Loaded Sriracha Jackfruit Baked Potatoes
(Serves: 4)4 very large baking potatoes
250g sriracha pulled jackfruit
60ml vegan mayonnaise
15ml coyo yoghurt
1 large red chilli, seeds removed, thinly sliced
50g fresh micro coriander cress
1 large fresh lime
Suitable for:
- Vegan
Made without:
- Made without gluten
- Made without nuts
- Made without dairy
IMPORTANT Allergen Alert: Our allergen flagging criteria has changed. PDF downloads may now be inaccurate. Please disregard saved PDFs and always consult our Live Allergen Guide and physical product labels for the latest safety information.- Infomation may change: products are often reformulated by manufacturers
- Avoid cross contamination: use separate cooking vessels and utensils for special diets
| Nutritional Information |
Per 100g |
Per dish (481g) |
|---|---|---|
| Energy | 544 kj 129 kcal |
2614 kj 620 kcal |
| Fat | 3.8g | 18.3g |
| of which Saturate | 0.5g | 2.4g |
| Carbohydrate | 21.0g | 101.0g |
| of which Sugars | 5.4g | 26.0g |
| Fibre | 2.2g | 10.6g |
| Protein | 2.7g | 13.0g |
| Salt | 0.13g | 0.6g |
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct,
products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you
should always check product labels and not rely solely on the information presented here. In addition, when preparing
food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking
vessels and utensils must be used.
- Preheat oven to 200°C/400°F.
- Place the jacket potatoes on a small baking sheet and place in the oven to cook for about an hour, or until cooked and soft.
- Meanwhile in a bowl, mix the mayonnaise, yoghurt and juice of 1/2 the lime together. Place in a squeezy bottle or piping bag and keep chilled in the fridge until required.
- When the potatoes are cooked, remove and allow to cool for 5 minutes while you heat the jackfruit in a pan.
- To serve, make a slit down the centre of each potato and lightly open them up.
- Divide the jackfruit mix into the centre of each potato, add some thinly sliced chilli, coriander and top with some of the prepared chilled lime yoghurt.
- Finally, grate a little lime zest over each potato and serve.
Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using Chicken.
- CO2 use
Saving 125 g - Land use
Saving 8 m2 - Water use
Saving 743 L