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

1. Prick the potatoes with a fork and drizzle over some olive oil and a sprinkle of sea salt
2. Bake for around 90 minutes (until fluffy on the inside and crisp on the outside) at 180°C
3. Remove the potatoes from the oven, cut in half and scoop out the potato inside
4. Mix the potato in a bowl with the red onion, cheese, thyme, salt, pepper and a drizzle of olive oil
5. Stuff the mixture back into the skins and return to the oven for a further ten minutes
6. Serve with a salad and soya yoghurt or sour cream