Mini baked potatoes
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
So delicious! Tuck in for a tasty TV supper, or enjoy as a yummy nibble when friends come around.
Ingredients
Potatoes, Raw
12 portion(s), small, such as Charlotte or Vivaldi
Sweetcorn, tinned, drained
25 g, thawed if frozen
Medium fat soft cheese
3 tablespoon(s)
Chives, Fresh
2 teaspoon(s), chopped, or spring onion
Salt
1 pinch, and freshly ground black pepper
Tomato
1 large, finely chopped
Cucumber
1 individual, extra large, 2cm piece, finely chopped
Coriander, fresh
2 teaspoon(s), chopped, or parsley
Chilli, green or red
1 teaspoon(s), chopped, (use green chilli)
Tuna in brine, drained
25 g
Low Fat Natural Yogurt
80 g
Curry Powder
1 teaspoon(s), medium
Mint, Fresh
2 teaspoon(s), chopped
Roast chicken, mixed meat, skinless
50 g, skinless, chopped
Instructions
1
Preheat the oven to Gas Mark 6/200°C/400°F/fan oven 180°C.
2
Put the potatoes into a roasting pan or arrange them on a baking sheet. Bake them in the oven for 30-35 minutes, or until tender. Meanwhile, make the fillings.
3
For the soft cheese and sweetcorn filling, mix together the sweetcorn, low fat soft cheese and chives or spring onion. Season and keep in a cool place.
4
For the spicy tuna salsa filling, mix together the tomato, cucumber, coriander or parsley, green chilli and tuna. Season and keep in a cool place.
5
For the coronation chicken filling, mix together the yogurt, curry powder and mint, then stir in the roast chicken. Season and keep in a cool place.
6
When the potatoes are cooked, split them open and share the fillings between them.
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