Baked Potato Fillings

Basic Jacket Potato

Core

Points: 2½ pts for a 225g potato

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

Cottage Cheese Filling

Serves 1

Free on core

Points:2 pts (filling only)

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 stir fry for baked potatoes

Serves 2.

2½ points per serving

Core recipe

5 medium mushrooms
2 courgettes
4 oz dried split red lentils
1 pint(s) water
1/2  stock cube
1/3 tablespoon(s) curry powder

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

Curried Vegetables

No Count

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

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 4oz/113g 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 

No Count

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.

CHEESY GRILLED PEPPER JACKET POTATO

NC

Cook half a red and half a yellow de-seeded pepper under a hot grill.   Allow to cool and then peel them.

Chop the peppers up and mix with 1oz extra low fat cheese, 1 tsp of oregano or coriander and salt and pepper.

Cook a jacket potato.Cut in half and scoop out the flesh.   Mix the pepper mixture with the potato flesh and spoon back into skin.   Pop under the grill for 1-2 mins. or in a hot oven for 5 -10 minutes.

BAKED SWEET POTATOES 

NO COUNT

Pop a medium sweet potato into a hot oven and bake until cooked,
Scoop out the inside and mash with 25g light philly(or extra light), 2 cherry tomatoes chopped and a chopped grilled rasher of bacon,
Refill the potato skins and brown under the grill.

EGG & BACON JACKETS  

No Count

Serves 4

4 baking potatoes

175g lean back bacon

4 eggs

dash of vinegar

4 tbsp chopped fresh chives

100g cherry tomatoes, halved

splash of skimmed milk

Preheat oven to Gas 7/220ºC/425ºF

Bake potatoes for 1 hour or until tender.

Meanwhile cook the bacon under a hot grill for 6-8 mins until crisp and golden.  Snip into pieces and set aside.

When the potatoes are cooked, bring a larg frying pan of salted water to the boil, add the vinegar.  Poach the eggs in the simmering water for 3-5 mins until cooked to your liking.

Cut the potatoes open, scoop out the flesh, leaving a 1cm (½") shell.  Mash the potatoe with a splash of milk and stir in the chives, bacon and tomatoes.

Heap the mixture back into the potaotes and place a poached egg on top of each one.  Serve immediately.

CHEESY STUFFED JACKETS

This is a lovely quick and easy lunch or tea recipe.

Cook a jacket potato.
Scoop out the potato, add a dollop of extra light philly, some chopped onion, a spoonful of mustard, a dash of Worcester sauce and some salt and pepper.

Return mixture to jacket skins, fork the top and bake in a hot oven for 15 - 20 minutes until golden brown.. lovely with salad

SALMON & AVOCADO JACKETS

Serves 4

Points per recipe 19

Points per serving 4½

Freezing not recommended

4 medium jacket potatoes (225g each before cooking)

100g smoked salmon trimmings

½ med avocado

200g can tuna in brine, drained

2 tsp balsamic vinegar

25g Quark cheese

freshly ground black pepper

chopped fresh parsley

Preheat oven to Gas 6/200ºC/400ºF

Bake potatoes for approx 1 hour until tender.

Put salmon, avocado, tuna, vinegar & Quark in a blender or processor and whizz until smooth.  Season to taste.

Divide the filling between the potatoes and serve, garnished with parsley.

Tip:

This filling could be used to serve with toast instead of a jacket spud.

YOu can keep the filling chunky if you want.

CHILLI BEAN TOPPING

Serves 1

Points per recipe 2 PLUS potato

a small can of chopped tomatoes

2 tbsp Chilli beans

2 tbsp minced Quorn

salt & pepper

Put all ingredients into a pan and simmer gently for 10 mins.  Serve over potato.

Add mushrooms and other veg to bulk it out further and more chilli powder if you want it hotter.

Curried Mushroom Topping

Serves 1

Points per serving 0 (add points for potato)

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 a cooked jacket potato.

BEAN SALAD TOPPING

Serves 1

Points 3½ plus potato

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

AVOCADO & BACON TOPPING

Serves 1

Points 3½ plus potato

Use 1 rasher of lean back bacon, grilled and chopped and mix with 50g mashed avocado and 1 tsp lemon juice.

TUNA & SWEETCORN TOPPING

Serves 1

Points 2½ plus potato

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

COTTAGE CHEESE & PINEAPPLE TOPPING

Serves 1

Points 2 plus potato.

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

SOUR CREAM & CHIVES TOPPING.

Serves 1

Points 4

Top your potato with 5 tbsp sour cream and sprinkle with snipped chives.

Add points for potato.

BACON & EGG TOPPING

Serves 1

Points 3

Use 1 mashed hard boiled egg and 1 rasher of lean back bacon, grilled and chopped to top your spud.

Add points for the potato

HAM & COLESLAW TOPPING

Serves 1

Points 2

Use 75g reduced calorie coleslaw and 60g wafer thin ham, chopped.

Add points for potato.

EGG MAYONNAISE & CRESS TOPPING

Serves 1

Points 2½

Mash 1 hard boiled egg and mix with ½ carton of cress and 1 tbsp low calorie mayonnaise.

BAKED BEANS & CHEESE TOPPING

Serves 1

Points 2½

Use 100g baked beans and 25g reduced fat Cheddar, grated.

Don't forget to add the points for your potato.

SALMON & CUCUMBER TOPPING

Serves 1

Points 2½

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

PRAWN COCKTAIL TOPPING

Serves 1

Points 2½

Mix 120g peeled prawns with 1 tbsp reduced calorie seafood or thousand island dressing.  Top your spud.

WALDORF SALAD TOPPING

Serves 1

Points 2

Mix 1 chopped apple, 1 stick celery, chopped, 15g chopped walnuts and 1 tsp lemon juice.  Top your spud

CORONATION CHICKEN TOPPING

Serves 1

Points 2½

Mix 60g cooked chopped chicken with 1 tbsp sultanas or raisins, 1 tbsp low fat plain yogurt, ½ tbsp low fat mayonnaise and curry powder to taste

CHEESE AND CARROT TOPPING

Serves 1

1½ points per serving

Mix together 25g reduced fat grated cheddar cheese and 1 small grated carrot.  Top your potato.

SWEETCORN & SPRING ONION TOPPING

Serves 1

1 point per serving

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

CHICKEN & PEPPER TOPPING

Serves 1

1 point per serving

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

SPINACH, MUSHROOM & TOMATO TOPPING

Serves 1

Points per serving 0

Add points for your potato @ 1 pt for each 100g, weighed raw.

Take 115g steamed spinach, and 100g poached mushrooms.  Mix with 1 sliced ot chopped tomato and pepper.

Top jacket potato and serve.