Baked Potato Recipes
Baked potatoes make a simple and healthy snack or light lunch. Delicious on their own or with a healthy topping.
Jacket potatoes are delicious and nutritious. Not only does baking the potates in their skins make them taste great, you also keep the essential vitamin c which is stored just under their skin.
Baked potatoes also provide great value for money. Allowing you to create nutritious meals at very little cost.
We've selected some of our favourite baked potato recipes for you to try. More jacket potato recipes are available in our main course section of the site.
For each of these recipes, follow our guide to cooking the perfect jacket potato. How to cook jacket potatoes
Baked Potato with Tuna and Sweetcorn
Mix together around 50 grams of drained tinned tuna with 30 grams of drained tinned sweetcorn. Add a chopped up spring onion and a tablespoon of low fat mayonnaise. Add a splash of light malt vinegar or white wine vinegar and a small pinch of salt and pepper.
Cut your baked potato in half and cover with the tuna and sweetcorn topping.
Baked Potato with Salmon and Horseradish
This dish has a bit of a kick to it with the horseradish so tailor it to your preferred heat.
Put 2 tablespoons of low fat creme fraiche into a bowl and grate in a about a teaspoon of fresh horseradish. If you don't have fresh horseradish, ready prepared horseradish sauce will do instead. Add a squeeze of lemon juice and mix well. Chop up 30 grams of smoked salmon and add these to the creme fraiche mix. Add a teaspoon of rinsed and drained capers and mix well.
Cut your baked potato in half. Scoop out the insides and add to the mix. Mix together and then fill each half of the potato with the mix. This is lovely served with watercress and rocket leaves with a lemon salad dressing.
Baked Potato with Vegetable Chilli
This is a perfect way of using up any left over chilli from last nights dinner.
Follow the full recipe for vegetarian chilli.
Halve your jacket potatoes and spoon the chilli over the top. Sprinkle chopped spring onions over the chilli. Serve with green salad leaves and avocado slices.
