This is more just a prompt or idea for kai instead of a step by step recipe as it is pretty straightforward. Baked potatoes are often associated with cheese, sour cream, and bacon etc, but you can create your own delicious plant-based versions that are a lot healthier and cheaper too.
This is another recipe that uses hummus (recipe here) as a condiment instead of cheese or sour cream etc. It works really well. We served our spuds on top of a beetroot, corn, and rocket salad, and topped it with some chilli beans and hummus (you could also sprinkle some dukkah over it too, for extra flavour). I’m finding more and more that you can create a salad with the bits and pieces you have in the fridge – we try to have a jar of gherkins or olives handy to add some flavour to salads, and we use a lot of fresh herbs too – parsley and mint mostly.
We used some pre-made chilli beans we had in the freezer (see this recipe) but you could use a can of chilli beans to speed things up, or fry some onion and garlic, add a can of lentils and some curry flavour for an alternative, or for a more summery accompaniment you could put together a salsa with fresh tomato, coriander, cucumber, some chilli and corn. Heaps of ways to incorporate plenty of veg and colour on the plate.