Jacket Potatoes with Vegan Blue Cheese & Spinach

Serves 2

Jacket potatoes. Comfort food 101 - whether you're vegan, veggie or omni - a classic baked spud wins the heart of most.  Cheesy (vegan) beans are a reliable staple, you know they won't let you down. Plant-base coleslaw, also a winner. These days, if tuna and sweetcorn was your thing... there's an alternative now available and honestly tasty ways to enjoy your favourite spud! 

Whether you called it a baked potato, spud, jacket spud (skins on ARE a must!) or something else - we're all familiar with the joy that these warming tatties bring. 

So here's a twist on the classic for when you're feeling like something new. Wilted spinach mixed in with double cream (vegan!) and indulgent plant-based blue cheese is the perfect filling nestled inside your spud. We sprinkled over some nuts for a little bite, and a little crunch - but it's the creamy, cheesy sauce that does all the talking here. Plant-based and packed with taste.


3 baking potatoes

4 large handfuls of spinach (probably around 200g!)

1 tbsp Vegan butter

1 Clove Minced Garlic

50ml (ish) Dairy free double cream

Salt & pepper

25 - 50g Honestly Tasty Vegan Blue Cheese

20g Crushed walnuts

Jacket Potatoes with Vegan Blue Cheese & Spinach


Preheat the oven to 170c

Cover 3 baking potatoes in olive oil and prick the tops with a fork. Cook for 1 hour and 15 minutes or until soft all the way through (it might take an extra 15 minutes!). When the potatoes are almost done, you can prepare the filling.

Add a big knob of butter to a frying pan over medium heat. Once melted, wilt two big handfuls of spinach and then add a big glug of dairy-free double cream. Sprinkle in a scrunch of salt, pepper and add a clover of minced garlic. Add a couple more large handfuls of spinach and wilt down into the sauce. Add 25g of crumbled up vegan blue cheese. Keep stirring the sauce and let it thicken up for about 5 minutes. Add a little extra cheese if you fancy it richer.

Stuff into a buttered potato with crumbled extra blue and crushed walnuts on top. A little sweet relish pairs nicely too!

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