STUFFED POTATOES

What are your favourite toppings? Mine are soy cream, dried tomatoes, capers, leek, Cashewsan (Happy Cashew) vegan pancetta (Food Evolution).

Wait a minute! They are the ingredients of these stuffed potatoes.

Prep Time: 10 mins | Cook Time:50 mins | Total Time: 60 mins
Servings: 3 servings | Calories: 151kcal | Author: Andrea Aronica

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Ingredients

• 300g potatoes

• 15g capers

• 3 dried tomatoes

• 30ml soy cream

• 10ml olive oil

• Sping onion

• 60g vegan pancetta (Food Evolution)

• 10g cashewsan, vegan parmesan (Happy Cashew)

• Chives, salt, black pepper & garlic powder

Method

1. Boil potatoes for 35 mins;

2. Cut them in half and partially remove the cooked flesh from the potatos skin;

3. Place the cooked potato flesh in a large bowl with chopped dried tomatoes, capers, olive oil, chives, black pepper, salt, onion powder and stir in the soy cream;

4. Spoon the mixture into the potato shells;

5. Preheat oven to 200°C and bake for 10-15 mins;

6. Cook vegan pancetta from Food Evolution as shown on the package;

7. Serve the potatoes as shown in the picture;

8. Add vegan parmesan from Happy Cashew on top.

Nutrition

Serving: 1 serving/ 1 potato | Calories: 151kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5g

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@aronicaandrea