Patched Potato
Potato
Ingredients:
- 2 large russet potatoes
- 1 avocado
- 2 medium tomatoes
- 2 spring onions
- cashew parmesan to taste
- salt and pepper to taste
- 1 tbsp vegan butter (optional)
Equipments:
- Fork (for piercing)
- Microwave or oven
- Knife and cutting board
- Spoon (for scooping/topping)
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Nutrition:
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Instructions:
- Bake the Potatoes
Preheat oven to 200°C (400°F). Scrub 2 large russet potatoes and pat dry. Pierce several times with a fork. Rub with olive oil and a pinch of salt. Place directly on the oven rack or on a baking sheet. Bake for 50–60 minutes until crispy on the outside and fluffy inside when squeezed. - Open and Fluff
Cut a cross in the top of each potato and press the sides to open it up. Fluff the inside gently with a fork. Add 1 tbsp vegan butter (optional) and let it melt. - Add Toppings
Dice or slice 1 avocado and 2 medium tomatoes. Thinly slice 2 spring onions. Load toppings onto each potato. - Season and Serve
Sprinkle generously with cashew parmesan and season with salt and pepper to taste. Serve immediately.
Notes:
Pierce the potato all over with a fork before cooking — this allows steam to escape and prevents it from exploding in the microwave.
The potato is done when a knife slides in without any resistance. A slight give is fine but it shouldn’t feel hard in the center.
Tips:
For a crispier skin when using the oven, rub the potato with a little olive oil and salt before baking, and don’t wrap it in foil.
Storage:
Cooked potatoes keep in the refrigerator for up to 4 days. Reheat in the microwave for 2–3 minutes or in the oven at 190°C / 375°F for 10 minutes.
Swaps:
Sweet potatoes can be cooked the same way for a different nutritional profile. Any beans or topping works — chili, mushroom sauce, or roasted vegetables.
Patched Potato
Ingredients:
- 2 large russet potatoes
- 1 avocado
- 2 medium tomatoes
- 2 spring onions
- cashew parmesan to taste
- salt and pepper to taste
- 1 tbsp vegan butter (optional)
Equipments:
- Fork (for piercing)
- Microwave or oven
- Knife and cutting board
- Spoon (for scooping/topping)
Features:
Instructions:
- Bake the Potatoes
Preheat oven to 200°C (400°F). Scrub 2 large russet potatoes and pat dry. Pierce several times with a fork. Rub with olive oil and a pinch of salt. Place directly on the oven rack or on a baking sheet. Bake for 50–60 minutes until crispy on the outside and fluffy inside when squeezed. - Open and Fluff
Cut a cross in the top of each potato and press the sides to open it up. Fluff the inside gently with a fork. Add 1 tbsp vegan butter (optional) and let it melt. - Add Toppings
Dice or slice 1 avocado and 2 medium tomatoes. Thinly slice 2 spring onions. Load toppings onto each potato. - Season and Serve
Sprinkle generously with cashew parmesan and season with salt and pepper to taste. Serve immediately.
