JACKET POTATOES

Instructions

Jacket potatoes

1. Clean well the potatoes and cook them in boiling water for around 20 minutes.

Filling

1. While the potatoes are getting cooked, peel and diced the garlic cloves. Cook them in a pan with 1 tbsp of olive oil for around 2 minutes.
2. Then, add 2 tbsp of olive oil and 3 tbsp of cornstarch (for a gluten-free option) or flour. Mix well.
3. Pour 250 ml of plant-based milk of your choice. Keep stirring until you get a thicker and more homogeneous consistency.
4. Add the frozen spinach and cook until then blend with the bechamel sauce. You can replace the frozen spinach with fresh chopped spinach.
5. Season to taste with: ground nutmeg and Himalayan salt.

Assemble & baking

1. Preheat the oven to 180 °C degrees (356 °F approx.).
2. Cut the potatoes in half and place them in a glass oven dishware.
3. With a fork scrape, the inner part of the potato spread some vegan butter or olive oil (optional), and sprinkle Himalayan salt.
4. Pour the spinach sauce on top of each potato.
5. Place your jacket potatoes in the center of the oven and gratin for around 15 to 20 minutes.