Patched Potato

1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, then pierce each potato a few times with a fork. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the skin is crispy and the inside is soft when pierced with a fork.
2. Prepare the Toppings: While the potatoes are baking, slice the avocado in half, remove the pit, and scoop out the flesh. Mash it in a bowl with a fork and season with a pinch of salt and pepper to taste. Dice the tomatoes and slice the spring onions thinly.
3. Assemble the Patched Potatoes: Once the potatoes are done, remove them from the oven and cut them in half lengthwise. Gently fluff the insides with a fork. If desired, spread a little vegan butter on the inside of the potato for extra creaminess. Top each potato with a generous amount of mashed avocado, diced tomatoes, sliced spring onions, and a sprinkle of cashew parmesan.
4. Season: dd a final sprinkle of salt and pepper to taste.
5. Serve: Serve the Patched Potatoes immediately while they’re warm, and enjoy this delicious, satisfying meal!

Tips:

• You can add other toppings like vegan sour cream, fresh cilantro, or hot sauce for an extra kick.
• For more protein, add a dollop of hummus or a sprinkle of hemp seeds.

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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.