Toonish Mix with Baked Potato
- 150g defrosted Toonish
- 1 dl creme fraiche
- 2 baked potatoes
- 2 whole pickle cucumber or 8 slices, chopped
- 0.5 red onion, chopped
- 1 tomato, chopped
- 1 clove garlic, grated
- 1 dl parsley, chopped
- 1 dl vegan mayonnaise
- Some tabasco or chili flakes to taste
- 1 tsp dijon mustard
- 1/2 tsp sugar
Defrost the Toonish ahead of time.
Heat the oven to 200°C. Wash the potatoes and cut a cross over the potatoes. Put them in the oven and bake until they get soft, 45-60 minutes depending on size.
While the potatoes are cooking, mix all the ingredients into a bowl.
Once the potato is done, do a cut in the middle and fill it with the Toonish mix. Top it with sliced green onions, sliced cherry tomatoes and olive oil.