Baked Potato Fillings Recipe

Kimchi and Cheese

For 4 potatoes

Ingredients

  • About 1 heaped cup (220 g) vegan kimchi
  • 1 cup (125 g) grated cheddar
  • 1 tbsp finely chopped chives
  • Sea salt

Method

1. Fill each hot potato with a large spoonful of kimchi and top with a handful of cheddar.

2. Return the filled potatoes to the hot oven and bake for another 10 minutes, until the cheese has melted.

3. Remove from the oven, season with sea salt, and scatter over the chives.

4. Eat immediately.

Caprese and Pesto

For 4 potatoes

Ingredients

  • ½ cup (125 g) pesto (homemade or store-bought)
  • 1 cup (150 g) cherry tomatoes, halved
  • 7 oz (200 g) fresh mozzarella, torn into small chunks
  • Extra-virgin olive oil
  • Handful of basil leaves, torn
  • Sea salt and black pepper

Method

1. Add a spoonful of pesto to each hot potato and top with a few cherry tomatoes and some mozzarella chunks.

2. Season with sea salt and black pepper and drizzle over some olive oil.

3. Return to the hot oven and bake for another 10 minutes, until the mozzarella has melted.

4. Scatter with basil leaves and eat immediately.

Edamame, Ginger and Spring Onion

For 4 potatoes/vegan

Ingredients

  • 2-inch (5 cm) piece of ginger, peeled and finely chopped
  • 4 spring or green onions, finely sliced
  • 1 tsp sea salt
  • 2 tsp tamari
  • ½ cup (125 ml) vegetable or other neutral oil
  • 1 cup (150 g) frozen shelled edamame beans

Method

1. Add the ginger to a small bowl with the spring onions, salt, and tamari.

2. Heat the oil over a medium heat until it just starts to bubble – this should take about 3–4 minutes. Take off the heat immediately and very slowly add the oil to the ginger and spring onion mix, taking care not to burn yourself, as the oil will spit when it makes contact with the mixture. Allow to cool.

3. Bring a small pan of salted water to the boil and add the edamame beans. Cook for 3–4 minutes, until the edamame beans are tender. Drain and refresh under cold running water.

4. Fill each hot potato with a small handful of edamame beans and spoon over some of the ginger and spring onion sauce. Serve immediately.

Recipe extracted from Family: New Vegetarian Comfort Food to Nourish Every Day by Hetty McKinnon (£24.99, Prestel). Photography © Luisa Brimble

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