Bethany's Vegan Kitchen

Crispy baked potato skins stuffed with creamy mashed potato, topped with pizza sauce, dairy free cheese and meat free pepperoni. This would be a fun side dish to go with lots of different dishes

Yield; Four to eight servings Cook time; One hour 30 minutes

You’ll need;

1. Four large baking potatoes
2. One tablespoon of oil
3. A good pinch of salt
4. One clove of garlic, minced
5. Half a small brown onion, finely diced
6. 200g tinned tomatoes, I always blend them until smooth for a smoother sauce
7. A quarter of a teaspoon of oregano
8. 75g meat free pepperoni, I used my homemade seitan
9. 75g dairy free cheese, grated. I used vegan Applewood smoked cheese

Method;

• Start by pricking the skin of the potatoes a few times, then rub them with a couple of teaspoons of the oil. Then sprinkle a little salt over them, place them on a lined baking tray, and bake at 220°C/200°C fan assisted for one hour and 15 minutes
• While they bake move on to making the sauce. Add the remaining oil into a small saucepan over a medium heat. Once that’s warmed up add in the garlic, and give that a couple of minutes to cook before adding the onion
• Give the onion five minutes to soften, then add in the tomato, oregano, and season with salt. Leave the sauce to thicken for 10 minutes, once it’s thickened you can set it aside
  
• Once the potatoes have been baking for an hour and 15 minutes, remove them from the oven and carefully slice each one in half
  
• Scoop out the potato, leaving the skins intact, and mash it until smooth. Add a tablespoon of sauce into the mash, and season to taste with salt and pepper
  
• Now spoon the mashed potato back into the potato skins
  
• Top each stuffed potato with a tablespoon of pizza sauce, spreading the sauce in an even layer
  
• Now top them with the dairy free cheese and meat free pepperoni
  
• Pop them back in the oven for 10-15 minutes, or until the cheese has melted. Once they’re done, leave them to stand for a couple of minutes, then serve