Hello! Welcome to Beyond Soy!
One of the things that Ashley and I are constantly searching for is a lunch food that is quick to make and easy to pack. We can make sandwiches using soy-free bread, but they aren’t necessarily our favorite options. Sandwiches are easily squished and are best enjoyed fresh. We pack our lunches the night before and sandwiches just aren’t the same after a night in the refrigerator. Additionally, in a perfect world we’d want our lunch food to be flexible; we want to be able to keep the leftovers if we don’t eat it all, or bring it back the next day.
Over the winter, we stumbled onto a great lunch food: baked potatoes! A baked potato fits our lunch requirements perfectly: it is easy to make (more on this below), easy to pack, and it keeps well so we have flexibility around our lunches. We’ll make a big batch of baked potatoes and then freeze them. Then it’s as simple as pulling out a frozen potato when we pack our lunch. The potato will thaw overnight in the refrigerator before we reheat it in the microwave for lunch. Ashley keeps both sour cream and bacon bits at work to add a little flair to her potatoes.
Here is our recipe for a big batch of baked potatoes:
What You’ll Need:
- 10 lbs bag of potatoes
- Olive Oil
- Salt & Pepper
- Aluminum Foil
- Heat oven to 425 F
- Wash each potato
- Using a fork, prick each potato several times
- Rub each potato with olive oil
- Sprinkle salt and pepper on each potato
- Wrap each potato in aluminum foil
- Place all wrapped potatoes on a baking sheet
- Bake until soft in the middle (50-60 minutes)
- Let cool before placing in a ziplock bag in the freezer
- Remove a single frozen potato from the freezer
- Remove the aluminum foil, place potato on napkin or paper plate
- Microwave for 30 seconds
- Turn potato over
- Microwave for an additional 30 seconds
- Enjoy! (toppings optional)