Veg-packed baked potatoes

  • prep
  • 10m cook
  • Makes
Veg-packed baked potatoes

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

Method

  1. Pre-heat your oven (190°C / gas mark 5)
  2. Microwave your potatoes on full power until soft throughout (usually 6-8 minutes)
  3. Steam your cauliflower and broccoli until tender, then chop into pieces
  4. Transfer the potatoes onto a baking tray and place in the oven until the skins are golden (approx. 15—20 minutes)
  5. 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 
  6. When your mix is nice and smooth, add in the cauliflower, broccoli, and dairy-free alternative to cheese.  Now scoop back into the skins
  7. Sprinkle a little more of the dairy-free alternative to cheese on top and return to the oven till melted
  8. Sprinkle on your chives while they cool, then serve

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