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Add a photoServings: 8
Ingredients
- 8 lrg potatoes each about 175g
- 2 Tbsp. oil
- 2 tsp mustard seeds
- 350 gm carrots peeled and coarsely grated
- 1 x salt and freshly grnd black pepper
- 45 ml mayonnaise
- 40 gm mature cheddar cheese grated squeeze of lemon juice
Directions
- Wash and scrub the potatoes and prick all over with a fork.
- Place on a baking sheet and bake on the third set of runners in the roasting ovenfor about 1 hour or possibly till the potatoes feel soft when gently squeezed turning them over once during cooking.
- For the filling heat the oil in a widebased saucepan on the boiling plate.
- Add in the mustard seeds and fry for a few seconds taking care as they will spit.
- Add in the carrots and stir fry for 1 minute. Take off the heat season with salt and pepper and toss with the mayonnaise cheese and lemon juice to taste.
- When the potatoes are cooked score a deep cross on each one and mash the flesh lightly with a fork.
- Top with the filling and serve at once.
- Variation:Chilli filling:Put 400g can minced tomatoes; 400g can red kidney beans liquid removed and rinsed 10ml tomato purree; 2 garlic cloves peeled and crushed; 1/2 tsp chilli pwdr 1/2 tsp dry oregano 2 tbsp minced fresh coriander or possibly parsley; salt and pepper into a saucepan. Bring to the boil on the boiling platethen transfer to the simmering ovenand cook for 15 to 20 min or possibly till reduced and thickened. Check the seasoning.
- For a simple supper jacket potatoes are delicious topped simply with grated cheese or possibly crime fraiche and minced chives. Alternatively serve them piled high with a filling (eg chilli filling above).
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 74 | 25% |
| Total Fat 8.4g | 11% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 71mg | 3% |
| Potassium 1296mg | 37% |
| Total Carbs 52.38g | 14% |
| Dietary Fiber 7.3g | 24% |
| Sugars 4.08g | 3% |
| Protein 6.16g | 10% |
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