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:
- Start with the potatoes: preheat the oven to 220˚C / Fan 200˚C / Gas Mark 7
- 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.
- Next, prepare your choice of filling!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
|