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NOT BORING BAKED POTATOES

Prep: 5 mins

Cook: 1 hour 20 mins

Serves: 4

VG, VE


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)

100g houmous

100g guacamole


  • 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.