{"id":4980,"date":"2020-06-14T15:51:51","date_gmt":"2020-06-14T15:51:51","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=4980"},"modified":"2021-12-06T16:07:55","modified_gmt":"2021-12-06T16:07:55","slug":"re-baked-potatoes","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/re-baked-potatoes\/","title":{"rendered":"Re-Baked Potatoes"},"content":{"rendered":"<div class=\"wp-block-wpzoom-recipe-card-block-recipe-card is-style-newdesign header-content-align-left block-alignment-left\" id=\"wpzoom-recipe-card\"><div class=\"recipe-card-image\">\n\t\t\t\t<figure>\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"530\" src=\"https:\/\/sweetvegan.net\/wp-content\/uploads\/ReBakedPotatoes-scaled-800x530.jpg\" class=\"wpzoom-recipe-card-image\" alt=\"Re-Baked Potatoes\" id=\"4982\" srcset=\"https:\/\/sweetvegan.net\/wp-content\/uploads\/ReBakedPotatoes-scaled-800x530.jpg 800w, https:\/\/sweetvegan.net\/wp-content\/uploads\/ReBakedPotatoes-scaled-360x240.jpg 360w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\n\t\t\t\t\t<figcaption>\n\t\t\t\t\t\t<div class=\"wpzoom-recipe-card-pinit\">\n\t            <a class=\"btn-pinit-link no-print\" target=\"_blank\" data-pin-do=\"buttonPin\" href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https:\/\/sweetvegan.net\/re-baked-potatoes\/&#038;media=https:\/\/sweetvegan.net\/wp-content\/uploads\/ReBakedPotatoes-800x530.jpg&#038;description=Re-Baked%20Potatoes\" data-pin-custom=\"true\" >\n\t            \t<SVG class=\"wpzoom-rcb-icon-pinit-link\" enable-background=\"new 0 0 30 30\" height=\"30px\" id=\"Pinterest\" version=\"1.1\" viewBox=\"0 0 30 30\" width=\"30px\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n \t            \t    <Path class=\"wpzoom-rcb-pinit-icon\" d=\"M16,0C7.813,0,3,6.105,3,11c0,2.964,2,6,3,6s2,0,2-1s-2-2-2-5c0-4.354,4.773-8,10-8c4.627,0,7,3.224,7,7  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d=\"M28,25H25a1,1,0,0,1,0-2h3a1,1,0,0,0,1-1V10a1,1,0,0,0-1-1H4a1,1,0,0,0-1,1V22a1,1,0,0,0,1,1H7a1,1,0,0,1,0,2H4a3,3,0,0,1-3-3V10A3,3,0,0,1,4,7H28a3,3,0,0,1,3,3V22A3,3,0,0,1,28,25Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,31H7a1,1,0,0,1-1-1V20a1,1,0,0,1,1-1H25a1,1,0,0,1,1,1V30A1,1,0,0,1,25,31ZM8,29H24V21H8Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,9a1,1,0,0,1-1-1V3H8V8A1,1,0,0,1,6,8V2A1,1,0,0,1,7,1H25a1,1,0,0,1,1,1V8A1,1,0,0,1,25,9Z\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"2\" x=\"24\" y=\"11\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"4\" x=\"18\" y=\"11\" \/>\n \t            \t    <\/g>\n \t            \t<\/SVG>\n\t                <span>Print<\/span>\n\t            <\/a>\n\t        <\/div>\n\t\t            <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t<div class=\"recipe-card-heading\">\n\t\t\t\t<h2 class=\"recipe-card-title\">Re-Baked Potatoes<\/h2><span class=\"recipe-card-author\">Recipe by Jennifer-June<\/span><span class=\"recipe-card-course\">Course: <mark>Main Dishes<\/mark><\/span><\/div><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Servings<\/span><p class=\"detail-item-value\">4<\/p><span class=\"detail-item-unit\">servings<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Prep time<\/span><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Cooking time<\/span><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-3\"><span class=\"detail-item-icon foodicons foodicons-fire-flames\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Calories<\/span><span class=\"detail-item-unit\">kcal<\/span><\/div><\/div><\/div><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">Ingredients<\/h3><ul class=\"ingredients-list layout-1-column\"><li id=\"wpzoom-rcb-ingredient-item-5ee6444a41c4b\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 Large (3 medium or 4 small) Russet Potatoes<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-5ee6444a41c4d\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2\/3 cup soft tofu<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-5ee6444a41c4e\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">Tomato slices<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-15921492296231229\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 cup shredded vegan mozzarella ( I like to use homemade but Daiya foods makes a pretty good one)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-15921492461531438\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">4 slices of your favourite vegan cheese (Again,  I like to use homemade but my favourite store bought is Chao)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-5ee6444a41c4f\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 teaspoon Spike Seasoning (optional)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1592149199935999\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 tsp chopped fresh or dried dill<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-15921492084681044\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">Salt &amp; Pepper to taste<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-163880647277695\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><a rel=\"\" aria-label=\"\" href=\"https:\/\/sweetvegan.net\/wp-admin\/post.php?post=2749&#038;action=edit\" target=\"_blank\">Vegan parmesan<\/a> *optional<\/span><\/p><\/li><\/ul><\/div><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">Directions<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-5ee6444a41c51\" class=\"direction-step\">Heat the oven to 425\u00b0F<br \/><\/li><li id=\"wpzoom-rcb-direction-step-5ee6444a41c53\" class=\"direction-step\">Scrub the potatoes clean, pat them dry and prick the potatoes in a few places with the tines of a fork. <\/li><li id=\"wpzoom-rcb-direction-step-5ee6444a41c54\" class=\"direction-step\">Bake  the potatoes directly on the oven rack for 50 to 60 minutes. This is for large potatoes so if your potatoes are smaller or vary in size, you&#8217;ll need to check on them earlier.<\/li><li id=\"wpzoom-rcb-direction-step-5ee6444a41c55\" class=\"direction-step\">Once the potatoes are done, and cool enough to handle, cut them in half lengthwise. <\/li><li id=\"wpzoom-rcb-direction-step-15921495889363775\" class=\"direction-step\">Scoop the inside fo the potatoes out with a spoon, being careful not to tear the skins, and place in a bowl with the tofu, shredded mozzarella, and seasonings.<\/li><li id=\"wpzoom-rcb-direction-step-15921496537804528\" class=\"direction-step\">Mash the potato\/tofu mix together until well combined with the cheese and seasonings.<\/li><li id=\"wpzoom-rcb-direction-step-15921497050025317\" class=\"direction-step\">Divide the mash evenly between the potato skins, re-stuffing them. Top each potato half with a slice of cheese and a slice of tomato. If you like you can sprinkle more mozzarella, <a rel=\"\" aria-label=\"\" href=\"https:\/\/sweetvegan.net\/wp-admin\/post.php?post=2749&#038;action=edit\" target=\"_blank\">parmesan<\/a>, salt pepper or dill etc&#8230; on top.<\/li><li id=\"wpzoom-rcb-direction-step-15921498067716542\" class=\"direction-step\">Return to the oven at  375\u00b0F,  and bake for another 15 minutes or until potatoes are hot again, tomato slices are tender, and cheese is melted.<\/li><\/ul><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Re-Baked Potatoes\",\"image\":[\"https:\\\/\\\/sweetvegan.net\\\/wp-content\\\/uploads\\\/ReBakedPotatoes-scaled.jpg\",\"https:\\\/\\\/sweetvegan.net\\\/wp-content\\\/uploads\\\/ReBakedPotatoes-scaled-500x500.jpg\",\"https:\\\/\\\/sweetvegan.net\\\/wp-content\\\/uploads\\\/ReBakedPotatoes-scaled-500x375.jpg\",\"https:\\\/\\\/sweetvegan.net\\\/wp-content\\\/uploads\\\/ReBakedPotatoes-scaled-480x270.jpg\"],\"description\":\"\",\"keywords\":[\"baked potatoes\",\"plant based recipes\",\"rebaked potatoes\",\"Stuffed potatoes\",\"vegan potatoes\",\"vegan recipes\"],\"author\":{\"@type\":\"Person\",\"name\":\"Jennifer-June\"},\"datePublished\":\"2020-06-14T15:51:51+00:00\",\"prepTime\":\"\",\"cookTime\":\"\",\"totalTime\":\"\",\"recipeCategory\":[\"Main Dishes\"],\"recipeCuisine\":[],\"recipeYield\":[\"4\",\"4 servings\"],\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"2 Large (3 medium or 4 small) Russet Potatoes\",\"2\\\/3 cup soft tofu\",\"Tomato slices\",\"1\\\/4 cup shredded vegan mozzarella ( I like to use homemade but Daiya foods makes a pretty good one)\",\"4 slices of your favourite vegan cheese (Again,  I like to use homemade but my favourite store bought is Chao)\",\"1\\\/2 teaspoon Spike Seasoning (optional)\",\"1 tsp chopped fresh or dried dill\",\"Salt & Pepper to taste\",\"Vegan parmesan *optional\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Heat the oven to 425\u00b0F\",\"text\":\"Heat the oven to 425\u00b0F\",\"url\":\"https:\\\/\\\/sweetvegan.net\\\/re-baked-potatoes\\\/#wpzoom-rcb-direction-step-5ee6444a41c51\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Scrub the potatoes clean, pat them dry and prick the potatoes in a few places with the tines of a fork.\",\"text\":\"Scrub the potatoes clean, pat them dry and prick the potatoes in a few places with the tines of a fork.\",\"url\":\"https:\\\/\\\/sweetvegan.net\\\/re-baked-potatoes\\\/#wpzoom-rcb-direction-step-5ee6444a41c53\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Bake  the potatoes directly on the oven rack for 50 to 60 minutes. 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