Buffalo Baked Potato
Yield: 6 potatoes
6 large Russet potatoes, cleaned and dried
1 tablespoon olive oil
Sea salt
Buffalo Cheese Sauce, kept warm, recipe below
4 cups small broccoli florets
2 cups thinly sliced purple cabbage
Fresh ground black pepper
Frank’s Hot Sauce, as needed
1. Preheat the oven to 450 degrees F. Place the potatoes on a baking sheet. Pierce the potatoes all over using a paring knife. Rub the olive oil on the potato skins and season with salt. Bake until tender, about 60 minutes.
2. Steam the broccoli and cabbage until crisp-tender, about 3 to 5 minutes. Season with salt and black pepper.
3. Cut open the potatoes, season with salt and black pepper, add ¼ cup Cheese Sauce to each potato, divide the vegetables equally on the potatoes and top with more Cheese Sauce. Add hot sauce as desired.
Buffalo Cheese Sauce
3 tablespoons olive oil
¼ cup unbleached all-purpose flour
1 ½ cups unsweetened plain egan milk
¼ cup diced ripe tomatoes
1 cup cheddar-style vegan cheese, shredded
¼ cup Frank’s Hot Sauce
Sea salt and fresh ground black pepper
1. Heat the oil over medium heat in a medium sauce pan. Add the flour and using a whisk, cook until the flour begins to smell nutty, about 2 minutes.
2. While continuously whisking, slowly add the milk. Begin to whisk the milk into the roux, constantly whisking to avoid lumps. Add the tomatoes and cheese. Bring to a low simmer and reduce the heat to low. Cook until the sauce thickens and the cheese melts, stirring frequently.
3. Stir in the hot sauce and season with salt and pepper. Stir in a little more milk if the sauce is too thick.
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