Loaded Baked Potatoes with Baked Beans and the Works from Whole Bowls: Complete Gluten-Free and Vege

Ingredients

• ⅓ cup distilled white vinegar
• 1 (5.5-ounce) can tomato paste
• 1 tablespoon molasses
• 1 tablespoon maple syrup
• 2 tablespoons extra-virgin olive oil
• sea salt
• 1 (28-ounce) can crushed tomatoes
• 2 onions, finely diced
• 6 small baking (russet) potatoes
• 2 teaspoons extra-virgin olive oil or coconut oil
• ¼ teaspoon ground nutmeg
• 4 cups cooked white kidney beans (cannellini beans)
• 2 teaspoons sea salt
• ground black pepper, to taste
• 1 cup sliced scallions
• Smoked paprika
• 1 cup sour cream
• 1 cup grated or shaved sharp cheddar cheese