Name: Jacket Potatoes
Yield: Serves 1
Ingredients: salad leaves (I prefer just to enjoy the steaming hot, crunchy-skinned potato, but some mixed leaves – purple, green, different shapes and sizes – go well with it if you like them, and look pretty on the plate); vegan ‘hard cheese’, grated; pesto (you can buy good vegan pesto for a recipe for homemade pesto); fine sea salt, for rolling; Hummus; Vegan Mayonnaise (easy to do and definitely worth the effort; 1 potato per person, washed and dried; Homemade Vegan Butter (my favourite, or a store-bought one if you prefer)

Preparation info

Serves
1

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

Everyone loves a jacket potato – it’s cheap, very quick to prepare and simple to cook. There are three things to remember to get it perfect every time: use a floury variety of potato (Estima, Maris Piper, King Edward or Desiree); bake it in a very hot oven; and eat it at once, while it’s still gloriously crisp and crunchy. So, get your fillings or toppings prepared while the potato cooks, then be ready to drop everything and enjoy it as soon as it’s done.