1/2tspespelette pepperor Aleppo pepper or smoked red pepper
for the cashew sour cream
85g3/4 cup cashew , soaked overnight
50ml1/4 cup water
2tbsplemon juice
1tbspapple cider vinegar
pinchof salt
Handful of chopped chives
Instructions
Pre-heat your oven to 190C.
Start with cutting the potato in slices, but not all the way through, stay 1 centimetre away from the bottom. An easy way to do this is to put a wooden spoon on each side of the potato (length wise), and start cutting until you reach the wooden spoons. This prevents cutting to far by accident, and breaking your potato in half.
Make a mixture of olive oil, coarse sea salt and espelette pepper. Massage the potato well with this mixture, and use a brush to get the oil into the open slices.
Place the potatoes in the oven and bake for approx. 40 minutes
For the cashew sour cream
Blend the cashews in a food processor, add all the other ingredients and blend well until nice and smooth. Let the sour cream cool down in the fridge for 1 hour (so it thickens).
Serve the baked potato with the cashew sour cream on top some chopped chives.
Notes
You can make this potato herby by substituting the espelette pepper with herbs. Think of rosemary & thyme, or sage. The cashew sour cream can be topped with dill, or tarragon. Endless possibilities, make it your own.