Microwave jacket potatoes with various toppings

Jacket potatoes are a healthy and cheap meal and can be livened up with lots of different toppings. This recipe gives a choice of three toppings. Cooking them in the microwave speeds up the process considerably, but loses the crunchy jacket. By following the method below, the skin is kept dry which improves the texture when cooked.

Ingredients

For the jacket potato

1 medium baking potato (about 180g/6oz)

For the leek, apple, cheese and bacon filling

½ leek, sliced
black pepper
15g/½oz reduced-fat cheddar cheese, grated
15g/½oz cooked bacon or ham, chopped
1 eating apple, roughly chopped

For the tuna and sweetcorn filling

1 x 80g/2¾oz can tuna (in spring water), drained
½ x 198g/7oz can sweetcorn, drained
1 tbsp reduced-fat mayonnaise
black pepper

For the salmon and peas filling

50g/1¾oz frozen peas
1 x 80g/2¾oz can skinless and boneless salmon
1 tbsp mayonnaise

Method

Wash the potato and prick with a sharp knife several times on all sides. Dry the potato well with kitchen paper and place on a microwave-safe plate. Place in the microwave and cook on full power for 4 minutes.
Remove the plate using oven gloves and turn the potato over. Dry the potato and the plate and put back into the microwave. Heat on full power for a further 4 minutes.
Remove the plate and leave the potato to stand for 1 minute, as it will continue to cook. Check that the potato is soft by pushing a sharp knife into the centre. Return to the microwave for another 30 seconds if it is still hard in any part.
To make the leek, apple, cheese and bacon filling, place the leek in a small bowl and grind over some black pepper. Cover with cling film, leaving a small area open, and microwave on full power for two minutes. Stir in the remaining ingredients.
To make the tuna and sweetcorn filling, mix all of the ingredients together in a bowl.
To make the salmon and pea filling, put the peas into a mixing bowl and pour over boiling water. Leave for five minutes until they float. Drain and return the peas to the dry bowl. Stir in the salmon and mayonnaise.
Split the jacket potato in half, roughly mash the middle with a fork, and spoon over your topping.

https://www.bbc.co.uk/food/recipes/microwave_jacket_34010

Comments

Turkish flatbread with minced beef, herbs and spices

Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...

Corn Wheels with Hot Honey Butter

Corn Wheels with Hot Honey Butter Ingredients Kosher salt 6 ears corn, shucked 1/2 c. unsalted butter, softened 2 tsp. honey 1 tbsp. habañero hot sauce (we used Tabasco), plus more to taste Flaky sea salt, for serving Directions Bring large pot of salted water to a boil. Cut each ear of corn into 3 to 4 pieces. Add corn to pot and simmer until just tender, 3 to 4 minutes. Meanwhile, in medium bowl, combine butter, honey, hot sauce and 1/2 teaspoon kosher salt. Put half into large bowl and half into serving dish. Drain corn and immediately transfer to large bowl with butter mixture and toss to coat. Transfer to platter and sprinkle with flaky salt. Drizzle with additional hot sauce if desired and serve with remaining butter mixture. source : https://www.goodhousekeeping.com/food-recipes/easy/a21946328/corn-wheels-with-hot-honey-butter-recipe/

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared orange zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced chilli cooked rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...

Masak Masak Ala Emak

Search This Blog