Jacket Potatoes with Chipotle-Tamari Mushrooms & Carrot Salad

These jacket potatoes with chipotle-tamari mushrooms and carrot salad bring a new age twist to this old school goodness.

The potatoes are baked until golden brown, smeared with mayonnaise, and loaded with the kind of toppings that will excite your senses and make you feel all cozy like you’re back in your mumma’s womb. Okay, so maybe not that cozy, but they’re definitely comforting AF! 😜

The charred chipotle-tamari mushrooms add an earthy, salty, and spicy flavour to the creamy potatoes, while the caramelised onions bring a level of sweetness to the umami flavours.

Drop a fresh and minty carrot salad on top, and you have yourself the perfect little potato package. The vibrant carrot salad comes alive with a maple, mustard, lime, and mint dressing – a real flavour sensation!

Step 1: Slice the potatoes length-ways and drizzle with olive oil on a baking tray
Step 1: Slice the potatoes length-ways and drizzle with olive oil
Step 4: Using the back of a fork, press down into each potato a few times to lightly mash up and soften the centre
Step 4: Using the back of a fork, press down into each potato a few times to lightly mash up and soften the centre
Jacket Potatoes with Chipotle-Tamari Mushrooms, Carrot Salad, and vegan mayonnaise on a decorative white plate
Jacket Potatoes with Chipotle-Tamari Mushrooms and Carrot Salad
Jacket Potatoes with Chipotle-Tamari Mushrooms, Carrot Salad, and vegan mayonnaise on a decorative white plate
Jacket Potatoes with Chipotle-Tamari Mushrooms and Carrot Salad
Jacket Potatoes with Chipotle-Tamari Mushrooms, Carrot Salad, and vegan mayonnaise on a decorative white plate
Jacket Potatoes with Chipotle-Tamari Mushrooms and Carrot Salad
Jacket Potatoes with Chipotle-Tamari Mushrooms, Carrot Salad, and vegan mayonnaise on a decorative white plate

Jacket Potatoes with Chipotle-Tamari Mushrooms & Carrot Salad

Course: Dinner, Large Meal, Lunch, Main Course
Cuisine: Fusion, Modern Australian
Keyword: Comfort Food, Dairy-Free, Gluten-Free, Nut-Free, Paleo, Pescatarian, Refined Sugar-Free, Salad, Savoury, Spicy, Summer, Vegan, Vegetarian, Warm Food, Winter, Yeast-Free
Cook Time: 1 hour
Total Time: 1 hour
Servings: 2 servings
Calories: 415 kcal
Author: Silvia Morris

These jacket potatoes with chipotle-tamari mushrooms and carrot salad bring a new age twist to the old school goodness with a flavour-sensation dressing.

Print

Ingredients

  • 2 potatoes medium-large, skin on, and cut in half lengthways
  • 1 red onion peeled and finely sliced
  • 150 g button mushrooms sliced into ½ cm slices
  • 1 Tbsp tamari
  • ½ tsp ground turmeric
  • ¼ tsp ground chipotle powder optional, or substitute with chilli flakes
  • 2 Tbsp vegan mayonnaise
  • olive oil
  • pinch salt
  • pinch pepper

Carrot Salad

  • 1 carrot medium-sized, spiralized or grated
  • 2 medjool dates pip removed and sliced into quarters, lengthways (optional, for a sweeter salad)
  • 1 Tbsp fresh mint leaves tightly packed, finely chopped
  • ½ Tbsp fresh chives finely sliced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp maple syrup

Instructions

  1. Bake the potatoes while preparing the other ingredients: Preheat the oven to 180°C and line a tray with baking paper. Add the potatoes and drizzle generously with olive oil. Season generously with salt and pepper. Using a pastry brush, brush the oil and seasoning over all sides of the potatoes. Keep the potatoes cut side facing up, and bake until soft and golden brown (about 1 hour). Flip over half-way. Drizzle with some extra olive oil if they're drying out.

  2. Heat a large skillet on medium heat. Add 1 Tbsp of olive oil and the onions, and saute for about 5 minutes until they soften. Add the mushrooms, tamari, turmeric, and chipotle powder. Sautee until very well browned and beginning to look charred, about 10 minutes. The mushrooms will have a better flavour and texture if you remove them from the heat when they're very well-done.
  3. Add all the carrot salad ingredients to a medium bowl, and season with salt and pepper. Toss well to combine.

  4. Remove the potatoes from the oven and place on serving plates. Using the back of a fork, press down into each potato a few times to mash up and soften the centre. Add a spoon of mayonnaise on top of each potato, and top with the mushroom mixture and carrot salad.

Recipe Notes

  • The chipotle gives a mild level of spiciness. Feel free to substitute it for something else if you have a different type of chilli in the cupboard, such as flakes or fresh chilli, or don't include it if you don't like spicy food.
Nutrition Facts
Jacket Potatoes with Chipotle-Tamari Mushrooms & Carrot Salad
Amount Per Serving
Calories 415 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Sodium 666mg 28%
Potassium 1482mg 42%
Total Carbohydrates 60g 20%
Dietary Fiber 9g 36%
Sugars 23g
Protein 10g 20%
Vitamin A 106%
Vitamin C 41.7%
Calcium 10.2%
Iron 45.2%
* Percent Daily Values are based on a 2000 calorie diet.


Please read the Silvobeat nutritional facts disclaimer.

Making This Recipe?

I love that! Please share a photo of your creation with me @silvobeat on Instagram by tagging it #silvobeatrecipes.