Jacket potatoes with Roasted Mushrooms & Kale
Recipe Box
Serves 2 @ £2.74 per person
Vegan
Baked Potatoes with Roast Mushrooms & Crispy Kale
A simple, hands-off tray bake using sweet carrots, plenty of earthy mushrooms, red onion and cavolo nero. Your baked potatoes roast alongside the veg for a complete, warming dinner with minimal prep — lighter and less starchy than the squash version.
You will receive:
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Baking Potatoes (washed) (apx. 600g x 2)
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Red Onions (125g x 1)
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Suffolk Carrots, washed (300g)
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Closed Cup Mushrooms (500g)
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Cavolonero Kale (apx. 200g)
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Closed Cup Mushrooms (250g)
You will provide:
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Olive oil
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Herbs: thyme, rosemary, or mixed herbs
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Salt & pepper
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Optional: grated cheese or a tahini/yoghurt drizzle for serving
Method
👩🍳 Instructions
Bake the potatoes
Preheat the oven to 200°C (fan 180°C).
Prick each baking potato, rub with olive oil and salt, and place directly on the oven rack or on a tray.
Bake for 60 minutes until crisp on the outside and fluffy inside.
Roast the carrots & onions (first 20 minutes)
Prepare the veg:
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Cut the red onion into wedges
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Cut the carrots into evenly sized chunks
Place the carrots and onions on a roasting tray.
Toss with olive oil, salt, pepper, and your chosen herbs.
Roast for 20 minutes.
Add all mushrooms (next 20 minutes)
Slice or halve all the mushrooms (total 750g).
After the initial 20 minutes, remove the tray, give the carrots/onions a stir, and add the mushrooms.
Toss everything together.
Return to the oven for a further 20 minutes (total so far: 40 minutes).
Add the kale (final 10 minutes)
Strip cavolo nero leaves from any thick stems and tear into pieces.
Scatter the kale over the tray, drizzle lightly with oil and add a pinch of salt.
Roast for the final 10 minutes until crisp at the edges.
Serve
Split the baked potatoes open and pile the roasted mushrooms, carrots, onions and crispy kale generously on top.
Finish with grated cheese or a drizzle of tahini/yoghurt if you like.
A simple, veg-forward, deeply savoury tray-bake supper.