Green Goddess Baked Potato
An easy mid-week meal with plenty of flavour, ready in as long as it takes to bake the potato!
Done in 1 hour
Serves 2
Ingredients
Potato
2medium baking potatoes
to tastesalt
1 tbspolive oil
Green goddess sauce
35gcoriander
15gdill
25gparsley
2 tbspnutritional yeast
2 tbspplain vegan yoghurt
1garlic clove
3/4lime, juice
20gsoaked cashews
to tastesalt and freshly cracked pepper
4-5 tbspolive oil
Crispy chickpeas
1/2 tinchickpeas
1 tsppaprika
1 tspgarlic powder
1/2olive oil
1 tspcider vinegar
1 tspcornstarch
to tastesalt and freshly cracked pepper
To serve
100gvegan feta, crumbled
2 sprigs of dill
1/2 tspred pepper flakes
This jacket potato is loaded with a flavourful herby sauce that you can make with just about any herbs you have lurking around your fridge. The crispy chickpeas are a protein packed topping that add another hit of flavour and texture.
Method
Preheat the oven to 200 degrees or 180 fan. Oil and salt the potatoes and place in an oven proof dish. Bake for around 1 hour until crisp on the outside and soft on the inside.
Blend all the ingredients for the green goddess sauce and season to taste. Add more oil or a splash of water to achieve desired consistency.
Season the chickpeas and place into the oven to roast for around 15 minutes, while the potatoes finish cooking.
Slice open the cooked potatoes, lightly mash the insides with a drizzle of olive oil or vegan butter then load with the sauce, crispy chickpeas, vegan feta, red pepper flakes and some dill sprigs. Enjoy!
