Bake Potatoes Like a Pro plus Ten Surprising Toppings

Whether you’re baking potatoes or sweet potatoes, having a technique that results in a crisp, seasoned skin, and fluffy, light flesh is where you want to be. I thought I’d highlight the sea-salt roasted baked potato technique I’ve been using exclusively for years. It’s so simple, works every time – you’ll know how to bake potatoes like a pro in no time. The general guide-lines? Place potatoes straight on the rack, no foil, and don’t under-bake – you can see read below for the details. Building on that foundation, I’ll share some topping ideas I’m excited about. As far as the ideas go, I’m going to focus on veg-friendly, healthful, and a bit unexpected. Enjoy! -h

1. Sea-Salt Baked Potatoes(101 Cookbooks)
I posted this recipe nearly seven years ago, and have used this technique to bake potatoes, yams, and sweet potatoes. I’m not a fan of the foil method (unless camping?), and this works brilliantly. Get the recipe here.

Bake Potatoes Like a Pro plus Ten Surprising Toppings

2. Baked Sweet Potato with Hummus & Kale(Donna Hay)
Donna Hay’s signature brilliance in one concise, achievable weeknight recipe. Get the recipe here.

Bake Potatoes Like a Pro plus Ten Surprising Toppings

3. Breakfast Baked Sweet Potato with Hibiscus Tea Yogurt and Turmeric Granola(Vegetarian Heartland)
Breakfast aspirations right here. And, even if you skip the potato….turmeric granola! 😉 Get the recipe here.

Bake Potatoes Like a Pro plus Ten Surprising Toppings

4. Loaded Garlic Kale Baked Potatoes(The Full Helping)
Love this vegan garlic and kale combination. You can also make a version of this recipe trading out the kale for broccoli (quick blanch it first & dry well). Get the recipe here.

Bake Potatoes Like a Pro plus Ten Surprising Toppings

5. Stuffed & Sauced Baked Sweet Potatoes(The First Mess / Minimalist Baker)
A beautiful Dana Shultz recipe captured by Laura Wright on The First Mess. Each sweet potato is topped with ginger-coriander chickpeas, a ginger-tahini sauce, and plenty of green onions and cilantro greening things out. Yes, please. Get the recipe here.

Bake Potatoes Like a Pro plus Ten Surprising Toppings

6. Dal Stuffed Sweet Potato(Green Kitchen Stories)
I love this recipe – tons of spices, lentils, crunch from some pumpkin seeds, and a jolt of green spinach. Perfect all-in-one meal. More details here.

Bake Potatoes Like a Pro plus Ten Surprising Toppings

7. Thai Stuffed Sweet Potatoes with Red Curry Peanut Sauce(80Twenty)
Baked purple sweet potatoes with a super simple peanut sauce, scallions, peanuts, and cilantro. Love this idea. Get the recipe here.

Bake Potatoes Like a Pro plus Ten Surprising Toppings

8. Chili Baked Potato(Naturally Ella)
A brilliant take on chili slathered baked potatoes. She uses this bulgur chili to top the potatoes. Get the full recipe here.

Bake Potatoes Like a Pro plus Ten Surprising Toppings

9. Baked Sweet Potato with Chickpeas and Broccoli Pesto(Jar of Lemons)
Another smart chickpea and sweet potato combination, this time with a quick broccoli pesto. Get the recipe here.

Bake Potatoes Like a Pro plus Ten Surprising Toppings

10. Stuffed Sweet Potato with Spinach and Feta(Purple Avocado)
Short ingredient list, big impact. Get the recipe here.

Bake Potatoes Like a Pro plus Ten Surprising Toppings
Bake Potatoes Like a Pro plus Ten Surprising Toppings

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How To Make the Creamy, Toasted Coconut Milk of Your Dreams

Let me start by saying, if you already make your own nut milks at home, you have to try this. I mean – walk to your kitchen, turn the oven dial, and get some coconut in there. You have to trust me here. I started making homemade toasted coconut milk a few months ago, and it has become one of my favorite things. It’s creamy, rich, nutty, and intense. I enjoy it immensely on its own, and as an ingredient in other preparations as well. It’s a real flavor punch. Imagine all the ways you can use it to make some of your favorite preparations even better. It’s great in chai tea, in morning oatmeal, baked oatmeal(!). You can use it in a wild range of sweet preparations, but it’s also good as a way to add a little je ne sais quoi, to broths, soups, and weeknight curries.

You can see how it comes together in a video of the process here, and you can find the recipe down below, as well as a few notes. Let me know if you make it, and if you do, please let me know how you’re using it!

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A couple notes. If you want to totally geek out on this, play around with the toastiness of your coconut. If you toast coconut deeply, you’re going to have a different profile than a more lightly toasted coconut. I tend to ride the dark side of the spectrum, but it’s wild the difference between a milk made with lightly toasted versus dark. Both delicious, just different.

Toasted Coconut Milk

Toasted Coconut Milk

Also, like all pure coconut milk, it will separate. And it solidifies in the refrigerator. Use it as you would canned coconut milk, and expect it to behave similarly (i.e. you might need to warm it up a bit, and give it a good stir before using)…

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