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Recipe for the weekend
Baked potato fan club members unite 🥔
Hello, and Happy Saturday! Today, I’m visiting your inbox as a new member of the baked potato fan club. In all my years of living on my own, I never once revisited the baked potatoes of my childhood. We had them regularly (and I HATED the skin), but I never made them as an adult.
I recently learned that potatoes rank super, duper high on the satiety index, like astronomically higher than any other item on the list. I decided to rekindle my relationship with them and was pleasantly surprised. My tastes also changed in that I actually enjoy the potato skins as an adult now.
For this recipe, I make a simple vegan chili. I use Abbot’s Butcher Ground “Beef,” and if you’ve been following our reviews, you’ll recognize that name from our Abbot’s Butcher vegan chorizo review we posted a few weeks ago. If you can’t find that product, you can replace it with your favorite plant-based beef substitute or use tofu crumbles.
Ready to start cooking? Grab your taters and hop in; let’s get bakin’.
Hope everyone has an amazing weekend!