Cheesy, tangy and oh-so-comforting, these stuffed potatoes are a lunch worth waiting for. I often bake the potatoes the evening before, when I already have the oven on for my evening meal, and allow them to cool overnight, ready to put together in no time for lunch. Alternatively, you could let your slow cooker do the first bake. Opt for vegan cream cheese rather than vegan hard cheese to get a creamier, more buttery texture.
Five Ingredient Vegan
by Katy Beskow
Preheat the oven to 200°C/400°F/gas mark 6.
Pierce the potatoes with a fork a few times, then rub in the sunflower oil. Wrap each potato in foil, then bake in the oven for 1 ½ hours until softened.
Remove from the oven and carefully fold back the foil. Halve each potato and leave until cool enough to handle. Carefully scoop out the potato flesh from each half into a bowl, leaving about 5mm (1/4in) remaining near the skin.
Mash the potato in the bowl, along with the vegan cream cheese and mustard. Stir in the chives, then load each potato skin with the filling. Place the filled halves in a roasting tin lined with baking parchment and return to the oven to bake for 20 minutes until golden on the top.
Remove from the oven and dash over the Worcestershire sauce. Season with sea salt and black pepper, garnish with a few extra chopped chives, and chive flowers when in season, if you like, and serve hot.
Tips: Vegan Worcestershire sauce is available in supermarkets and health-food shops. Some brands contain anchovies, so always double check the label before purchasing.
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Recipe excerpted with permission from Five Ingredient Vegan by Katy Beskow, published by Quadrille February 2020, RRP $29.99 Hardcover.