Today is another recipe made by my Mr 13 from his favorite cook book, I want to be a Chef.
It really is a fabulous cook book for children, lots of yummy good food for them to make. Even my Brother-in-Law who is a Chef rates this book quite highly! I bought mine at Big W, a couple of years ago and it must be popular as it's still available!
Let's get to it!
Jacket Potatoes
Makes 4
Ingredients
4 large potatoes
avocado, tomato and corn salsa filling
2 tomoatos, chopped
125g tinned corn kernals
2 spring onions, chopped
1 tablespoon lime juice
1/2 teaspoon sugar
1 avocado, diced
1 small handful coriander leaves, chopped
1 tablespoon low-fat sour cream
mushroom and bacon filling
3 bacon slices, finely chopped
2 spring onions, chopped
1 garlic clove, crushed
1 teaspoon chopped thyme
180g sliced button mushrooms
185g low-fat sour cream
2 tablespoons flat-leaf (Italian) parsley
grated low-fat cheese, to serve
Method
Preheat oven to 210C. Pierce potatoes all over with a fork. Put the potatoes on an oven rack. Bake for 1 hour, or until tender.
Cut a cross in the top of each potatoe and squeeze gently to open (you may need to hot the hot potatoe in clean tea towel as you do this).
To make the avocado salsa filling, put the tomatoes, corn kernals, spring onions, lime juice and sugar in a bowl. Mix well, then add the avocado and corriander leaves. Spoon over the baked potatoes, along with some sour cream, if desired.
To make the mushroom filling, cook the bacon in a frying pan over medium heat until lightly golden. Add the spring onions, garlic clove, thyme and button mushrooms. Cook for 3 - 4 minutes over high heat. Add the sour cream. Reduce the heat to low and cook for another minute. Add the parsley, then spoon the mixture over the baked potatoes. Spring with grated cheese.
Jacket potatoes lends itself to endless topping variations. For the ones pictured above Mr 13 used left over taco mince, along with the avocado salsa. Very yummy!
Do you have a favourite jacket potatoe topping?
