Twice Cooked Jacket Potatoes with Asparagus and Mushroom Cream Sauce
If you thought jacket potatoes were boring then think again. This transforms the humble jacket into a show-stopping gourmet dish that is fit for every occasion. Even dinner parties need never be the same. Wait until you try these and see for yourself how incredible the tastes and textures come together to create something extremely special.
|75 Minutes||Serves 2-4||? kcal per serving
For the baked potatoes
2 large baking potatoes
Salt to dust
For the Filling
I handful of chopped fresh basil
1 heaped tablespoon vitalite, or other vegan spread
1/2 teaspoon salt
Oil to drizzle
For the mushroom sauce
200 g mushrooms, sliced
1 tablespoon olive oil
6 asparagus spears
100 ml vegetable stock
Salt and pepper to taste
10 tablespoons vegan cream, I used alpro
1 teaspoon fresh rosemary
Preheat the oven to 200 degrees Celsius. (400 F) Gas Mark 6
Wash and scrub the potatoes and whilst still damp pat with fine sea salt. Bake in the oven for 1 hour or until crisp and cooked.
Now make the mushroom sauce.
Cut the asparagus spears in half and keep the tips to one side. Chop the stalks and add to the pan with the oil and mushrooms and a pinch of salt. Cook for 5-6 minutes to soften the mushrooms and asparagus stalks and when no more water remains.
Add the stock and continue to cook until the stock has reduced and then add the cream and rosemary. Season to taste and put to one side.
Next, fry the asparagus tips in a little oil until golden and also set to one side for plating up the completed dish.
When the potatoes are baked, allow to cool and then carefully remove the flesh and keeping the skin intact.
Mash the flesh in a bowl with the vitalite, salt and basil. Fill the skins with the mixture, drizzle with a little oil and place under the grill for 5 minutes or until golden.
Meanwhile reheat the sauce and the asparagus tips.
To serve, plate the jacket potatoes, pour over the sauce and serve with the asparagus tips.