20 minutes preparation, 65 minute cooking time

Serves 4-5

 

Ingredients

  • 2 large potatoes

  • 2 large sweet potatoes

  • ¼ cup Sarah’s sour cream raw (you could use almond or soy milk but will be runnier)

  • 1 tsp garlic powder

  • 1/4 tsp salt or salt to taste

Decorations 

  • Semi sundried tomatoes cut up into little squares

  • 1 Carrot sliced and steamed

  • Parsley

  • Extra sour cream for serving

  • Optional chilli flakes

 

Method

  1. Heat oven to 200c (400f)

  2. Make sure both potatoes and sweet potatoes are well scrubbed and dried. Piece potatoes with fork a few times each side.

  3. Place on a tray lined with foil. Bake potatoes for 1 hour or until fork tender.

  4. Once cooked remove from oven. Top and tail both lots of potatoes. For the standard potatoes slice in half vertically, for sweet potatoes cut into the same size as the potatoes and then measure them against each other to get the right height.

  5. Scoop the flesh out of the tops and put it into a mixing bowl. Cut a square in the potatoes in the centre and then turn the potato over and repeat. Using the hand end of a spoon push the flesh into the mixing bowl. Take your time and try not to either tear the skin or scoop too much middle out. We want the potatoes to stand up.

  6. To the potato mixture add the sour cream, garlic powder and salt to taste. Mash until mixed together. In regards to how well mashed you need it, really depends on how you want it, can be chunky through to smooth! It should be able to be piped, not too runny, it has to be able to sit on top of the potato.

  7. Fill a piping bag (use a large round tip) with potato mixture and pipe into potatoes. When piping put a little bit down the hole first then make a swirl on top like a cupcake.

  8. For the optional decorations make cut outs from the steamed carrot using little hearts, stars and petals. Arrange on top as desired, add semi sun-dried tomatoes as well.

  9. Put under the grill. Be careful you must watch these at all times! I cooked mine for 3 minutes on low and 2 for high.

  10. Remove from grill and serve with parsley and sour cream. If serving these for Christmas a great idea is to add some chili flakes and parsley on top over some sour cream well, gives it a real Christmas themed look!

Double Baked Potatoes & Sweet Potatoes

Sarah Eve Matthews  ©2018