Although the potatoes need quite a while in the oven the actual time needed to prepare these is very short, making them a great mid-week supper option. I used a Vegusto vegan cheese for this but any vegan cheese that melts would work well.
(Serves 4)
- 4 baking potatoes
- 1 red onion – chopped
- Small pack of vegan cheese – I used Vegusto (No moo, melty)
- Handful of fresh thyme
- Sea salt and cracked black pepper
- Drizzle of olive oil
- Prick the potatoes with a fork and drizzle over some olive oil and a sprinkle of sea salt
- Bake for around 90 minutes (until fluffy on the inside and crisp on the outside) at 180°C
- Remove the potatoes from the oven, cut in half and scoop out the potato inside
- Mix the potato in a bowl with the red onion, cheese, thyme, salt, pepper and a drizzle of olive oil
- Stuff the mixture back into the skins and return to the oven for a further ten minutes
- Serve with a salad and soya yoghurt or sour cream