STUFFED POTATOES
Servings: 3 servings | Calories: 151kcal | Author: Andrea Aronica
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
Boil potatoes for 35 mins;
Cut them in half and partially remove the cooked flesh from the potatos skin;
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;
Spoon the mixture into the potato shells;
Preheat oven to 200Β°C and bake for 10-15 mins;
Cook vegan pancetta from Food Evolution as shown on the package;
Serve the potatoes as shown in the picture;
Add vegan parmesan from Happy Cashew on top.