This recipe is from Cynthia Louise the Chef, and is wonderful for us dairy free people who always miss out on the potato bake. Easy to make, especially if you have a food processor that does the chopping for you!
2 cups raw cashews
2 1/2 cups water
10 potatoes – skin left on
1 red capsicum
4 cloves garlic
Add the blend to the veggies, and smoosh around in your dish with your hands, adding 1/2 teaspoon each of salt and pepper. Push it all down into the dish, then sprinkle paprika on the top. Bake at 170 for 45-60 minutes with foil covering the dish, until all potato is soft.
Leave to rest for 8 minutes, and serve up!