Custom Search 1

National Vegetarian Week: Hearty potato recipe

DELICIOUS AND NUTRITIOUS: This dish puts its own spin on baked potatoes

IT’S TOO bland, there’s no seasoning, that looks nice – but where’s the meat? These are just some
of the regular criticisms and observations made by meat eaters who have had no reason to look beyond their carnivorous diets, even when we’ve pulled out all the stops to make a delicious meat-free meal.

With the rise of campaigns such as Meat Free Monday – launched by Paul and Stella McCartney in 2009 – and with meat becoming increasingly more expensive, you can often be left wondering how you can really cut down on the number of meals you eat using meat.

The Voice present you with this tasty recipe to try, which may kick-start your journey towards a meat-free existence. At the very least, you will learn how to prepare a vegetarian option or two at your upcoming dinner party...

Twice-baked potatoes with leeks and cheese

Potatoes are a good source of B vitamins and vitamin C, both of which are essential for healthy skin.

Preparation: 10 mins

Cooking: 80 mins

Ingredients:

2 large baking potatoes
1 medium leek
1 tbsp pumpkin seeds
80g vegetarian cream cheese with garlic and herbs
1 tbsp semi-skimmed milk Pinch of ground black pepper 40g vegetarian mature cheddar cheese, coarsely grated

Method:

1. Preheat the oven to 180°C / gas mark 4. Bake the potatoes for approximately 45 to 60 minutes, until cooked through.

2. When the potatoes have nearly finished baking, prepare the leek by slicing it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt. Slice each half into four lengthways, then cut into 5mm slices.

3. Blanch the leek by plunging into a pan of boiling water for 1 minute. Drain and set aside.

4. Toast the pumpkin seeds in a dry pan over a low heat for a couple of minutes, watching them carefully so they do not burn. Set aside.

5. Once the potatoes have finished baking, cut them in half lengthways and scoop out the flesh into a bowl. Retain the potato skins for later.

6. Add the cream cheese and milk to the bowl with the potato flesh, season with black pepper, and mix together with a fork.

7. Fill each of the four potato skins with the potato and cheese mixture, then top first with the leeks, followed by the grated cheddar cheese.

8. Place the potatoes on a baking tray and return to the oven for 20 minutes or until golden brown.

9. Sprinkle the potatoes with pumpkin seeds and serve.

Energy: 434 kcals. Protein: 21.5g. Carbohydrate: 49.3g, of which sugars: 5.1g. Fat: 15.7g, of which saturates: 7.6g Fibre: 7.6g Salt: 0.9g.

Read every story in our hardcopy newspaper for free by downloading the app.

Facebook Comments