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Photo of Mini baked potatoes by WW

Mini baked potatoes

2
Points® value
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.

Notes

It’s easy to make these potatoes for more people, just double or treble the quantities.

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