Perfect baked potatoes with cashew sour cream

Baked potatoes reimagined! 🥔✨

Topped with fresh broccoli microgreens from ingarden, this classic comfort food becomes a nutrient-rich delight. Creamy, delicious, and healthy – who's ready to enjoy? 🌱💚

4 servings, approx. 1 hour

Ingredients

• 4 medium-sized floury potatoes
• Extra virgin olive oil
• sea ​​salt
• a handful of broccoli microgreens

For the cashew sour cream:

• 150g raw cashew nuts (soak for 2 hours or cook for 10 minutes beforehand)
• 120 ml water
• 2 tbsp olive oil
• 2 tablespoons fresh lemon juice
• 1 clove of garlic, peeled
• ½ tsp sea salt
• 1 tbsp white wine vinegar (instead of 1 tbsp lemon juice)
• ½ tsp Dijon mustard
• ¼ tsp onion powder

preparation

1. Prepare the oven and baking tray:
   Preheat the oven to 220°C. Line a baking tray with parchment paper to prevent sticking.
2. Preparing potatoes:
   Pierce each potato a few times with a fork to allow steam to escape. Place the potatoes on the baking sheet, rub them with olive oil, and sprinkle them generously with sea salt.
3. Baking potatoes:
   Bake the potatoes for 45–60 minutes until they are soft and the skin is golden brown and crispy.
4. Serve:
   Cut the potatoes open, loosen the inside with a fork and serve them with your cashew sour cream and fresh broccoli microgreens.

To prepare cashew sour cream:

1. Mix the base:
   Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-powered blender. Blend until smooth and creamy. Scrape down the sides of the blender occasionally, if necessary.
2. Adjust for sour cream flavor:
   Add white wine vinegar, Dijon mustard, and onion powder to the mixture. Mix again until well combined and smooth.
3. Serve:
   Top the baked potatoes with the cashew sour cream or store it in the refrigerator for up to 5 days.

Enjoy your perfect baked potatoes with cashew sour cream and microgreens! 🥔✨