- large potato (I had three palm-sized ones)
- jalapeno or hot sauce
- vegan cheese**
Preheat your oven to 350 degrees F.
- Chop all ingredients into rough penny sized cubes, give them a toss, add a little vinegar if you aren't using hot sauce to help the flavors, add the cheese if you have it, and place them in an oven safe casserole dish.
- Cover with foil and place into the oven between 1-2 hours, depending on how soft you want your spuds.
- Allow them to cool down about 30 minutes before scooping into your lunch container so they don't get soggy when you put them in the fridge.