Jacket Potatoes

 

Serves 4
Prep time: 
Cooking time:
1 hour

 

Ingredients:

4 large baking potatoes
Rapeseed oil

Your choice of filling:

Tuna and crème fraiche:
1 tin of tuna, in water, drained
2 heaped tbsp crème fraiche
Juice of 1 lemon
2 spring onions, finely sliced

Spicy Beans:
1 tin of cannellini or butter beans
400g chopped tomatoes, tinned
1 tsp ground coriander
1 tsp cinnamon
½ tsp paprika
½ tsp cumin
Juice of ½ lemon

Spiced Beetroot:
A vacuum pack of cooked beetroot (250g)
½ tsp cumin
¼ tsp cinnamon
Juice of ½ lemon (add to taste)
1 tbsp mint leaves, roughly chopped
100ml natural yogurt

Butternut Squash Houmous:
1 butternut squash, peeled, deseeded and diced
Juice of 1 lemon
1 garlic clove, crushed
2 tbsp tahini
Toasted pine nuts, to serve
Olive oil, to serve

 

Method:

  1. Start with the potatoes: preheat the oven to 220˚C / Fan 200˚C / Gas Mark 7
  2. Scrub the potatoes and dry. Rub a little oil over the potatoes and prick each potato with a fork, so that they don’t burst whilst cooking. Place on a baking tray in the hot oven and cook for 1- 1¼ hours.
  3. Next, prepare your choice of filling!
  4. For the tuna filling, combine the tinned tuna with the crème fraiche, lemon juice and sliced spring onions. Add a good grind of black pepper to the mixture and chill until needed.
  5. For the spiced beans, put all the spices in a pan and dry-fry for 2 minutes.  Watch that they don’t burn! Add the tinned tomatoes and bring to a simmer, adding the lemon juice. Add the cannellini/butter beans to the tomato mixture and bring to the boil, ensuring the beans are heated through. Serve.
  6. For the spiced beetroot, cut the beetroot into chunks, (watch out it doesn’t stain anything!) and mix together with the spices, chopped mint, lemon juice and yogurt.
  7. For the butternut squash hummus, start by roasting the squash at the same temperature that the potatoes are in, in the oven. Cook for 30-45 minutes, until soft. Put the cooked squash in a food processor with the lemon juice (to taste), garlic, tahini and whizz until it forms a smooth paste. Add more tahini, lemon or garlic, if you think it needs it. Serve in a small bowl and drizzle with a little olive oil and sprinkle with the toasted pine nuts.       
  8. After an hour, check if the potatoes are cooked by inserting a skewer into the centre to make sure it’s soft, if not cook for a little longer, checking every 5 or 10 minutes. You can also give them a little squeeze using a clean tea towel; when they’re done they should give a little and the skin should be crisp.
  9. When cooked, cut a cross in the centre of each potato and squeeze the sides of the potato, so the steam escapes, making the potatoes fluffy. Fill the potato with your filling and serve!