Overloaded Vegan Baked Potato | Idaho Potato Commission

Ingredients

• 12 large Idaho® russet potatoes (80 count, about 10 ounces each) scrubbed and pierced with a fork
• olive oil
• 12 tablespoons non-dairy margarine (optional)
• 6 cups nacho “cheese” sauce (recipe below)
• 3 cups spicy corn (recipe below)
• 3 cups canned black beans, rinsed, drained
• 3 cups vegan “sour cream” (recipe below)
• chives, optional garnish
• bbq sauce, drizzle, optional
• 4 6-7 ounce Idaho® russet potatoes, peeled, cubed
• 2 cups carrots, sliced ¼˝
• 1 cup water
• ⅔ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 cup nutritional yeast
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 2 cups jalapeño peppers, minced
• 3 cups Roma tomatoes, seeded and diced
• 1 tablespoon vegetable oil
• 3 cups corn kernels, fresh or frozen
• 1 teaspoon chili powder
• 14 ounces firm tofu, drained
• 2 tablespoons cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon salt