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Baked potatoes with healthy fillings

By admin
27 November 2013

Step by step: Baked potatoes

1 Scrub a few large potatoes in water and dry them.

2 Prick with a fork and rub with a little coarse salt.

3 Wrap each one in foil and bake for one hour at 180°C. When done, remove from oven and roll wrapped potatoes in a dishcloth to loosen the flesh inside.

4 Remove the foil (be careful, it will be very hot) and cut a deep cross on top of each potato.

5 Press the potato with your fingers so that some flesh comes out. Make a slight hollow inside with a spoon and add your favourite topping.

Fillings

Serves 2

• Cottage cheese and tuna

Mix 180 ml (3/4 cup) chunky low-fat cottage cheese with a little salt and pepper. Add 4 finely chopped gherkins, 1 chopped tomato and ½ can (80 g) drained tuna.

• Chicken livers

Fry 1 chopped onion in 10 ml (2 teaspoons) oil until soft. Add 250 g chopped chicken livers and fry until cooked. Add 60 ml (1/4 cup) white wine. Season to taste with salt, pepper and a pinch of sugar. Spoon over baked potatoes and sprinkle with fresh chopped parsley.