Per Serving (375g)
Calories 382, Fat 16g , Saturates 7.6 g , Sugars 8.9 g , Salt 1.1 g
Preheat the oven to 180°C/350°F/Gas 4. Place potatoes in a baking dish and cook for 1 hour until tender.
Once cooked, remove from the oven and allow to cool. Cut the potatoes in half and scoop most of the insides into a bowl, leaving a 1cm shell all the way around.
Heat a splash of oil in a small frying pan and add the onion, garlic and mushrooms. Season well and cook for a few minutes until softened.
Transfer the mushroom mix to the bowl with the potatoes and add in all the remaining ingredients, reserving a little cheese and parsley for the top. Season to taste, before mixing everything together.
Fill the potato shells with the mash mixture and top with the remaining dairy-free cheese. Bake in the oven for 30 minutes, until golden and bubbling. Sprinkle with the reserved parsley before serving.
Chocolate Bread Pudding and Toffee Sauce This bread pudding...
Chocolate and Maca Tart with Pistachio Base The perfect...
Latticed Raspberry Bakewell Traditional frangipane uses eggs and butter,...