Tuesday, January 10, 2012

Super-Topped Baked Potato

The Chef: Colleen

The Menu: A baked potato loaded up with freshly made guacamole, chopped tomatoes and red onions, and a dollop of Vegenaise—plus an organic salad with carrots and olives

The Goods: Another lunch, another baked potato. I'm on a roll! I just can't resist the allure of a topping-loaded potato at lunch, and it's a super simple meal to make at the office. At 11:30am, I pop in a potato into our convection oven, and at 12:30, it's done! I then just add a few toppings, whip together a salad, and I have a homemade, healthy lunch in no time flat. Although we have a bevy of restaurants to choose from here in San Francisco's Mission district, I like to keep it simple during lunch and save restaurant outings for special occasions. Speaking of San Francisco, have you seen Editorial Assistant Hilary Pollack's list of the 20 best vegan dishes to try near the VNHQ? It's amazing, and has us clamoring to try every single one. Hilary has, and this girl knows what she's talking about. Happy Tuesday, everyone!

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