Loaded Twice-Baked Potatoes with Sticky BBQ Jackfruit

Katy Beskow

These twice-baked potatoes are ideal for a rainy Saturday afternoon! Stuffed with tangy, vegan crème fraîche, chives and sticky BBQ jackfruit, these make a delicious comfort meal. Perfect for when you have a little more time to spare, and perfect to enjoy in front of Saturday night TV!

Easy tip: Freeze any uncooked leftover jackfruit – most cans are 400g (14oz), so you’ll only need half a can for this recipe.

Recipe from Vegan Pantry by Katy Beskow, (Quadrille, £22)

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Ingredients

4 large baking potatoes, scrubbed clean and dried
1 tbsp sunflower oil
1 red onion, diced
1/2 x 400g (14oz) can of jackfruit, drained and rinsed, broken into smaller pieces
2 rounded tbsp BBQ sauce (ensure vegan)
Pinch of smoked sea salt
1 tbsp vegan butter
4 tbsp vegan oat-based crème fraîche
Generous handful of chives, finely chopped, plus extra

To finish:
Handful of hard vegan cheese, grated

Easy tip: Freeze any uncooked leftover jackfruit – most cans are 400g (14oz), so you’ll only need half a can for this recipe.

Recipe from Vegan Pantry by Katy Beskow, (Quadrille, £22)

Method

Preheat the oven to 200°C/400°F/gas mark 6. Bake the potatoes for 1 hour until the skin is crispy and the inside is softened and fluffy. If the potatoes are very large, cook for an extra 10–20 minutes, checking at regular intervals.
Meanwhile, add the oil, red onion and jackfruit to a pan and cook for 2–3 minutes over a medium heat until the onion begins to soften.
Add the BBQ sauce and stir to coat the jackfruit, allowing it to gently bubble at the edges. Stir in the smoked sea salt and set aside.
Remove the baked potatoes from the oven and allow them to cool for a few minutes until you can handle them comfortably.
Slice each potato in half, then use a spoon to scoop out the soft potato centre into a bowl.
Add the butter, crème fraîche and chives to the potato and stir to combine fully, then spoon the sticky jackfruit and red onion into the potato mixture, shaking off any excess sauce as you go.
Spoon this mixture generously back into the potato halves, then sprinkle with grated cheese.
Return to the oven and bake for 15–20 minutes, or until golden and bubbling. Sprinkle with chopped chives to finish.