Eddie’s Speedo Recipe
It’s a baked potatoe. Butter, daiya mozzarella, sour cream, the board, optional nutritional yeast.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Baked Potatoes
Toppings
Serving / The Board
Method
Baked Potatoes
Preheat the oven to 425°F (220°C). This temperature gives a crisp skin and a fluffy interior.
Prick each potato 6–8 times all over with a fork to allow steam to escape while baking.
Rub each potato all over with the olive oil, then sprinkle the coarse salt and black pepper, rubbing to coat evenly. The oil and salt help create a crisp, flavorful skin.
Place the potatoes directly on the middle oven rack or on a baking sheet. Bake for 50–60 minutes, turning once halfway through, until skins are crisp and a fork or skewer slides into the center easily. Larger potatoes may need up to 75 minutes.
Toppings & Assembly
Prepare butter and Daiya
While the potatoes are finishing, warm the unsalted butter slightly so it’s spreadable. Have the Daiya mozzarella shreds and sour cream measured and ready.
Using a sharp knife, make a lengthwise slit across the top of each potato and gently press the ends toward each other to open and fluff the interior.
Add 1 tablespoon of butter into each opened potato, allowing it to melt into the flesh. Use a fork to mash and mix the butter into the potato for a creamy texture.
Sprinkle 1/2 cup Daiya mozzarella-style shreds over the two potatoes (about 1/4 cup per potato). If you prefer extra cheese, add more. If you want the shreds melted, return the potatoes to the hot oven for 2–3 minutes or use a kitchen torch briefly to melt the vegan cheese; otherwise the shreds will soften from the hot potato.
Top each potato with a generous dollop of sour cream (about 2 tablespoons per potato). If you like, swirl the sour cream into the fluffy interior with the fork for even distribution.
If using, sprinkle nutritional yeast evenly over the sour cream and cheese (about 1 teaspoon per potato) for a cheesy, umami boost.
Garnish
Finish with chopped chives or green onions and a small pinch of coarse finishing salt to taste.
Plating — The Board
Place the wooden board or serving platter on the table. Arrange the finished baked potatoes on the board. Spoon any melted butter or residual cheese from the baking sheet onto the board around the potatoes for presentation.
Serve hot from the board with extra sour cream, nutritional yeast, and salt on the side so guests can adjust to taste.