“Super Bowl Like A Chef” | Chris Freed Featured in Raleigh Magazine


Eric Armitage


In The Press News

Who said vegans don’t enjoy game-time grub?! Your plant-loving friend can get just as much in on the action with our Kitchen Manager Chris Freed’s riff on loaded baked potato bites made with nary a touch of dairy. Decreasing your animal byproduct intake yet still eatin’ good? How super.

Thank you to Raleigh Magazine for reaching out to include Chris in your Super Bowl Like A Chef article, written by Lauren Kruchten.

Check out his vegan dish recipe for Super Bowl Sunday below!


Vegan Ease

Vegan Baked Potato Bites + White Bean Veggie “Sour Cream”


► 10 fingerling potatoes
► 2 cups canned navy beans, drained
► 3 Tbsp. apple cider vinegar
► 1⁄4 cup lemon juice
► 2 tsp. garlic powder
► 1 tsp. onion powder
► 2 red bell peppers, deseeded and diced
► 3 jalapenos, deseeded and diced
► 1 thinly sliced shallot
► 1 tsp. chili powder
► 1 tsp. smoked paprika
► Salt and pepper to taste


Blend all ingredients until smooth. Wrap the fingerling potatoes in foil and bake for 30 minutes at 400 degrees. Slice in half, scoop some flesh out and fill with White Bean Veggie “Sour Cream” filling. Bake for 15 more minutes. Garnish with Frank’s “crema” (make the “sour cream” without peppers, shallot, chili powder and paprika and mix with Frank’s RedHot), crispy potato skins (peel the skin from one potato, cook in oil until crispy, toss with salt and pepper, and crumble like bacon bits) and thinly sliced scallions.

Bring it to your friends house and enjoy the game!