4 big baking potatoes
100 ml. Oatly iMat Fraiche
100 mL. Oatly iMAT
100 g. Dried tomatoes, grilled, chopped
1 handful fresh basil, chopped
135 g. Tofu marinated
1 cup black olives, sliced
1 tsp. salt
Bake the potatoes until they are soft in the center (about 1 hour at 200°C). Cut the potatoes in half lengthwise and scoop out the center but leave a small border around the shells, like a boat. Mash the removed potatoes with Oatly iMat Fraiche and Oatly IMAT. Add remaining ingredients and mix well. Fill the potatoes with the mashed potato filling and sprinkle some paprika on top.
Bake again at 200°C until it has browned slightly.
“Twice baked” potatoes are always a hit for my guests. It is easy to make but very good and looks festive. Easily prepare the potatoes the day before and bake the next day just before serving.