Patched Potato
Potato
Ingredients:
- 2 large russet potatoes
- 200 g (1) avocado
- 2 medium tomatoes
- 2 spring onions
- cashew parmesan to taste
- salt and pepper to taste
- 1 tbsp vegan butter (optional)
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Nutrition:
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Pierce each potato several times with a fork before baking — this lets steam escape as it cooks, so the potato doesn't build up pressure or burst in the oven.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The avocado adds a buttery creaminess and healthy fat. The russet potatoes adds heartiness and a creamy texture once cooked. The tomatoes adds bright acidity and juicy body. The cashew parmesan to taste blends into a rich, creamy base that stands in for dairy.
Patched Potato
Ingredients:
- 2 large russet potatoes
- 200 g (1) avocado
- 2 medium tomatoes
- 2 spring onions
- cashew parmesan to taste
- salt and pepper to taste
- 1 tbsp vegan butter (optional)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The avocado adds a buttery creaminess and healthy fat. The russet potatoes adds heartiness and a creamy texture once cooked. The tomatoes adds bright acidity and juicy body. The cashew parmesan to taste blends into a rich, creamy base that stands in for dairy.
Prep:
Pierce each potato several times with a fork before baking — this lets steam escape as it cooks, so the potato doesn't build up pressure or burst in the oven.
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.
