Ingredients
Method
- Preheat oven to 220C and line a tray with baking paper.
- Use a fork to pierce several holes around the potatoes. Place potatoes on the tray, spray with oil and coat with herbs of choice. Bake in the oven for 45-50 minutes, or until the center of the potato feels tender.
- While the potatoes are baking, prepare the TVP as per packet instructions. Once cooked set aside
- When the potatoes have 15 minutes left, remove the tray from the oven, place the asparagus around the tray in an even layer and lightly coat with oil and herbs. Place the tray back in the oven for 15 minutes.
- Once potatoes and asparagus are cooked, remove tray from the oven, but don’t turn it off. Slice open each potato and fluff the inside. Place inside the butter, cooked TVP and top with grated cheese. Place back in the oven for a further 5 minutes.
- Once the cheese has melted, divide the potatoes and asparagus between two plates and top each potato with a dollop of sour cream. Serve hot and enjoy.
Nutrition
Calories: 312kcalCarbohydrates: 26gProtein: 26gFat: 13g
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