“This vegan option is packed-full of protein thanks to the peas,” explains nutritionist Thalia Pellegrini. “Peas are a nutritious and easy go-to for meals. Between the potato, the coriander and the peas, this meal is high in vitamin C, while the cumin seeds are high in iron and are also a source of calcium and magnesium.”

Ingredients

2 medium russet potatoes

1/2 cup thawed frozen peas

1 tbsp melted coconut oil

1 1/2 tsps cumin seeds

2 tsps curry powder

1 tsp smoked paprika

Sea salt & black pepper (to taste)

1/2 lime, juiced

1 tbsp chopped coriander

2 tbsp grated vegan cheese (you can try vegan feta if liked)

Method

Preheat your oven to 220ºC. Pierce the potatoes all over with a fork. Place on a pan and bake for 45 to 50 minutes, or until cooked through.
Remove the potatoes from the oven. Once cool enough to handle, cut them down the middle and spoon out inside of the potatoes into a medium bowl.
Add the peas, coconut oil, cumin, curry powder, and smoked paprika to the bowl. Mix everything together and season with salt and pepper.
Add the mixture back to the hollowed-out potatoes. Add your vegan cheese. Place back into the oven and cook for another 10 minutes. Top with lime juice and coriander.

Elevate the humble spud with these 3 speedy and nutritious baked potato recipes