Vegan Bolognese Potato Skins

Name: Vegan Bolognese Potato Skins
Prep time: T35HMS
Cook time: T50HMS
Ingredients: 6 medium potatoes, washed and dried; 1 tbsp. olive oil; 1 jar Sacla’ Vegan Bolognese Sauce; Chilli flakes (optional); 400g can Borlotti beans, drained and rinsed; Soy yoghurt or vegan sour cream for topping; Chives, finely chopped for serving; Sea salt for seasoning

We love all types of crispy, filled potato skins and wanted to create a snacky recipe that could be enjoyed by everyone – and here it is. We’ve scooped out and refilled these potato boats with our Vegan Bolognese Sauce which is dairy-free, gluten-free and wheat-free so everyone can get stuck in. You’ll just have to get in there first…

Prep Time

Cook Time

Serves

Ingredients

6 medium potatoes, washed and dried
1 tbsp. olive oil
1 jar Sacla’ Vegan Bolognese Sauce
Chilli flakes (optional)
400g can Borlotti beans, drained and rinsed
Soy yoghurt or vegan sour cream for topping
Chives, finely chopped for serving
Sea salt for seasoning

How to make the recipe

Step 1

Preheat the oven to 200°C/180°C fan. Rub the potatoes with half the olive oil to coat and season with sea salt. Sit them on a baking sheet and put in the oven to bake for 1 hour or until tender and golden. Remove and put to one side until cool enough to handle.

Step 2

Halve the potatoes, scoop out the inside and put the potato filling to one side (see tip). Sit the skins back on the baking sheet, drizzle with the remaining oil and put back in the oven for 10-15 mins until crispy.

Step 3

Heat the Sacla’ Vegan Bolognese Sauce in a pan with chilli flakes if using and Borlotti beans until piping hot. Then stir and divide the mixture between the potato skins, top with a spoonful of soy yoghurt or vegan sour cream and garnish with chives to serve.

Tip: Reserve the inside of the potato for another meal. Mix with your favourite pesto, flatten into cakes and pan fry in olive oil until golden.