Loaded Twice-Baked Potatoes with Sticky BBQ Jackfruit

Ingredients

• 4 large Baking Potatoes
• 1 tbsp Sunflower Oil
• 1 Red Onion
• 1 can (14 oz) Jackfruit
• 2 Rounded Tbsp Bbq Sauce (Ensure Vegan)
• 1 pinch Smoked Sea Salt
• 1 tbsp Vegan Butter
• 4 tbsp Vegan Oat-based Crème Fraîche
• ½ cup Chives
• Hard Vegan Cheese

Instructions

1. Preheat the oven to 400°F/400°F/400°F. 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.
2. 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.
3. 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.
4. Remove the baked potatoes from the oven and allow them to cool for a few minutes until you can handle them comfortably.
5. Slice each potato in half, then use a spoon to scoop out the soft potato center into a bowl.
6. 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.
7. Spoon this mixture generously back into the potato halves, then sprinkle with grated cheese.
8. Return to the oven and bake for 15–20 minutes, or until golden and bubbling. Sprinkle with chopped chives to finish.