Veggie Loaded Jacket Potato
This vegetarian dish is a tasty, filling option for lunch or a main meal. You could add leftover chilli con carne to the jacket potato or even add other vegetables, make it your own!
Ingredients
- 1 Baked potato,
- 50g cheese,
- Half a tin of tomatoes,
- 50g sweetcorn
- 40g mushrooms (around 4 closed cup mushrooms),
- Suggested seasoning; salt, pepper, mixed herbs, chili flakes and garlic
Method
- Preheat your oven to 200 degrees or gas mark 6
- Pierce your potato all over with a fork, so the steam can escape.
- Wrap your potato in foil. If you are using an oven, cook for 40 minutes then sprinkle with salt and for a further 10 minutes. This will add some extra crisp to the skin
- For an air fryer, wrap in foil and cook for around 25-30 minutes in total.
- Alternatively, cook in the microwave for 10 minutes and then for 5-7 minutes in the air fryer for crispy skin.
- Whilst this is cooking, slice 20g mushrooms and grate 50g cheese.
- To a saucepan, add half a tin of tomatoes, the mushrooms, the sweetcorn and your chosen seasoning. Cook this on a low heat for 5 minutes, stirring occasionally.
- Cut the top of the potato open using two diagonal cuts, forming a cross. Add the tomato mix to the centre of the potato
- Now, add the cheese on top. If you would like it to be golden and melted, bake for another 5 minutes in the oven or air fryer.
- Plate up and enjoy!
