Everyone loves baked potatoes, especially in the cold and damp British Winter weather! This is a very interesting recipe from The Spud Bros and Nurishh.
Recently viral TikTok duo The Spud Bros have partnered with Nurishh to create the 'Ultimate Plant Based Jacket Potato recipe!'
Jacob and Harley Nelson, the famous faces behind Spud Bros have finally cracked the perfect plant-based formula loaded with all the cheesy goodness Nurishh's Plant Based Grated has to offer.
Ingredients
4 jacket potatoes
400g of Nurishh Plant Based Grated Cheddar Flavour
Vegan butter
Vegan Three Bean Chili
● Beans:
200g tinned black beans, drained and rinsed
200g tinned kidney beans, drained and rinsed
200g tinned pinto beans, drained and rinsed
● Vegetables:
1 tablespoon olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 bell pepper (any colour), chopped
1x 400g tin crushed tomatoes
1/2 cup vegetable broth (or water)
● Spices:
1 tablespoons chilli powder (or to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
Method
Cook your jacket potatoes in the oven, wrapped in foil. From a fresh potato cook at 200°C/180°C fan/gas 6 for up to 1 hour and 20 minutes
While potatoes are cooking away, Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for about 5-7 minutes, until the vegetables are tender.
Add Spices: Stir in the chilli powder, smoked paprika, and oregano. Cook for another 1-2 minutes until the spices are fragrant.
Add Tomatoes and Beans: Pour in the crushed tomatoes and vegetable broth. Stir well to combine. Add the black beans, kidney beans, and pinto beans to the pot. If using, add the minced jalapeño for extra heat.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes to allow the flavours to meld. You can simmer for longer if you have time; just stir occasionally and add more vegetable broth if needed to maintain your desired consistency.
Season: After simmering, taste the chilli and adjust the seasoning with salt, pepper, or more spices if desired.
Serve:
Take your spuds out of the oven and carefully remove the foil, to reveal your hot and crispy jacket potato.
Using a sharp knife cut the potato in half without cutting through and use your knife to spread each half of the fluffy belly of the potato out - leaving plenty of room for the Nurishh!
Add a dollop of vegan butter, salt and pepper to taste and 90g of Nurishh plant based grated on each of the potatoes
TIP: to speed up the melting process of the cheese, pop the spuds under the grill for a couple of minutes for an extra melty texture
Now add a big spoonful of 3 bean chilli and garnish with your leftover Nurishh and enjoy!
