Crispy on the outside, soft and creamy on the inside, these baked potatoes are filled with simple, plant-based ingredients. A hearty and satisfying fasting meal, perfect with a fresh salad on the side.
Baked Stuffed Potatoes (Fasting Recipe)
Ingredients
For the Potatoes:
For the Salad (Optional):
Instructions
-
Prepare the Potatoes
- Wash the potatoes very well.
- Prick them with a fork on all sides.
- Place them in a pot, cover with water, and add a little salt.
- Boil for 10–15 minutes (they should be slightly softened, not fully cooked).
-
Season and Wrap
- Remove the potatoes from water.
- Place each potato on baking paper and aluminum foil.
- Season with:
- Salt
- Black pepper
- Olive oil
- Rub them well on all sides.
- Wrap tightly in the paper and foil.
-
Bake the Potatoes
- Preheat the oven to 220°C (428°F).
- Place the wrapped potatoes in the oven.
- Bake for about 30 minutes (adjust depending on size).
-
Prepare the Salad (Optional)
- Slice the green salad.
- Season with:
- Salt
- Black pepper
- Vinegar
- Olive oil
- Add avocado for extra creaminess (optional).
- Sprinkle almonds or walnuts on top.
-
Stuff the Potatoes
- Remove the potatoes from the oven.
- Cut each potato in a cross shape.
- Gently mash the inside with a fork.
- Add:
- Margarine (or oil)
- Salt and pepper
-
Add Toppings and Finish
- Top with cooked beans.
- Add vegan cheese (optional).
- Return to the oven for another 10 minutes.
-
Serve
- Serve hot with the fresh salad on the side.
- Enjoy a simple, comforting fasting meal.
