Ingredients
Scale
- 6 medium-sized potatoes
- 2 cloves of garlic
- 1/2 cup of unsweetened plant milk of your choice
- 1 tbsp mustard
- 1/4 cup nutritional yeast (optional)
- 1 can of chickpeas
- 1 shallot
- 3 tbsp caper
- 5 sun-dried tomatoes
- 1 spring onion
- salt, pepper
For the tahini sauce
- 2 tbsp tahini
- 2 limes, juice
To decorate
- 2 tbsp fresh chives
- 1 spring onion
Instructions
- Pierce potatoes with a fork or sharp knife. Place them on a baking tray and bake at 200°C/400°F for 40-50 minutes or until tender. Then cool until they are easy enough to handle.
- Halve potatoes, then cut out a circle of each potato, leaving about 0.5 cm/0.25 inch of potato on the skin. Place potato skins on the baking try again and bake on for 15 more minutes.
- Meanwhile mash together in bowl scooped potatoes, crushed garlic, milk, mustard and nutritional yeast, if using. Add rinsed and drained chickpeas, and coarsely mash them too.
- Cut shallot, sun-dried tomatoes and spring onion into smaller pieces and add them to potato mixture with capers. Mix well and season with salt and pepper.
- Evenly fill each potato skin with the mixture and bake for another 10-20 minutes or until golden.
- For the tahini sauce whisk together tahini, lime juice and about 1/4 cup of water.
- Serve potatoes warm or room temperature topped with tahini sauce, chopped chives and spring onion. Enjoy!
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Category: Main
- Cuisine: Vegan