Who doesn't love a good old jacket potato? Try this for a jazzed-up version - it's fast, healthy, and tastes delicious!
The creamy (but healthy!) vegetable side-dish is a nice little addition, but can be left out if you're not keen or want something less fancy.
You can fill your spud with anything really - try mashing the potato with cheese, Philadelphia, pesto, hummous... - spoon back in and bake, simples!
- 1 big jacket potato
- 1/2 courgette, chopped
- 6 small mushrooms, chopped or sliced
- 1 x can tuna (in spring water - less salt!)), drained
- 2 tbsp creme fraiche (half-fat for a healthy alternative!)
- Mixed herbs and black pepper
Serves: 1 (but can be doubled to serve more!)
Easy to cook - just 5 ingredients!
Fast and healthy.
Ready in 20 mintues.
Nutritional information is unavailable.
Have your ingredients ready!
Preheat the oven to 220°C.
Stab your jacket with a fork a few times all over, then cook in microwave for about 10 minutes (depending on the size of your potato).
Meanwhile, put a little water in a small pan, heat then add the cougettes and mushrooms. Cook for about 5 minutes until softened keep on a low heat.
Put the drained tuna in a bowl and add 1 tbsp of the creme fraiche with herbs and black pepper - mix well.
Once your potato is cooked, place in the oven for a couple of minutes to crispen the skin.
*WARNING - will be hot!* Remove from the oven, and carefully scoop out the potato - add to the tuna mixture. Mash well!
Place the jacket skins in a small over-proof dish. Spoon the mixture into the jackets and pile it up (you may have some left-over - it's nice enough to eat by itself!).
Bake for about 10 minutes.
Meanwhile add the rest of the creme fraiche to the veg in the pan and heat through (on a low heat), stirring regularly. Keep it warm until your stuffed spuds are ready.
When everything's done, serve on a plate and tuck in!
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