I came up with this dinner on a whim. The oven was on and I thought' ‘let’s bake potatoes and an onion and some garlic cloves just for fun! It resulted in a flavourful, creamy potato filling stuffed in a crusty potato skin topped with spicy salsa.
What could be better?
This makes 1 or2 servings. Adjust according to your needs.
Stuffed Baked Potatoes
Ingredients
1 large potato, scrubbed and poked with a fork
1 brown onion, one end trimmed
4 cloves garlic, one end trimmed
approximately 2 tbs pure coconut water
1 slice of cashew nut ‘feta cheese’ (see post dated 5 January 2026)
salt and pepper to taste
small bowl of roasted tomato and poblano sauce (see post date 6 February 2026), for serving
Method
Preheat the oven to 200c.
On a non stick ceramic baking sheet lined with baking paper, place the potato(es) and onion and bake for one hour. Twenty minutes before it’s finished cooking, add the garlic cloves.
When the vegetables are done, cut the potato in half length-wise and scoop out as much of the flesh as possible while still keeping the outer skin intact. Place the potato flesh in a bowl and add the coconut water and ‘feta’ and mash well. Set aside.
Peel the outer skin off the onion and garlic cloves and chop into small pieces on a cutting board. Add to the mashed potatoes. Mix well and add salt/pepper to taste.
Stuff the potatoes with the mashed potatoes. Put back in the oven for about 5 minutes to heat up.
Serve with a small bowl of roasted tomato and poblano salsa or your preferred salsa (or chutney) of choice.