Rub your baked potatoes with extra virgin olive oil, salt and pepper and bake for about 75 minutes in the oven at 180°C.
Remove your potatoes from the oven and leave until cool enough to touch. Once cool, cut them in half and scoop out the middle (leaving a small amount around the edges to keep their shape).
Add the potato to a bowl and mash. Stir in your dairy free butter, salt & pepper, a handful of dairy free cheese, chives, spring onion, red pepper. Mix well.
Spoon the mixture back into your potatoes until they are full. Top with extra dairy free cheese and black pepper. Cook for another 20 minutes in the oven.
Remove from the oven, top with dairy free cream cheese and chives. Serve with salad.
