I had a spare avocado in the fruit bowl and was looking for something to accompany some Seitan and Bean burgers that was a little more substantial than a salad. Being a lover of Jacket Potatoes, this recipe came together quite quickly and is absolutely delicious. Creamy avocado and potato is an absolute winner. Not only served as a side, these are great as a light lunch meal.
1/2 teaspoon oil
1/4 teaspoon fine sea salt
1 large jacket potato
1 large avocado, peeled and chopped
2 tablespoons lemon juice
1 medium tomato, chopped
2-3 spring onions, finely chopped
1 tablespoon fresh basil, finely chopped
1 tablespoon nutritional yeast
1 teaspoon Dijon mustard
1 tablespoon vitalite, of other vegan spread
Salt and Pepper to taste
Oil for drizzling
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
Rub the potato over with the oil and sea salt and place on a baking tray and cook in the oven for around 45-50 minutes, turning occasionally, until the potato is cooked through but not too crisp.
Whilst the potato is cooking place all of the other ingredients, except for the vitalite, and set to one side.
When the potato is ready, remove from the oven and allow to cool enough before cutting in half and scooping out the potato from each half of the potato. Be sure to keep the shells intact.
Place the potato flesh into the bowl with the other ingredients, add the vitalite, and mix together well, mashing the potato and avocado but still keeping a little texture.
Place the mixture equally into the potato shells and drizzle with a little oil. Back for 10-15 minutes until the top has slightly browned and the filling is hot.