Vegetarian Stuffed Potato Skins

Vegetarian Stuffed Potato Skins

• October 06, 2016

Stuffing is a must for a roast dinner but I've never actually used it to stuff anything before. Usually I just make them into little balls and roast them along with all the trimmings.

When I was sent a pack of Mr Crumb's sage and onion stuffing and challenged to come up with a vegetarian recipes, it really was a challenge indeed! We are huge meat eaters in our household and it's rare for me to make a pure veggie meal.

The stuffing is unlike the dried packet stuff I'm used to and instead, it's a freshly made and can be microwaved in minutes! I like stuffing to be roasted and have that crispy exterior though, so I went ahead and cooked it like I usually would in the oven.

Sort of in theme of a roast dinner I decided to stuff it in a potato, and because I felt I needed something meaty for dinner, I used some vegetarian sausages too. That did the trick to balance out the stuffed potatoes nicely. Once the jacket potatoes have been prepped, the rest of the recipe is super easy to make and only takes 20 minutes.

Forgot to take a photo before cracking it open, oops. 

I might have just eaten one before I took this photo...!

Scoop out the middle of the potatoes, stuff with the sage and onion stuffing, top with sausage crumbs, thyme and pop it into the oven. They are great for dinner parties since they can be made ahead of time.

Ingredients:
4 jacket potatoes
1 pack Mr Crumb's sage and onion stuffing
3 Linda McCartney's vegetarian sausages
Small handful of fresh thyme

Directions:
1. Wash and scrub the jacket potatoes well, then roast in the oven for 45 minutes - 1 hour at 250 degrees
2. At the same time the potatoes are in the oven, roast 3 sausages for 15 minutes at 250 degrees. Once they are cooked, break into small pieces that resemble large crumbs
3. Once the potatoes are cooked through, cut in half and scoop some of the potato out to make a little well
4. Add a tablespoon of the stuffing onto the potatoes and top with the sausage. Scatter some thyme over the stuffed potatoes and put in the oven for 15 minutes at 220 degrees
5. Serve it with a side of roasted vegetables or salad and enjoy


*This recipe creation is in collaboration with Mr Crumb's