Green Goddess Baked Potato

An easy mid-week meal with plenty of flavour, ready in as long as it takes to bake the potato!

1 hour cook

Serves 2

Mia Jacobs

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!