Pick the right potato. The aim here is to make sure we end up with crispy, caramelised skin and a fluffy, inside. Therefore, you want to avoid any waxy varieties of potato
Preheat the oven to 170C/320F. Using a fork, prick the potatoes all over a few times. Place on a baking tray and put in the oven for a total of one hour, removing half-way to flip.
While the potatoes bake, make the "cheese" for the filling. Blend up all your ingredients and cook, whisking constantly, until mega thick and stretchy!
Once baked, slice off a third of the potato, lengthways. Using a spoon, scoop out the 'flesh' from the little third and pop it into a bowl.
Mash the potato you scooped into the bowl with some vegan butter and milk. Next you're going to add half of the 'cheese' mixture from the saucepan and mix until well combined.
Once your potatoes are topped with the extra filling, I like to add a little more of the vegan cheese we whipped up. Pop your potatoes back into the oven for a second bake.
Once done, I like to give mine a final blast under the grill to make sure they're crazy crispy and caramelised
Remove from the oven and sprinkle with some finely chopped parsley before serving.