Baked Sweet Spuds
When you think of baked potatoes it often conjures up images of steaming potatoes doused in bolognese sauce and copious amounts of melted cheese. Not in this case. There is nothing quite like the comfort of a baked potato. The fillings in this baked spud are tasty, nourishing and satisfying. Just the way it should be.
Ingredients 7
Baked Potato
4 sweet potatoes, small
Fillings
250 g garlic tahini dressing, see my recipe
100 g red cabbage, finely shredded
50 g spring onion (scallion), thinly sliced
1 avocado, peeled, stone removed, sliced
To Serve
30 g flat-leaf parsley, (italian parsley)
80 g garlic & chive cashew cream ‘cheese’ , (see my recipe), optional
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Method 4
Preheat the oven to 200°C (390°F) fan-forced.
Wash the and score them lengthways three-quarters of the way through. Place on a baking tray, scored side up, and bake for 50 minutes.
Once cooked through, remove the from the oven and, using two spoons, gently push the sides apart to create a big enough gap to add the fillings.
Begin filling by pouring the into each . Follow with the , and , finishing with a sprinkling of and a dollop of (or serve it on the side), if desired.
