Veg-packed baked potatoes
- prep
- 10m cook
- Makes
Ingredients
- 4 baking potatoes (small)
- Handful of cauliflower
- Handful of broccoli
- 120ml hypoallergenic formula (4 scoops powder to 120ml cold water)
- 25g dairy-free margarine
- Ground pepper
- 50g dairy-free alternative to cheese, plus a little extra for garnish
- Handful of chives, finely chopped
Note: Some hypoallergenic formula contain lactose and/or extensively hydrolysed milk protein.
For allergens, always check the ingredients list on the label of each product purchased for use in these recipes.
Method
- Pre-heat your oven (190°C / gas mark 5)
- Microwave your potatoes on full power until soft throughout (usually 6-8 minutes)
- Steam your cauliflower and broccoli until tender, then chop into pieces
- Transfer the potatoes onto a baking tray and place in the oven until the skins are golden (approx. 15—20 minutes)
- Once cool, scoop the potato out of the skins and mash in a bowl with the hypoallergenic formula, the dairy-free margarine and a pinch of pepper
- When your mix is nice and smooth, add in the cauliflower, broccoli, and dairy-free alternative to cheese. Now scoop back into the skins
- Sprinkle a little more of the dairy-free alternative to cheese on top and return to the oven till melted
- Sprinkle on your chives while they cool, then serve
