We all love a baked potato/jacket potato/ jacky p. Whatever you call it, they’re the single most reliable base to any good meal. This one is sublime, it’s rich, cheesy and oh so comforting. We reckon you’re gonna want to pop this recipe in your back pocket for a rainy day.
Preheat the oven to 200 degrees C/180 fan. Cover the potatoes in olive oil and salt, pierce several times all over then place on a baking tray then bake for 50 minutes - 1 hour, until fork tender in the middle and crisp on the outside.
Whilst the potatoes bake, heat a frying pan over medium low heat, add the butter. Once melted, add the onions and stir, season with big pinch of salt and fry for around 20-25 minutes until the onions start to turn a deep golden. Pour in the stock and sprinkle in the chopped thyme. Fry for another 5-10 minutes then add the white wine and grated garlic and stir together.
Continue frying the onions for another 25-30 minutes until jammy and a dark, deeply caramelised brown. It's important not to rush this process as the longer you take the more rich and jammy the onions will be.
Slice the top off the potatoes, scoop out the middle and mash with the milk, butter, mustard, salt and pepper until completely smooth. Add more of the milk and butter as desired, and sprinkle in some optional grated cheese.
Spoon the smooth potatoes back into the potato skins, with layers of caramelised onions and potato. Top with a slice of baguette, plenty of grated vegan cheddar and place back into the oven to melt the cheese. Dive in and enjoy.
