Low Fat Stuffed Jacket Potatoes recipe
information
285 Calories per serving
ingredients
6 oz (180-g) potato
For the filling
1 1/2 oz (45 g) cooked ham, chopped
1 tablespoon chopped spring onion
1/2 oz (15 g) mature Cheddar cheese, grated
2 tablespoons skimmed milk
salt and pepper
1 tablespoon chopped spring onion
1/2 oz (15 g) mature Cheddar cheese, grated
2 tablespoons skimmed milk
salt and pepper
method
1. Wash and dry the potato, pierce the skin all over, place on a sheet of kitchen paper and microwave on full power for 4 minutes 30 seconds. Remove from the oven, wrap in aluminium foil and leave to stand for 4 minutes.
2. Cut the potato in half and scoop out the middle, leaving the skins intact.
3. Mash the potato and mix in the ham, spring onion, cheese and milk. Season to taste with salt and pepper.
4. Spoon the filling back into the potato skins, place the two potato halves back in the microwave on a sheet of kitchen paper and microwave on full power for 1 minute 45 seconds.
5. Leave to stand for 2 minutes before serving.
1 tablespoon cream cheese
2 teaspoons chopped chives
2 oz (60 g) peeled prawns
salt and pepper
1. Cook the potato as previously described, cut in half and scoop out the middle, leaving the skins as shells.
2. Mash the potato, cream cheese and chives together. Stir in the prawns and season with salt and pepper.
3. Spoon the filling back into the potato skins, place on a sheet of kitchen paper and reheat on full power for 1 minute 45 seconds. Leave to stand for 2 minutes before serving.
6 oz (180 g) potato
1 tablespoon low-fat natural yogurt
4 teaspoons chopped spring onions
2 oz (60 g) corned beef, diced
1 tablespoon grated Parmesan cheese
salt
dash of pepper sauce
1. Cook the potato as previously described, cut in half and scoop out the middle, leaving the skins as shells.
2. Mash the potato, yogurt and spring onions together. Stir in the corned beef and Parmesan cheese. Season to taste with salt and pepper sauce.
3. Spoon the filling back into the potato skins, place on a sheet of kitchen paper and reheat on full power for 1 minute 45 seconds. Leave to stand for 2 minutes before serving.
2. Cut the potato in half and scoop out the middle, leaving the skins intact.
3. Mash the potato and mix in the ham, spring onion, cheese and milk. Season to taste with salt and pepper.
4. Spoon the filling back into the potato skins, place the two potato halves back in the microwave on a sheet of kitchen paper and microwave on full power for 1 minute 45 seconds.
5. Leave to stand for 2 minutes before serving.
Variation: 1 235 Calories per serving
6 oz (180 g) potato1 tablespoon cream cheese
2 teaspoons chopped chives
2 oz (60 g) peeled prawns
salt and pepper
1. Cook the potato as previously described, cut in half and scoop out the middle, leaving the skins as shells.
2. Mash the potato, cream cheese and chives together. Stir in the prawns and season with salt and pepper.
3. Spoon the filling back into the potato skins, place on a sheet of kitchen paper and reheat on full power for 1 minute 45 seconds. Leave to stand for 2 minutes before serving.
Variation: 2 330 Calories per serving
6 oz (180 g) potato
1 tablespoon low-fat natural yogurt
4 teaspoons chopped spring onions
2 oz (60 g) corned beef, diced
1 tablespoon grated Parmesan cheese
salt
dash of pepper sauce
1. Cook the potato as previously described, cut in half and scoop out the middle, leaving the skins as shells.
2. Mash the potato, yogurt and spring onions together. Stir in the corned beef and Parmesan cheese. Season to taste with salt and pepper sauce.
3. Spoon the filling back into the potato skins, place on a sheet of kitchen paper and reheat on full power for 1 minute 45 seconds. Leave to stand for 2 minutes before serving.
serving amount
serves 1
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