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