Chickpea Tuna Melt Stuffed Potato

A loaded sweet potato with a cheesy vegan filling, inspired by the infamous tuna melt toastie

1 hour cook

Serves 2

Mia Jacobs

Ingredients

For the baked potato

2medium sweet potatoes

1-2 tbspolive oil

to tastesalt and freshly cracked pepper

For the chickpea tuna filling

250g chickpeas

1 heaped tbspcornichon, finely chopped

1 heaped tbspcapers, finely chopped

1 tspdijon mustard

1 tsp miso

1/2 tspgarlic granules

2 tbspvegan mayo

1 tbspfresh dill, chopped

to tastesalt and freshly cracked pepper

100gvegan cheddar, grated

To serve

1/2red onion, sliced

1/2lemon, juice only

a pinchsalt

2 tbspcreme fraiche

1 sprigdill

2 tspvegan butter

Everyone loves a jacket potato, don't they?? It's a go-to lunch or dinner for so many, and this chickpea tuna melt stuffed jacket potato is no exception. It's nostalgic, satisfying, filling and delicious!

Method

Preheat the oven to 200 degrees or 180 degrees fan. Oil and season the potatoes then place on a baking tray or roasting dish and roast until soft and cooked through, about 45 mins to an 1 hour.

While the potatoes bake, mash the chickpeas until they're almost completely broken down. Add in all the other ingredients and mix together. Season to taste.

Quickly pickle the onions by squeezing over the lemon juice and sprinkle in some salt. Mix and set to one side.

Grab the potatoes once cooked, slice open and add some vegan butter. Mash the butter into the potato then load in the filling. Top with more cheese then grill until bubbly and melted. Top the cheesy potatoes with creme fraiche, pickled onions and dill.