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Baked Potatoes with 2 Fillings

By Fredrica Syren:

Baked potatoes is a lunch food you will find in many restaurants in Sweden and while here in the USA baked potatoes is more a side dish, in Sweden they serve them as a main course with a fun filling and a nice side salad. In my house, we eat baked potatoes this way too and I love to let the kids themselves fill his or hers baked potato what they like so I usually make two creamy fillings along with lots of beans, vegetables and grated cheese as fillings

Baked Potato serves 5

5 large russet potatoes

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potatoes thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.


Creamy Avocado

  • 2 ripe avocados
  • 6 Sundried tomatoes, minced
    ½ red onion, minced
    1 dash of garlic powder
  • 1 cup vegan sour cream
  • A dash of tabasco
  • Salt & pepper to taste








Creamy Tofu Curry

  • 1 package of extra firm tofu, drained and dried and crumbed up
  • 1 ½ cup vegan sour cream
  • ½ cup vegan mayo
  •  1 red paprika, diced
  • ¼ cup red onion, minced
  • 2 tsp madras curry powder
  • ½ tsp smoked paprika powder
  • 3/4 tsp turmeric
  • Salt & pepper to taste

Mix all ingredients for the fillings and keep cold until serving

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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