Stuffed Potato Skins with Lemon & Chive Yogurt
For the stuffed potato skins
4 large baking potatoes
2 to 3 tablespoons olive oil
1 leek, finely sliced, green parts included
4 cloves of garlic, peeled and crushed
1 small head of broccoli, florets and stems finely diced
10 1/2 ounces wild mushrooms of your choice, roughly chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried thyme (or 2 teaspoons mixed herbs instead of the previous three)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup almond milk or soy milk
A big handful of toasted sunflower seeds
2 tablespoons nutritional yeast flakes
2 tablespoons whole grain mustard
For the lemon and chive yogurt
A handful of fresh chives, finely chopped
1 1/4 cups unsweetened soy yogurt
1 tablespoon lemon juice
1/2 tablespoon lemon zest
A large pinch of sea salt
1. Preheat the oven to 350 degrees.
2. Prick the potatoes all over with a fork and rub them with oil. Bake for an hour and 15 minutes, until golden and soft, turning them over once during that time. Cut them in half and leave to cool.
3. Heat 1 tablespoon of olive oil in a large frying pan on medium and sauté your leeks for 6 minutes, until softened. Add the garlic, broccoli and mushrooms and cook for another 5 minutes. Pop in the dried herbs, stir and season, then remove from the heat and cover.
4. The potatoes should now be cool enough to handle. Carefully scoop out the insides and put them into a bowl, leaving the crispy skins intact. Mash the insides with the milk, then stir in the vegetables, seeds, nutritional yeast flakes and mustard, adding a little more salt as needed. Spoon the mash back into the waiting skins, packing them full to bursting, and place them on an oiled baking tray. Pop the potatoes back into the oven for 10 to 15 minutes, until piping hot.
5. For the lemon and chive yogurt, mix all the ingredients together in a bowl.
6. Serve the stuffed potato skins with a dollop of lemon and chive yogurt on the side.