼-inch strips. Place strips into a bowl and toss with liquid smoke, barbecue sauce, salt and pepper until coated.
- Lightly oil a sheet pan and arrange portobello strips in a single layer. Bake in the oven alongside the potatoes for 20 minutes.
- In a skillet over medium heat, add remaining 2 tablespoons oil and plant-based crab cakes. Cook for 5-6 minutes on each side or until internal temperature reaches 165°F. Remove from pan and chop into small pieces.
- Remove portobellos and potatoes from oven. Chop portobellos into small “bacon-bit” size pieces and set aside.
- Leaving foil on, cut a slit in the top of each potato, press ends to open, and scoop out a few tablespoons of potato into a bowl.
- To the inside of each potato layer butter, sour cream, green onion, chives, crab cakes and portobello bacon. Add a couple tablespoons of the removed potato, and top with more portobello bacon, cheddar cheese, green onion and chives.
- Return potatoes to baking pan and broil for 3-4 minutes, or until cheese is melted.
