4 potatoes (We love Yukon Gold but Russets work well, too)
1/2 cup Wayfare Dairy Free Butter, divided. 1/4 cup of melted Butter for cooking and the rest for serving.
1 cup Wayfare Dairy Free Cheddar or Nacho Cheddar with Jalapenos, melted
1/2 cup Wayfare Sour Cream
Kosher salt
Veggie chili (optional)
green onions or chives, sliced, for garnish

Heat your oven to 450° F.
Use a fork to poke holes all over your potatoes.
Cook potatoes for 25 minutes.
Remove from oven and brush with melted butter and sprinkle with salt.
Then place the potato back on the baking sheet, opposite side up, so that the potato can cook evenly on both sides.
Bake for an additional 20 minutes.
When potatoes are baking, melt Cheddar in a saucepan over low heat or in the microwave, covered, in 20 second intervals.
After baking time, pierce with a fork to make sure they're tender and cooked.
Remove potatoes from oven and (carefully!) split them open.
Top with a pat of Butter, chili (if using), melted Cheddar and a dollop of Sour Cream. Garnish and dive in!