This is not so much a recipe as a template; feel free to experiment with the seasonings, and add other vegetables e.g. corn kernels, finely chopped capsicum and spring onions.
Ingredients:
Baked potatoes or sweet potatoes
Tahini
Plant milk
Savoury yeast flakes/nutritional yeast
Garlic & Herb Mrs Dash* or other no-salt seasoning
Baby spinach, finely chopped
Method:
Bake potatoes (scrubbed, whole) or sweet potatoes at 200°C until they yield easily when pressed. Allow to cool.
Line a baking tray with a silicon baking mat or baking paper.
Scoop potato flesh out with a spoon, leaving a 5 mm lining of flesh in the potato skin. Mash flesh with tahini (I used about a tablespoon to 6 medium potatoes) and plant milk. Mash in seasonings to taste, then stir in finely chopped spinach (and other vegetables, if using).
Using a spoon, fill potato shells with mixture, rounding the tops.
Bake at 200°C for 20 minutes or until just beginning to brown.
* I buy Mrs Dash seasoning blends from iHerb. If you don’t already have an iHerb account, you can use the coupon code UTE208 to get $5 off your first order.
