Takes a while to bake a potato, but this is super easy. Throw the potatoes in and have a nice hour to yourself after work.
Source: Dula Notes | Makes 2 potatoes | Time: 1hr 15 min
Changes: used coconut aminos instead of soy sauce; skipped lime juice; used prepackaged cabbage mix for topping instead of shredded carrot
3 very large sweet #potatoes
1 tbsp grapeseed oil
1/2 cup salted peanuts (or 1/2 cup natural peanut butter)
2/3 cup reduce fat or full fat canned coconut milk
1/2 tsp toasted sesame oil
1/2 tbsp sriracha
1 tbsp agave
1 tbsp coconut aminos
1 tbsp rice vinegar
2 garlic cloves
2 tbsp lime juice
1 cup Dole Sesame Asian Chopped Kit
1/2 cup of green onions
1/3 cup minced fresh cilantro
Preheat oven to 400 degrees F.
Scrub the potatoes under cold water and dry thoroughly. Prick with a fork a few times. Put potatoes on a rimmed baking sheet lined with foil.
Coat each potato with the oil and sprinkle with salt. Bake for about 1 hour or until they are soft in the center.
Place all of the peanut sauce ingredients in a blender or food processor and process until smooth.
When the potatoes are done baking, use a fork to poke a line down the top-middle of the potato. Gently pinch and pull each side (like opening a back of snacks) to pop the potato open. Drizzle peanut sauce on the warm potato, then pile on the toppings and finish with a final drizzle of peanut sauce and sriracha, if you like.