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The Perfect Baked Potato with Parsley "Sour Cream"
Serves 6
10 mins prep
60 mins cook
70 mins total
For the potatoes:
For the cashew cream:
Garnished with:
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Preheat the oven to 425°F.
Give your potatoes a good rub down with the olive oil, a dusting on salt and pepper, and poke them with a fork along the centre.
Cook the potatoes for 50 - 60 minutes, until their skin is crispy. You want to be able to poke a fork in easily, with no resistance.
While your potatoes are baking you can make your cashew cream. Simply add all of the ingredients into a high speed blender and blend till completely smooth. You want the consistency to be very silky!
NOTE: add as much or as little coconut cream/milk as you fancy. Sometimes less is more here ;)
Serve your potatoes while hot. Dollop your cream, and garnish with your onions, peppers and harvest snaps!
TIP: you can also create stuffed potatoes by removing the insides of the potato, whipping them with the cream and re-stuffing them! WOW!