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Microwave jacket potatoes with various toppings

Microwave jacket potatoes with various toppings
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To make the tuna and sweetcorn filling, mix all of the ingredients together in a bowl.
  6. 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.
  7. Split the jacket potato in half, roughly mash the middle with a fork, and spoon over your topping.
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