For the baked potatoes position racks in top and bottom thirds, then pre-heat your oven to 350° F. Use a fork to poke 8 to 12 deep holes all over the spud. Place potato directly onto the middle rack of the oven and position a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp, but the flesh beneath feels soft. Cut a slit through the spud down towards the middle without cutting all the way through and fluff up the flesh with a fork.
For the cheese sauce boil sweet potatoes for 10 minutes or until soft.
Add the potatoes and remaining cheese ingredients to a blender, and blend until smooth.
Pour into a small saucepan and heat over medium-high heat while stirring. Continue stirring until you have a thick stretchy consistency.
For the BBQ black beans place a saucepan over medium-low heat, simmer for 5 minutes while squishing with a fork some pieces.
Put in a 1/4 cup of your BBQ Bean into your baked potato. Top off with your cheese sauce, chives, and “bacon” bits. Serve and enjoy!

4 medium-sized russet potatoes

For the cheese sauce:
1 1/2 cup sweet potato (approx. 1 medium-sized), cubed
1 cup water
3 tablespoon tapioca starch
3 tablespoon nutritional yeast
2 tablespoon lemon juice
1 1/2 teaspoon salt, or to taste
1 1/2 teaspoon white miso paste
1 teaspoon maple syrup
1/2 teaspoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon garlic powder

For the BBQ black beans:
1/2 cup vegan BBQ sauce of choice
2 cup black beans
Chives, for garnish
Vegan bacon bits, for garnish