A hearty, filling, macro-balanced baked potato recipe, extremely satisfying and delicious. It's super simple to throw together, aside from the long bake time of the potatoes.
Preheat oven to 425 F and grease a pan with oil. Poke several holes all over the potatoes and add them to the greased baking pan. Bake for 20 minutes, flip and bake again for 15-20 minutes or until cooked through. While potatoes bake, chop green pepper and tomato into small chunks and add to a bowl with veggie grounds. Season with salt, pepper, and a little oil, tossing to combine. Spread the seasoned veggie grounds evenly across a baking tray and bake for 20-25 minutes or until cooked through. Once potatoes are ready, slice them down the center and carefully open. Fill with the cooked veggie grounds and top with dairy-free yogurt and chili oil if desired. Enjoy!
