There is something so comforting about a baked potato, you can pretty much top them with anything and you get a great filling meal. This recipe works well with either sweet or white potatoes, I just happen to prefer sweet potatoes.
You can use any vegetables for your filling, broccoli, roast peppers, pretty much any vegetable works well. I like to serve the skins with a simple green salad but it would be a nice side dish with some roast chicken and vegetables.
Don’t let my pictures deceive you either, although it’s not the prettiest plate of food it still tastes fab!
Serves 1 as a main or 2 as a lighter meal
-1 medium sweet potato, scrubbed & dried thoroughly
-4 or 5 cherry tomatoes, diced
-1 spring onion, chopped
-1 handful of spinach, washed
-1 Tbsp. nutritional yeast
-1 tsp. Dijon mustard
-juice of 1/2 lemon
-salt & pepper to taste
How To Make
Pre-heat oven to 200C/400F. Line a baking sheet with foil and place the potato on top. Bake in the oven for 40-60 minutes, until tender when pierced with a knife.
Remove potato from oven and cut in half lengthways.
Once the potato is cool enough to handle, scoop out the flesh, taking care not to go through the skin – I try to leave about 1-2cms of flesh in the skin to keep the shape.
Mash the flesh in a bowl and add the spinach. You’ll think there’s too much spinach but keep mixing well and the heat from the potato flesh will start to wilt the spinach a little bit.
Once the spinach is combined with the potato add the rest of the ingredients, checking the seasoning.
Place the filling back in the potato skins and pop back in the oven for 15-20 mins.