Step 1

Preheat oven to 400°F (200°C).

Step 2

Rinse and dry the potatoes. Prick several times with a fork. Then either wrap the potatoes in aluminum foil (this way the skin will be softer) or brush them with a little oil and place them on a baking tray (this will make the skin crispier). Bake for about 60 minutes, or until soft when you prick with a fork. (The baking time varies depending on the size of the potato).

Step 3

Optionally, you can place the potato on a microwave-safe dish and microwave for about 10 minutes, or until soft, turning over halfway through. Or wrap in aluminum foil and bake on the grill.

Step 4

Heat 1 tbsp of oil in a large pan and roast the onions for 2-3 minutes. Add the spinach and cook for 1-2 minutes longer or until the spinach is wilted. Season with the herbs, salt, and pepper. Remove into a bowl, drain well and set aside.

Step 5

Heat the rest of the oil in the pan, add the mushrooms and fry for about 5 minutes. Glaze with a little soy sauce and cook for another minute while stirring. Then set aside.

Step 6

Once the potatoes are soft, cut in half lengthwise and gently press apart. (Optionally, you can also scrape out the soft potato flesh, then mash it and mix with the spinach and cheese to use as filling).

Step 7

Fill the potatoes with the spinach, tomatoes, mushrooms and vegan cheese. Bake for another 5-10 minutes until the cheese has melted.

Step 8

In the meantime, season the soy quark with herbs, salt, pepper and a squeeze of lemon juice to taste and stir to combine.

Step 9

Serve your stuffed baked potatoes with the herb dip or other dips you like. Enjoy!