Salsa, barbeque sauce, or i really like pickle juice, dijon mustard, and apple cider on a baked potato then mash it up, its similar to dill potato salad
Nooooo... I just threw out my pickle juice today because I couldn't think of anything to use it in I'm looking for ideas to use up my apple cider and this would have been perfect as we have tons of potatoes and dijon too.
Here is the actual potato salad if you are interested...
Creamy Dill Potato Salad3 lbs. Red potatoes
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise (try Vegenaise)
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1-2 Tbsp. Dijon mustard
• Place the potatoes in a large pot and fill with enough water to completely cover the potatoes. Season with the salt and bring to a boil. Cook for 20 to 25 minutes, until the potatoes are tender but not falling apart.
• Drain the potatoes in a colander and let cool.
• Combine all the remaining ingredients in a large bowl.
• Cut the cooled potatoes into 1-inch pieces and carefully add them to the bowl, stirring until coated.
Last night I made a "baked" stir fry, using Walmart's froze Snap Pea Stir Fry blend, and and a bit Yoshida brand stir fry sauce (I got it at Sam's, but some regular groceries carry it - or any stir fry sauce would do), and baked at 350. I put pork medalions in, but there's no reason that they have to be there.
Tonight, I'm eating the veggies over a baked potato.
Flavored light cream cheese is good
tvp sloppy joes or taco filling
Cream of mushroom or tomato soup (I make it with a little less water, so it's more like gravy).
My favorite baked potato topper is green beans in tomato sauce. My grandma's recipe had bacon and onion in it, but I don't always use the bacon. In fact, a quickie version I make is a can of french cut green beans stirred into a jarred spaghetti sauce. Very yummy.