Harissa Baked Potatoes Recipe | Vegan

It dawned on me recently that I haven’t had a jacket potato in a really long time, and then I thought about the typical vegan options – beans and chilli, vegan cheese maybe. And as much as there’s nothing wrong with chilli, the craving was now well established and I thought I could come up with something a little more interesting, and ended up with this harissa baked potatoes recipe.  

Harissa vegetables combined with creamy mashed potatoes and re-baked to make extra crispy skins. 

You May Also Like: Stuffed Potato Cakes

Nutritional Information  

Each serving contains 10g of fibre and 9g of protein. Per serving you’ll get your full daily recommended amount of vitamin C, two thirds of your daily B6, half of your daily vitamin A and a quarter of your daily folate, B1 and B3, along with just under 4mg of iron. 

Substitutions  

The olive oil in this recipe can be substituted for any oil on hand, and you can change the vegetables if you want to mix up your fillings a little bit. As long as it’s something that can be diced and cooked relatively quickly, it can probably work. Carrots, broccoli, cauliflower or any of the common root vegetables would all work well.  

Does it keep and how to reheat 

This dish is definitely best served fresh, but if you need to reheat them later, it is possible. The best option to reheat them is to put them back in the oven, that way you don’t compromise the crispy skins in the microwave. Drop the temperature to 170c/175c and bake them for 15-20 minutes until fully warmed through. Alternatively, you can eat them cold. 

If you’re storing them for later, keep them in an airtight container and eat them within two days. Do not freeze. 

Harissa Baked Potatoes Recipe 

Harissa vegetables combined with creamy mashed potatoes, stuffed and re-baked to make extra crispy skins. 

This recipe is gluten free, dairy free, soy free, nut free and vegan.  

Print

Harissa Baked Potatoes Recipe

Harissa vegetables combined with creamy mashed potatoes and re-baked to make extra crispy skins. 

Course Dinner, Lunch

Cuisine British

Keyword Harissa Jacket Potatoes

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 2

Calories 382 kcal

Ingredients

• 2 large baking potatoes
• Olive oil
• 2 tsps harissa paste heaped
• 2 tsps vegan butter
• 1 pepper diced
• 2 cloves garlic finely chopped
• 1 red onion diced
• ½ tsp smoked paprika
• Chilli powder to taste
• Salt and pepper

Instructions

1. Preheat oven to 190°c

2. Gently rub the potatoes with olive oil, then place on a baking tray. If your trays are prone to sticking, line the tray with some greaseproof paper, but this may not be necessary. Bake for one hour.
3. About 10-15 minutes before the potatoes are ready, heat a non-stick frying pan on medium heat. Spray with a few sprays of fry spray if necessary. Add the onions and garlic and cook for a few minutes until fragrant. Add the smoked paprika, chilli powder and salt and pepper and stir to combine, then add the diced pepper and cook for a further five minutes.
4. Stir in the harissa paste, leave on the heat and stir until evenly coated. Leave on the heat for a further 1-2 minutes, then remove from the heat and set aside while you prep the potatoes.
5. When the potatoes are ready, slice each potato in half, carefully, trying to keep the skins as intact as possible. Scoop the cooked potato out, as carefully as possible, and transfer it to a bowl/ pot you can mash it in. Mash the potatoes with the vegan butter, then transfer the mashed potato to the pan with the harissa vegetables in and stir until evenly combined.
6. Scoop the harissa potatoes back into the skins, fully loaded, but carefully enough to keep them balanced. Place the filled skins back on the tray and return to the oven for a further 10-15 minutes.

Serve and enjoy!

What’s your favourite jacket potato filling?

Until tomorrow,

Sophie

1