QUICK AND EASY SNACKS
Classic Baked Potato
Baked potatoes make a great supper. A piping hot stuffed potato is cheap, easy and nutritious and the variety of fillings you can pile into a potato are endless. Choose an old main crop such as King Edward, rather than the new thin-skinned types. For a crunchy skin and floury centre leave the potato in the oven for an extra 20 minutes and for a softer skin rub a little oil into the skin before cooking.
Ingredients
1 large potato weighing about 200g/8oz
Small knob of butter or low fat spread
Method
- Preheat the oven to 200ºC/400ºF/Gas Mark 6.
- Scrub the potato in clean water. Pat dry.
- Pierce the potato a few times with a fork. Place directly onto the oven shelf and bake for one hour until soft.
- Cut a large cross in the potato and fill as required.
Tuna and Garlic Mayonnaise Filling
Ingredients
1 hot potato
1 x 4oz can of tuna, drained
1 tablespoon garlic mayonnaise
½ red onion or 3 spring onions chopped
Method
- Mix together the tuna, mayonnaise and onions. Season.
- Spoon the mixture inside the potato and sprinkle over a little black pepper.
Mexican Style Filling
Ingredients
1 hot potato
1 small avocado diced
4 tablespoons sour cream or low fat crème fraiche
2 tomatoes, skinned and diced
chilli seasoning
Method
- Spoon the sour cream over the potato. Top with avocado and tomato dice.
- Sprinkle lightly with chilli seasoning and serve.
Soft Cheese and Walnuts Filling
Ingredients
1 hot potato
50g (2oz) flavoured soft cheese, eg Boursin
1 tablespoon chopped walnuts
Method
- Pile in the soft cheese.
- Sprinkle over the walnuts.
Feta Olive Filling
Ingredients
1 hot potato
Sqeeze of lemon juice
50g (2oz) Feta cheese, diced
Seasoning
1 tablespoon olive oil
1 tablespoon of pitted black olives, finely chopped.
Method
- Mix together the Feta, olives, oil, lemon juice and seasoning.
- Spoon the mixture inside the potato and serve.
Other Fillings
Tuna and sweetcorn
Grated cheese and spring onion
Chilli
Coleslaw
Garlic Mushrooms
Baked Beans
