115g (½ packet)
Grated Vegan Cheese
Wash and dry potato and cut into halves. Steam for 12 minutes and let it cool. Use a knife to remove the core for later use.
Wash and drain coriander and mint leaf. Cut the thicker part into smaller pieces for later use.
Add oil into a heated wok, fry shallot until fragrant and then add lemongrass and Omnipork. Use spatula to break OmniPork into small grains. Stir in the soy sauce, sugar, mushroom powder and then turn off the heat.
Add coriander, mint leaf and lime juice and stir to make the filling.
Sprinkle salt onto the baked potato. Add fillings into the hole of the potato. Sprinkle cheese on top and place the potatoes in the oven preheated at 220°C. Take it out after 10 minutes. Add lemon leaf to serve.