LOADED INDIAN POTATOES

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (350°F). Gas mark 4

Step 2

Make the limey cashew cream: drain and rinse the soaked cashews, then blitz in a food processor with 3 tablespoons of lime juice and a few splashes of water until you have a smooth creamy sauce.

Step 3

Season to taste and set aside

Step 4

Split the potatoes in half, keeping them attached at the base.

Step 5

Scoop out the majority of the potato inside and transfer to a bowl.

Step 6

Add the peas and garam masala, chaat masala or curry powder and most of the coriander, saving some to serve.

Step 7

Season with salt and pepper, then spoon the mixture back into the potato skins and bake for 10-15 minutes until piping hot.

Step 8

Meanwhile, mix the red onion, tomato and cucumber with the remaining lime juice and season with salt and pepper

Step 9

Spoon the limey cashew cream on top of the baked potatoes followed by the crunchy vegetable salad.

Step 10

Sprinkle with the remaining coriander and a little garam masala to serve.