Patched Potato

1. 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.
2. 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.
3. Add Toppings
   Dice or slice 1 avocado and 2 medium tomatoes. Thinly slice 2 spring onions. Load toppings onto each potato.
4. 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.