Article about jacket potato fillings

Dhal

2 servings

• 1 tbsp sunflower oil

• ½ tsp cumin seeds

• ½ tsp black mustard seeds

• ½ tsp turmeric

• 1 onion, thinly sliced

• 3 garlic cloves, sliced

• 1 red chilli, deseeded and sliced

• 85g red lentils

• 1 tomato, chopped

• 400ml low salt vegetable stock

• 210g can chickpeas, drained

• good handful chopped coriander

• chutney or lime pickle, to serve

Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.

Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.

From: Baked potatoes with spicy dhal

Feta & kale

2 servings

• One tin of chickpeas, drained

• 1 red onion, thinly sliced

• 2 Tbsp red wine vinegar

• 30g feta, cut into small cubes

• 1 tsp caster sugar

• 1 Tbsp olive oil

• chilli flakes

• 100g kale

• 1 Tbsp pumpkin seeds, toasted

This recipe was originally written to use sweet potatoes, but you can use the same filling in a normal jacket potato.

Add the chickpeas to the oven and roast them next to the potatoes for the last 10 minutes. Just until the potatoes are completely tender and the chickpeas have crisped a little.

Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quick pickle. In another bowl, marinate the feta with the oil and chilli flakes.

When the potatoes are nearly cooked, cook the kale in a pan with 50ml water for 3 mins until wilted, then season to taste. Halve the potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side.

From: Feta & kale loaded sweet potato

Home baked beans

2 servings

• ½ Tbsp sunflower oil

• 0.5 carrot, diced

• 0.5 celery stalk, diced

• 200g can haricot beans, drained

• 1 tomato, chopped

• ½ tsp paprika, choose sweet or hot depending on taste

• ½ tsp worcestershire sauce

• 1 Tbsp chives, chopped, to serve

Heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.

Split open the potatoes and spoon in the beans. Scatter with chives and serve.

From: Jacket potatoes with home-baked beans

Tuna and sweetcorn

2 servings

• ½ tsp olive oil

• 2 radishes, finely sliced

• 50g salad, to serve

• 2 Tbsp light mayonnaise

• 1 Tbsp creamed horseradish sauce

• 1 x 145g tuna in spring water tin, drained

• 2 spring onions, finely sliced

• 162.5g tin sweetcorn, drained

• 50g mature cheddar, grated

• Small red chilli, deseeded and finely chopped

• 5g fresh dill, finely chopped

• Squeeze of lemon juice

Mix the mayonnaise and horseradish, then mix with the tuna, spring onions, sweetcorn, cheese, chilli and most of the dill. Stir in a squeeze of lemon to taste.

Cut open the cooked potatoes and season; top with the tuna mix. Serve with the radishes and salad leaves, scattered with the remaining dill.

From: Tuna and Sweetcorn Jacket Potato Recipe | Tesco Real Food

Chicken and coleslaw

2 servings

• 1 tsp extra virgin olive oil

• 50g green cabbage, shredded

• Small handful of baby red cabbage, shredded

• 1 small carrot, grated

• 1 green/spring onion, chopped

• 1 small celery stalk, finely chopped

• 125g chicken chopped, cooked

• 1 tsp fresh dill, chopped

• 2 tbsp mayonnaise

• 2 tsp lemon juice

• fresh dill sprigs, Extra, to serve

Meanwhile, combine cabbages, carrot, onion, celery and chicken in a bowl. Combine dill, mayonnaise and lemon juice in a small jug. Season with pepper. Add to cabbage mixture. Toss to combine.

Using a small knife, cut a cross in top of each potato. Gently squeeze base of each potato to open top. Place on plates. Top with coleslaw. Sprinkle with extra dill.

From: https://www.taste.com.au/recipes/chicken-coleslaw-jacket-potatoes/3af636e2-3451-44dc-bc69-bc820e61b911

Broad bean, mint and feta

2 servings

• 1 tbsp extra virgin olive oil

• 115g frozen broad beans

• 1 tbsp milk

• 1 tbsp fresh mint leaves, finely chopped

• 1 tbsp fresh flat-leaf parsley leaves, finely chopped

• 38g feta, crumbled

Prepare broad beans following packet directions.

Cut potatoes in half lengthways. Carefully scoop out flesh, leaving a 1cm-thick shell. Place flesh in a bowl with beans.

Mash with a fork until almost smooth. Stir in milk, mint, parsley and fetta. Season with salt and pepper. Stir to combine. Spoon into shells.

Return potatoes to baking tray. Bake for 8 to 10 minutes or until heated through. Season with pepper.

From: https://www.taste.com.au/recipes/broad-bean-mint-fetta-jacket-potatoes/a0db8f63-01ac-4223-a06e-0dc312439a74