Jacket Potatoes stuffed with Spinach and Plant Based Gorgonzola
I N G R E D I E N T S
2 large baking potatoes
25g plant based butter
3 tsp oatly cream*
60g Plant Based Gorgonzola
20g walnuts (lightly toasted and broken up into smaller pieces)
salt and pepper
*we found the best result with Oatly Creamy Oat, but you could probably use any plant based milk, creamer, or yogurt.
D I R E C T I O N S
Preheat the overn to 220°C
Pierce the potatoes a few times with a fork and then place them on a parchment lined baking sheet. Bake the potatoes for 1 hour, until soft all the way through.
Cut the potatoes in half lengthways and scoop out the flesh into a medium bowl. Set aside the skins for later. Add 20g of Plant Based butter, 3 tsp of Oatly cream, ½ teaspoon of salt and a good grind of pepper to the bowl with the potato flesh. Mash to combine until smooth.
Place the four reserved half-potato skins pack on the parchment lined baking sheet, and divide the remaining 5g of butter between them. Sprinkle over a generous pinch of salt and return to the oven for 8 minutes, until crisp.
Bring a medium saucepan half-filled with salted water to a boil. Blanch the spinach for 10-15 seconds, until wilted. Drain, refresh with cold water, and drain again, squeezing out as much water as you can.
Stir the wilted spinach and Plant Based Gorgonzola into the potato mash. Pile the mash into the empty potato skins and return them to the oven for 15 minutes , until the top of the mash is crisp and golden.
Top the finished potatoes with the toasted walnuts and serve.