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Baked potato with cashew sour cream

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2
Calories: 713.83kcal

Ingredients

  • 2 large potatoes.
  • 3 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1/2 tsp espelette pepper or Aleppo pepper or smoked red pepper
  • for the cashew sour cream
  • 85 g 3/4 cup cashew , soaked overnight
  • 50 ml 1/4 cup water
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of 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.
 

Nutrition

Serving: 1g | Calories: 713.83kcal | Carbohydrates: 80.39g | Protein: 15.74g | Fat: 39.38g | Saturated Fat: 6.22g | Sodium: 1116.56mg | Fiber: 10.34g | Sugar: 7.13g | Vitamin A: 6.64IU | Vitamin C: 133.11mg | Calcium: 7.06mg | Iron: 33.83mg
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