4 large potatoes
1/2 cup vegan sour creme
1/2 cup vegan mayonnaise
2 tbsp finely chopped onion (or chives)
Lemon slices and dill sprigs for garnish
Scrub potatoes and make a few holes in the top part with a fork.
Bake until soft, about 1 hour at 200°C.
Mix the sour cream, mayo, onion, salt and pepper together.
Cut a cross in the potatoes, add a teaspoon of margarine first, then 1-2 spoonfuls of the creme fraiche mixture. Here we used a couple of spoonful of black Cavi-art. Garnish with a slice of lemon and a dill sprig.