Stuffed potato
- Serves: 4
- Prep time: 15
- Cooking time: 60
- Type of food: Lunch
Nutritional values
Energy: 2 852 kcal
- Protein 63 g
- Carbs 12 g
- Fat 132 g
Ingredients
- 4 large potatoes, peeled
- 570 g LUNTER Quick Creations Grain Pie
- 200 g LUNTER Creme de Tofu
- 2 tbsp cashews, crushed
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tbsp garlic, finely chopped
- 1/2 tbsp onion, finely chopped
- 1 tbsp gourmet yeast
- salt and pepper to taste
- 2 tbsp chopped fresh chives or parsley
Instructions
Preheat the oven to 200 °C and wash the potatoes thoroughly.
Prick each potato several times with a fork and bake on a baking sheet for 40-50 minutes, until soft inside.
In a food processor or blender, combine the Creme de Tofu, lemon juice, olive oil, garlic, onion and yeast. Blend until smooth and creamy, then add the cashews.
Season with salt and pepper to taste.
When the potatoes are cooked and cool enough to handle, cut them in half lengthwise and scoop out some of the flesh.
Mash the scooped-out flesh of the potatoes and mix with Quick Creations Grain Pie until well combined. Fill the scooped-out potatoes with the mixture and place them back on the baking sheet.
Bake the stuffed potatoes in the oven for another 10-15 minutes, or until golden brown and slightly crispy on top.
Serve with a spoonful of Creme de Tofu on top and garnished with fresh chives or parsley.
