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Cheese and bacon stuffed jacket potatoes, but make it vegan! By @ameliasandy_
Take 2 jacket potatoes, use a fork to carefully put holes in them and coat in olive oil and a sprinkle of sea salt. Bake in the oven for 1 hour at 180 degrees Celsius. When cooked cut down the middle, but be careful not to cut in half, leave the two sides attached. Gently scoop out the insides of both and add to a bowl. Add a dollop of vegan cream cheese (roughly 2 tbsp), grated vegan cheese and splashes of milk until the mash is really smooth and creamy, then add chopped parsley, dill and chives. Put the mash back inside the potato skins and roast again for 30 minutes. Meanwhile make your tempeh bacon pieces by chopping tempeh into small cubes and mixing with 60ml soy sauce, 30 ml maple syrup, 1 tsp paprika and 1 tbsp tomato purée. Fry in oil until crispy (or air fry).
