Fully-Loaded Hodo Cubes Baked Potatoes
Yields: 4 servings
From Alanna Taylor-Tobin, The Bojon Gourmet
Photo Credit: Alanna Taylor-Tobin
To celebrate our nationwide launch at Target, we partnered with The Bojon Gourmet to come up with a simple recipe to utilize the Moroccan Cubes! Baked potatoes get a protein-rich twist from savory-spiced Moroccan cubes, gooey melted cheese, and a fresh sprinkling of scallions.
Ingredients
2 (8oz) packages Hodo Moroccan Cubes (or try with our BBQ cubes!) Locate Product
4 medium-large baking potatoes, such as russets
2 tsp soft ghee, vegetable oil or other high heat fats
Kosher or fine sea salt
4 tbsp salted butter
1 cup shredded cheddar cheese or non-dairy cheese
Sour cream, Greek yogurt (non-dairy is great, too!)
Slivered scallions or chives
Tabasco or salsa
Instructions
Position a rack in the center of the oven and preheat to 450ºF.
Scrub and rinse the potatoes well, pat them dry, and rub the skin of each with the ghee (or your favorite high heat fat) and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
Place the potatoes on a rimmed baking sheet in the oven, and roast for 45-75 minutes, depending on the size of the potatoes, until very soft in the center when pierced with a knife.
When the potatoes are finished cooking, warm a skillet over medium to medium-low heat. Add the cubes and cook, stirring occasionally, until the tofu is heated through and has picked up some color, 5-10 minutes.
Slice the potatoes open down the middle. Use a fork to fluff up the insides. Place a pat of butter in each potato, sprinkle with cheddar or non-dairy cheese, divide the cubes among them, and finish with your desired toppings.
Fully - Loaded Hodo Cubes Baked Potatoes
Ingredients
- 2 (8oz) packages Hodo Moroccan Cubes (or try with our BBQ cubes!) LOCATE PRODUCT
- 4 medium-large baking potatoes, such as russets
- 2 tsp soft ghee, vegetable oil or other high heat fats
- Kosher or fine sea salt
- 4 tbsp salted butter
- 1 cup shredded cheddar cheese or non-dairy cheese
- Sour cream, Greek yogurt (non-dairy is great, too!)
- Slivered scallions or chives
- Tabasco or salsa
Instructions
- Position a rack in the center of the oven and preheat to 450ºF.
- Scrub and rinse the potatoes well, pat them dry, and rub the skin of each with the ghee (or your favorite high heat fat) and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
- Place the potatoes on a rimmed baking sheet in the oven, and roast for 45-75 minutes, depending on the size of the potatoes, until very soft in the center when pierced with a knife.
- When the potatoes are finished cooking, warm a skillet over medium to medium-low heat. Add the cubes and cook, stirring occasionally, until the tofu is heated through and has picked up some color, 5-10 minutes.
- Slice the potatoes open down the middle. Use a fork to fluff up the insides. Place a pat of butter in each potato, sprinkle with cheddar or non-dairy cheese, divide the cubes among them, and finish with your desired toppings.
