Jacket Potato Fillings

Jacket Potato Fillings

Take a 225g potato, prick over with a fork and bake for approx 1 hour at Gas 6/200ºC/400ºF

Creamy Seafood and Shredded Leek Filling

Serves 2

Finely slice 1 large leek and cook in low fat cooking spray until soft and tender. Add 50g of cooked, peeled prawns, 25g cooked frozen peas and a 170g can of crab meat (drained). Add 4 tbsp very low fat fromage frais, season and stir gently. Serve on top of jacket potato.  Also good on pasta.

Garlicky Mushroom Filling

Serves 1

Quarter 50g button mushrooms and fry in 1 tsp olive oil with 1 clove garlic, crushed.  Add 1tsp chopped fresh parsley and seasoning.  Spoon into potato and serve.  

Cottage Cheese Filling

Serves 1

Mix 100g cottage cheese (2pts) with 2 chopped spring onions, 1 stick celery, chopped and a 1" (2.5cm) piece of cucumber, chopped.  Season well and spoon into the potato.

Lentil Filling

Serves 2

5 medium mushrooms
2 courgettes
4 oz dried split red lentils
1 pint water
1/2  stock cube
1/3 tbsp curry powder or to taste

Stir fry mushrooms and courgettes in a little water.
Add the lentils, water, stock cube and curry powder.
Cook for 15 - 20 minutes.

Breakfast-style Filling

Serves 2

Fry chopped bacon medallions in a non-stick pan together with finely chopped onion, using a spray of oil.
Slice potatoes in half and scoop out mashed potato filling, taking care to leave skin intact.
In bowl mixed potato with 1 beaten egg, chopped cooked bacon, onion, halved cherry tomatoes, salt and pepper to taste.

Return filling to each shell and bake at Gas 4, 180ºC for 20-25 minutes, until potato shell is nice and crispy and topping browned.
Serve two halves of potato per person

To make more filling serve with beans.

Curried Vegetable Filling

Finely chop ½ onion, a small courgette and 4 button mushrooms. Place in a saucepan with ½pt/284ml chicken stock made with Bovril, then cover the pan and bring to the boil. Boil for 5-10 minutes then uncover the pan, reduce the heat and simmer for about 20 minutes, until the vegetables are tender and syrupy. Stir in 1 tsp curry powder. Cook for 1­2 minutes, then stir in 4 tbsp very low fat natural yogurt. Heat through gently over a low heat. Bake the potato in the usual way, scoop out the flesh, mash with 2 tbsp very low fat natural yogurt and pile back into the potato shell. Serve topped with the curried vegetable mixture and some freshly chopped coriander.

Grilled Spicy Chicken Filling

Mix together 2 tbsp very low fat natural yogurt, 1 crushed garlic clove, ½ chopped and deseeded red chilli, ½ tsp each of turmeric, cumin and ground coriander seeds. Put a 110g skinned, boneless chicken breast into this mixture and marinate in a cool place for at least 30 minutes. Remove the chicken from the marinade and cook under a preheated hot grill until cooked, brushing with the marinade and turning occasionally. Cut the chicken into small cubes and mix with some chopped tomato and fresh coriander. Bake the potato in the usual way, scoop out the flesh, mash with 2 tbsp very low fat natural yogurt and pile back into the shell. Top with the spicy chicken. 

Prawns and Basil Filling

Bake the potato in the usual way and mash the flesh with 2 tbsp very low fat natural yogurt and a small handful of chopped basil leaves. Pile back into the shell. Mix 5oz/142g shelled prawns with 2 tbsp very low fat natural fromage frais and some chopped basil and use to top the baked potato.

Curried Mushroom Filling

Serves 1

Frylight spray oil

1 small onion, finely chopped

60g mushrooms, sliced

½ tsp curry powder

1 tsp tomato puree

1 tbsp low fat natural yogurt

1 tsp chopped fresh mint or ½ tsp dried

salt & pepper

Heat a pan and spray with Frylight.  Cook onion for about 5 mins until softened.  Add mushrooms and cook for 2 more mins.  Add curry powder and stir well.

Blend tomatoe puree with the yogurt.  Add mint if using and season.  Stir into mushroom mixture and heat gently for 1-2 mins.

Use to top the cooked jacket potato.

Bean Salad Filling

Serves 1

Mix 50g red kidney beans, 50g cannelini beans and 25g chick peas with 3 tbsp fat free dressing.

Tuna and Sweetcorn Filling

Serves 1

Mix together 1 small can (100g) tuna in brine or water, drained with 30g canned sweetcorn and 1 tbsp extra light mayonnaise.

Cottage Cheese and Pineapple Filling

Serves 1

Mix 1 small tub (approx 100g) of diet cottage cheese with 50g pineapple pieces, canned in fruit juice, drained.

Salmon and Cucumber Filling

Serves 1

Mix a small can of salmon, drained with 50g chopped cucumber.  Top your potato.

Sweetcorn and Spring Onion Filling

Serves 1

Mix 70g sweetcorn with 2 chopped spring onions and ½ red pepper, chopped.

Chicken and Pepper Filling

Serves 1

60g cooked chicken, chopped, mixed with ½ chopped pepper (any colour), ½ small red onion, chopped and your favourite fat free salad dressing.

Macaroni Cheese

Remove cooked potato from skin and mix with Heinz/Asda tinned macaroni cheese. Return to skin and bake until golden brown.

Jacket Potato with Cranberry & Mozzarella SW

serves 4

7 syns per serving   

ingredients

2 tbsps cranberry sauce

2 oz mozzarella cheese thinly sliced

Cook potato and scoop out centre.

Spoon cranberry sauce into each potato skin, mix with potato and cover with mozzarella cheese.

Pop under preheated grill until golden brown or cheese is melted.

Jacket Potato Topping

3 Medium Onions
5 Tomatoes
ground black pepper and some salt
Artificial Sweetener (2 teaspoons - estimate)
Fry Light

note - you can use as many onions or tomatoes as you like and as much black pepper and sweetener to your required taste.

1. Chop onions and fry in fry light in medium size pot. Fry for 3-4 minutes until soft

2. Chop tomatoes up and add to onions, add salt, pepper and sweetner

3. Put the lid on and simmer for 30-40 minutes untill it looks like a chunky type of sauce, make sure to stir it often though.

Enjoy!! It saves well. So make a big batch and place in a container in the fridge. 

Tuna, Bean and Corn Toppings

Serves 1/prep and cooking time = 5 mins

Points per recipe and serving  = 2

 

Don't forget to add the points for a jacket potato. A med one  = 2 1/2 points

 

100g tin of tuna in brine, drained

1 heaped tbsp of cooked or canned kidney beans

1 tbsp of sweetcorn

Salt n pepper

 

Put all the ingredients into a small pan and cook gently until hot. Spoon onto a jacket potato. Serve with a large salad or lots of no point vegetables.

 

Chilli Bean Topping

Serves 1/prep and cooking time = 10 mins

Points per recipe and serving = 2

 

A small can chopped tomatoes

2 tbsps Chilli Beans

2 tbsps minced Quorn

Salt n pepper

 

Put all the ingredients into a small pan and simmer gently for 10 mins. Spoon onto a potato. Serve with a large salad or lots of no point vegetables.

Remember to add 2 1/2 points for a med jacket potato.

Prawns with Thousand Island Topping

Serves 1/ prep and cooking time = 5 mins

Points per recipe and serving  = 2

 

60g prawns

1/2 small red pepper, diced

2 spring onions, sliced

1 tbsp of thousand island dressing

Salt n pepper

 

Place all the ingredients in a basin, mix and season with salt n pepper to taste. Spoon onto a potato. Serve with salad or no point vegetables.

Remember to add 2 1/2 points for a med potato.

Waldorf Topping

Serves 1/ prep and cooking time = 5 mins

Points per recipe and serving = 2

 

2 med slices of roast chicken, diced

An apple, chopped

2 sticks of celery, sliced

2 tbsps of WWFH 90% fat free Mayonnaise style dressing

Salt n pepper

 

Mix all the ingredients together in a small bowl and spoon onto the potato. Serve with salad or  no point vegetables.

Remember to add 2 1/2 points for a med potato.