I like to cook the potato in the microwave for 5 minutes before putting it in the oven to bake to make sure it is fluffy inside. Bake in a 200 degree oven for 1 hour.
Remove the skin from the tomatoes by blanching in boiling water for 5 minutes. Then finely chop them and set them aside. Finely chop the onion and courgette. Gently warm the olive oil in a pan and fry the onion until it starts to become see through then add the courgette and continue to cook until they start to brown. Stir in the tomatoes and add in a dash of vegan Worcestershire sauce, some torn up basil leaves and some freshly ground black pepper.
Cut open the potato and top with the courgette mixture.
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