Potatoes

• Servings:
• Calories:
• Protein:
• Fiber:

Ingredients

• Large russet potatoes
• 1/2 cups of water
• 30g of salt

Instructions

• Mix the water and salt.
• Poke the potato 6 times with a fork, making sure to spread the pokes all around.
• Dip and cover the potatoes in the brine.
• Bake on a wire rack, on top of a baking sheet. 450F for around 50 minutes, taking them out once the internal temperature registers 205F.
• Remove the potatoes, cut a slit across each, and then use forks to spread the slit open.
• Top with desired ingredients and serve hot.

Notes

Some good topping include:

• [[vegan bacon bits|recipes.misc.vegan-bacon-bits]]
• sour cream & chives
• vegan cheddar & broccoli