The month of August has been a bit of a lazy month when it comes to cooking! I haven’t put much effort in and to be honest it has mainly been baked potatoes!
We have had some absolute stonkers when it comes to potatoes this year. We haven’t had a high yield of second early potatoes but the ones we did get (that weren’t speared with a fork) were very large. As we have been enjoying jacket potato quite a a lot for the last month I thought I’d share with you our top five baked potato fillings. They are quite simple but classically delicious!
1. Tuna, sweetcorn and mayo
This is Sam’s favourite – he has this every time! He simply combines a tin of tuna with two tbsps of extra light mayo and two tbsps of sweetcorn. Simple!
2. Beans and Cheese
This is my favourite filling and you can use any beans you want whether its baked beans or a five bean chilli. Just add the beans, sprinkle some cheese on top and serve your JP with a crispy salad!
If I am using baked beans, sometimes I like to spice it up a little and will add some paprika or Worcestershire sauce. If I am making a five bean chilli, quite simply drain one or two cans of five bean salad (can easily get these from Tesco and most supermarkets) and tip into a saucepan with some passata with garlic and herbs. The add one or half a sachet of fajita seasoning depending on how many tins of beans you have opened. Bring to the boil, then simmer for 15 minutes making sure all the beans are tender and then serve over your JP!
3. Sausage and roast veg
This is essentially a quick ratatouille-esque meal. Simply chop up the veg you want to use and put it into an oven tray that has been sprayed with a low calorie cooking spray. I use a combination of white and red onions, pepper, courgette, tomatoes, sweetcorn, green beans and aubergine but you can add anything to this. Season the veg well and cook in the oven for 15 minutes at 200C. Take out the tray and check the veg which should have softened, then add 2 tbsps of passata to the tray and thoroughly mix the veg. If your passata doesn’t have herbs in, you can sprinkle some dried herbs overs the veg. Cook for another 15-20 minutes and add to your JP. Add some lovely juicy sausages from your local butcher or if you are vegetarian or looking for a low calorie alternative try Quorn sausages! You can cook them separately or add them to the roast veg pan!
4. Lentil Ragu/Beef ragu/Bolognese
I use this filling if I have made spaghetti bolognese and have some bolognese left over. It’s a great way to use up that last little bit rather than throwing it away. Sometimes I replace the beef in my bolognese with lentils for a healthier vegetarian version.
You can find a good bolognese recipe here.
5. Prawn Marie Rose
I love prawn marie rose as a filling and it is very simple to make. The Marie Rose sauce is made by combining equal amounts ketchup and extra light mayonnaise (2tbsp of each is sufficient for 1 pack of fresh prawns but you can add more if you prefer it to be a bit more saucy!) Mix together well and then add a sprinkling of paprika (or cayenne pepper if you prefer a bit of heat). Mix with the prawns and serve atop your JP!
I also have had a large number of runner beans from my few plants and have been trying to find ways to use them so decided to have a go at making runner bean houmous – which turned out quite nicely! This is a low fat healthy version if, like me, you are trying to eat healthy!
Runner bean houmous:
- 400g can chickpeas, drained
- 200g (or more if you like) runner beans, cut into chunks
- 2 tbsp 0% fat natural yoghurt (you can use normal or low fat if you prefer)
- 2 large garlic cloves, crushed
- 1 tsp freshly squeezed lemon juice
Firstly, put the runner beans in a saucepan and cover with cold water. Heat the runner beans on high until boiling, then reduce to a simmer and cook until the beans are nice and tender. Remove from the heat, drain and then pat dry the runners beans with kitchen towel. (Boiling the runner beans first allows the beans to take on some water which, when added to the blender, gives the houmous a good consistency). Add the chickpeas, runner beans, garlic and natural yogurt to a food processor or blender and blend until it is smooth. Tip the contents into a bowl and mix in the lemon juice. Add salt to taste.