This combines a regional food from my childhood, corned beef hash, with a comfort food classic, stuffed baked potato. These crispy salt sprinkled potato skins are stuffed with creamy mashed potato, vegan "corned beef", then baked until the top is crispy. They go perfectly with vegetables and gravy, they're easy to make, and you can swap the homemade seitan for plant based mince to cut down on prep time
Yield; Three to six servings Cook time; 1 hour 45 minutes
You'll need;
- Three large baking potatoes
- Two teaspoons of oil
- A generous pinch of salt
- 175g of beef style seitan (this is the recipe for my Beef Style Seitan ) alternatively use 175g of plant based mince and cook it as per the instructions on the packet
- One tablespoon of plant based butter/margarine
- One teaspoon of dried parsley
- One teaspoon of dijon mustard
- One or two tablespoons of plant based milk
- Salt and black pepper to taste
Method;
- Start by pricking the skin of the potatoes, rub them with the oil and the salt, the place them onto a lined baking tray. Bake them at 220°C/200°C for an hour, turning them half way
- Remove them from the oven, slice each in half horizontally, then scoop out the potato. Being careful to remove the potato flesh and leave the skin intact. Pop the potato flesh into a bowl, and the skins back onto the lined baking tray. Add the butter/margarine, parsley and mustard onto the potato flesh, then mash until smooth. Then add the seitan/mince, season with salt and pepper, then, fold together. Spoon the mash mixture into the skins and score the top
- Put them back into the oven for another 30 minutes, or until the tops are crispy and golden. Then they're ready to serve
If you use my beef style seitan for this recipe, you can use up the leftovers in a few different ways. If you mince all of the seitan, it can be used in bolognese, shepherd's pie or a chilli
It can also be thinly sliced and served hot as part of a roast dinner or in sandwiches. You can also use the the slices cold in sandwiches or salads
It can be stored in an airtight container in the fridge for up to a week, or in the freezer if preferred
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