Description
Deliciously crispy potato skins filled with a creamy mixture of crème fraîche, smoked tofu, and melted cheese.
Ingredients
Scale
- 4 large waxy potatoes
- 1 tablespoon olive oil
- 200 grams crème fraîche or sour cream
- 100 grams grated cheese (e.g., Emmental)
- 1 small red onion, finely diced
- 100 grams smoked tofu, diced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (about 400°F).
- Wash the potatoes thoroughly under running water and prick each potato several times with a fork.
- Rub the potatoes with olive oil and sprinkle with salt.
- Bake for 50-60 minutes or until tender.
- Prepare the filling: In a bowl, combine crème fraîche, grated cheese, diced onion, and smoked tofu. Add thyme, salt, and pepper.
- Cut each potato in half lengthwise and scoop out most of the flesh.
- Add the scooped potato flesh to the filling mixture and stir to combine.
- Fill each potato skin with the creamy filling.
- Return to the oven at 180°C (about 350°F) for 10-15 minutes, until golden and bubbly.
Notes
Customize with toppings like jalapeños, chives, or barbecue sauce. Can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg