Ingredients:

  • 2 med. Russet or Idaho Potatoes
  • 1/4 of a Vegetable Bouillon cube*
  • 1/4 cup of SILK (or other vegan soymilk) approx. depends on size of potato
  • 1 large clove Garlic, minced
  • 1 to 2 tablespoon Canoleo or Spectrum
  • 2 or more tablespoon Flaxseed Meal
  • Salt and Pepper to taste

Directions:
Bake potatoes at 375 for 1 hour or until done. Remove potatoes from oven, let cool slightly. While potatoes are cooling saute garlic in Canoleo for about 2 minutes, add vegetable bouillon + a small amount of water to mix with. Take off heat. Scoop insides out of potato into bowl, add garlic mixture, flaxseed meal, Silk, salt & pepper. Mix together, put back into potato shells, bake for another 15 minutes or until slightly browned and you have one awesome tasting potato. Have with sauteed veggies such as broccoli, brussels or artichoke hearts. *Best Bouillon cube=”Balanced Food” ORGANIC Vegetable Bouillon Cubes


Serves: 2


Preparation time: 1