Ingredients

The following ingredients have 4 Servings
  • 4 russet potatoes
  • 1 tablespoon olive oil, divided ((optional))
  • 1 19 oz can black beans or kidney beans (2 cups), (drained and rinsed)
  • 1/2 cup vegan BBQ sauce
  • 1 batch Melty Stretchy Gooey Vegan Nacho Cheese, (hot)
  • 1 small handful of chives, (chopped)

Instruction

  • OVEN: Preheat your oven to 425F (220C).AIR FRYER: Preheat your air-fryer to 400F (200C).
  • Pierce the potatoes all over with a fork so steam can escape. Optionally, you can lightly rub the potatoes with a bit of olive oil over the skin. OVEN: Place the potatoes on a baking tray and bake 45 - 60 minutes or until the skin is crisp and the potato is fork-tender.AIR FRYER: Place the potatoes in a single layer in the air fryer and bake 35 - 48 minutes or until the skin is crisp and the potato is fork-tender.
  • Cut a slit down the middle of the potato, (careful, it's hot!), then using a towel or oven mitts, push the ends towards each other and the potato will pop open nicely. Fluff the insides with a fork.
  • In the meantime, prepare the Melty Stretchy Gooey Vegan Nacho Cheese according to directions. Then prepare the beans by adding them to a saucepan along with the BBQ sauce. Bring to a simmer and cook for about 5 minutes until the sauce thickens and the beans are heated through.
  • When everything is cooked and ready, assemble by dividing the BBQ beans among the potatoes, topping with the melty nacho cheese, and finally adding a sprinkle of chives.