It’s been some time since I shared a simple dinner idea (or at least it feels ages ago since my bright beetroot zoodles) so I decided I should rectify that. With the colder weather having fully arrived now here in England, I’m feeling more need for comforting, hot dinners than my usual raw zoodle summer preferences. I am fully on board with coats, scarves and bobble hats, people. I’m loving vegetable soups and hot stews. Anything that evokes a sense of warmth and comfort. And there’s possibly nothing more comforting to me than a baked potato.
Growing up, baked potatoes were always my meal of choice. Question what I wanted and I’d want a jacket potato with cheese, and beans. In contrast, my brother was more of a beans on toast kinda guy. He actually doesn’t even like potatoes all that much – sometimes I question how we can possibly be related.
These twice baked cheese hummus potatoes are a more grown up twist on the original idea of my baked potato = comfort food. Obviously it’s easy to make the vegan version of my classic favourite: just substitute vegan cheese or nutritional yeast for the cheddar! However, back to the dinner idea of this post came from a jar of my homemade cheese hummus that was sat in the fridge. And, of course, a husband complaining that he was hungry.
Why twice baked potatoes?
Again, this harps back to my childhood. If my mum had extra time, sometimes she would make her version of twice baked cheese potatoes using boursin and cheddar. I, on the other hand, am more likely to have hummus in than dairy free cream cheese or cheddar. The result using hummus is more savoury, more moreish and less garlicky. It’s still smooth and velvety. If you use my cheese hummus, it’s still cheesy. If you have vegan cheddar, you can still melt some on top too!
All in all, a very hands off dinner recipe that I love to cook up when I have other things to do in and around the kitchen (on that note, keep your eyes peeled for some pumpkin-related bakes, guys). Enjoy!
Twice baked cheese hummus potatoes
- 1 potato
- ¼ cup cheese hummus
- 1 tbsp dairy free spread
- 4 tbsp dairy free cheese grated (optional)
- Preheat an oven to about 180°C (fan).
- Prick the potato a few times with a fork and cook in a microwave until it's cooked through. This takes about 5 minutes in my microwave, but it will also depend on the size of your potato. A knife should slide through the middle easily.
- Place in the oven and leave to crisp up - about 20 minutes (I usually make my hummus while I'm waiting).
- Remove the potato from the oven a leave to cool for a few minutes. Slice in half and use a spoon to scoop out most of the fluffy potato insides - leave a good thick "wall" around the outside, so the potato skin doesn't collapse.
- Place the potato insides in a bowl with the hummus and dairy free spread.
- Mash together until mostly smooth and then scoop it back into the potato shells. Top with grated dairy free cheese if you have some around.
- Place the potato halves back in the oven for about 15 minutes, or until the cheese has melted if you're using.
- Serve with a side salad (and more hummus).