I love sweet potatoes and the more traditional loaded baked potato usually involves bacon, so I figured I'd make a vegetarian version using the russet potato's prettier cousin.
I perused different recipes. Some called for baking the potato at 375 degrees while others said to do 400 degrees for about an hour. I opted for higher heat and longer cooking time. The potatoes were nice and tender by the time I pulled them out from the oven. Glad I decided to use a higher temperature.
While the potatoes were baking, I sauteed some red onion and red bell pepper in the pan until they were fragrant before adding a can of black beans. I didn't drain them. Tossed them around for a bit, pausing every now and then to sprinkle some Himalayan pink salt into the pan (love the built in grinder in Kirkland's version!). I also seasoned the bean mixture with garlic powder, smoked paprika, cayenne pepper, black pepper, and cumin.
After the potatoes had cooled on the rack for a few minutes, I transferred them to plates, cut a slit down the middle of each, and spooned the black beans over top.
Despite not containing any animal protein, the baked potatoes with the beans were super filling and very satisfying. I thought I'd eat two potatoes that night, but I ended up only eating only one and being quite full.
Will post a review soon on the Himalayan pink salt.
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