Twice baked potato
Comfort food at its’ best…..healthy and vegan. These are a great accompaniment to a chilli or hot dogs.
Makes 2-4 as a side portion
2 baking potatoes
4 spring onions
Handful of chives
80g cashews
4 tablespoons almond milk
½ teaspoon yellow mustard powder or dijon mustard
Salt and white pepper
Preheat your oven to 220c
Cut the potatoes in half length way
Wrap each potato half in foil
Bake until very soft and allow to cool a little
Finely chop the onions and chives
Using a fork mush up the inside of the potatoes and scoop into a bowl
Add nearly all the onions and chives to the potato mash...leave a little for topping
Add salt and pepper to taste
In the chopper attachment of a hand blender or food processor grind the cashews with the milk and mustard till very smooth
Put the potato back into the skin, push down with a spoon so you leave a bowl shape
Add the cashew mixture to the indent
Bake for another 15-20 minutes till browned on top