Twice Baked Potatoes
This recipe is nothing wildly orginal or out of the ordinary, but as we move into shorted and cooler days it really is hard to beat the loaded potato. When eating a plant based diet there is no denying that, in the winter months particularly, the spud is king. These versatile roots have so much to offer... but everything is better with cheese right?
So if you are looking for something hearty, warming, and relentlessly cheerful, look no further than the twice baked potato.
Ingredients
(serves 4)
4 Baking Potatoes
2 large Leeks (or 3-4 smaller ones)
Juice of 1/2 a Lemon
3 tbsp Greek or Natural Yoghurt
1 cup grated Guyere Cheese
2 tbsp crumbled Roquefort cheese (optional)
1 cup roughly chopped Cavolo Nero steamed for 2-3mins until wilted
Butter
Salt
2 tbsp finely chopped Chives
Method:
- Preheat the oven to 180 degrees (C). Pierce the outside of the potatos several times with a fork and then place in the oven.
- Bake until the potatoes are crisp on the outside and cooked through on the inside (depending on the size of potato this can take anywhere between 40mins - 1hr)
- Remove the potatoes from the oven and slice them in half length ways. Set them to one side to cool slightly whilst you prepare the rest of the ingredients.
- Thinly slice the leeks and sautee in a frying pan over low heat with butter, olive oil, salt, and lemon juice. Continuously stir for 5-10 mins until the leeks are soft and transluscent.
- Once the potatoes have cooled enough to handle, use a spoon to carefully spoon out the potato, keeping the skins intact.
- Mash the potato adding in butter (as much or as little as your heart desires), salt, and yoghurt until your mixture is smooth and creamy.
- Combine the cavolo nero, leeks, chives, and the majority of the cheese (holding back just enought to sprinkle on the top).
- Once combined, begin to spoon the mixture back into the potato skins on a baking sheet. Add the remainder of the cheese to the very top of the potato as the final touch.
- Return the stuffed potatoes to the heated oven for another 15 mins until they are crisp and golden.
- Serve with steamed greens or a large salad.
So if you are looking for something hearty, warming, and relentlessly cheerful, look no further than the twice baked potato.
Ingredients
(serves 4)
4 Baking Potatoes
2 large Leeks (or 3-4 smaller ones)
Juice of 1/2 a Lemon
3 tbsp Greek or Natural Yoghurt
1 cup grated Guyere Cheese
2 tbsp crumbled Roquefort cheese (optional)
1 cup roughly chopped Cavolo Nero steamed for 2-3mins until wilted
Butter
Salt
2 tbsp finely chopped Chives
Method:
- Preheat the oven to 180 degrees (C). Pierce the outside of the potatos several times with a fork and then place in the oven.
- Bake until the potatoes are crisp on the outside and cooked through on the inside (depending on the size of potato this can take anywhere between 40mins - 1hr)
- Remove the potatoes from the oven and slice them in half length ways. Set them to one side to cool slightly whilst you prepare the rest of the ingredients.
- Thinly slice the leeks and sautee in a frying pan over low heat with butter, olive oil, salt, and lemon juice. Continuously stir for 5-10 mins until the leeks are soft and transluscent.
- Once the potatoes have cooled enough to handle, use a spoon to carefully spoon out the potato, keeping the skins intact.
- Mash the potato adding in butter (as much or as little as your heart desires), salt, and yoghurt until your mixture is smooth and creamy.
- Combine the cavolo nero, leeks, chives, and the majority of the cheese (holding back just enought to sprinkle on the top).
- Once combined, begin to spoon the mixture back into the potato skins on a baking sheet. Add the remainder of the cheese to the very top of the potato as the final touch.
- Return the stuffed potatoes to the heated oven for another 15 mins until they are crisp and golden.
- Serve with steamed greens or a large salad.