Prep: 5 mins
Cook: 1 hour 20 mins
These are my absolute most favourite way to eat a baked potato and they make brilliant handwarmers while watching firework displays!
4 baking or sweet potatoes
100g cherry tomatoes
1dsp harissa paste
2 garlic cloves
1tsp brown sugar
1tbsp olive oil
100ml creme fraiche (remove for vegan)
Rinse the potatoes and then place in the oven. Cook at 200°C for 1 hour or until golden and crisp.
Meanwhile cut the tomatoes in half and place in an ovenproof dish with the harissa, crushed garlic, sugar and oil.
Cook the tomatoes for 20min or until they are caramelised, then set aside to cool.
Cut a cross at the centre of each potato, add a dollop of creme fraiche, humous, guacamole and the harissa tomatoes.
Season and serve with a good helping of sparklers.