Vegan Potato Recipes — The Dinner That Earned Its Spot on the Table

Interview. In-person, at the school, Tuesday morning. I wore the blazer I bought at the Goodwill on Pulaski in October specifically for this purpose — dark gray, fits correctly, twenty-two dollars — and the black pants and the flats. I took the Metra in from Oak Lawn, which takes forty minutes and deposits you about a mile from the school, and I walked the mile in the cold reading over my notes on a folded piece of paper I kept in my coat pocket.

Mrs. Dominguez and two assistant principals. They asked about my teaching philosophy, my experience with communication supports for non-verbal students, how I handle a student in crisis while managing the rest of the classroom. I had an answer for every single one. The answer about non-verbal communication supports I gave in three paragraphs and cited three specific strategies from student teaching and one from the course literature. Mrs. Dominguez said "You really know this material." I said "I really care about these kids." She nodded once in a way that meant something.

I do not have the job yet. I may not get the job. But I went in there knowing my material, which is all you can do. I took the Metra home and ate a granola bar in my coat in the Oak Lawn station and called Patty from the platform to tell her how it went. She said "I knew you'd do great." She says this every time. I no longer argue with it.

Made loaded baked potatoes for dinner Thursday — big russets from Aldi, eighty-nine cents each, baked an hour at 400, split and loaded with shredded cheddar, sour cream, the last of some leftover bacon I had crumbled and frozen. Total cost for two loaded potatoes: maybe three dollars. Ate them in my bedroom while re-reading my interview notes. The interview felt good. The potatoes were better. Both things can be true at once.

The potatoes were honestly the best part of that whole week — and I mean that as a compliment to the week, not a dig at the interview. There’s something about a loaded baked potato that meets you exactly where you are: no fuss, no pretense, just a big warm thing that delivers. I’ve been experimenting with making mine fully plant-based, and it turns out the vegan version is just as satisfying — maybe more so, because you feel a little smug about it while you eat.

Vegan Loaded Baked Potatoes

Prep Time: 10 min | Cook Time: 60 min | Total Time: 70 min | Servings: 2

Ingredients

• 2 large russet potatoes, scrubbed
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 cup shredded vegan cheddar cheese
• 1/4 cup vegan sour cream
• 2 tablespoons vegan butter
• 2 tablespoons sliced green onions
• 1/4 cup canned chickpeas, drained and rinsed (optional, for protein)
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions

1. Preheat oven. Heat oven to 400°F. Line a small baking sheet with foil.
2. Prep potatoes. Rub each potato all over with olive oil and sprinkle with kosher salt. Pierce each potato 6–8 times with a fork.
3. Bake. Place potatoes directly on the oven rack (or on the foil-lined sheet) and bake for 55–60 minutes, until the skin is crisp and a fork slides easily into the center.
4. Optional chickpea topping. While potatoes bake, toss drained chickpeas with smoked paprika and a pinch of salt. Toast in a dry skillet over medium heat for 5–7 minutes until slightly crisp. Set aside.
5. Split and load. Remove potatoes from oven and let rest 2 minutes. Cut a deep slit lengthwise, then score across to open the potato up. Add vegan butter first and let it melt into the flesh.
6. Top and serve. Pile on vegan cheddar, vegan sour cream, green onions, and chickpeas if using. Season with black pepper and serve immediately.

Nutrition (per serving)

Calories: 420 | Protein: 9g | Fat: 18g | Carbs: 58g | Fiber: 6g | Sodium: 520mg