Toonish Mix with Baked Potato

60 min
2 servings


  • 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.

About the chef Gustav Johansson

Gustav Johansson from Jävligt Gott is a cookbook author and food blogger at Sweden's biggest vegan food blog. Gustav has contributed to many amazing recipes here with Hooked.
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More about Jävligt Gott

Gustav runs the Swedish food blog Jävligt Gott which contains a variety of easy vegan recipes. Check out Jävligt Gott and even sign up to Gustav's email newsletter for more information.

Cooking with hooked