I love a jacket potato because it’s the beginning of umpteen flavour opportunities. Since learning more about post-natal nutrition I’ve also come to appreciate how brilliant this vegetable is for our physical and mental health. Jacket potatoes are packed with fibre and potassium which help to reduce blood pressure and vitamin B6 which is essential for brain health. A simple jacket potato served with beans and grated cheese gives your family fibre, protein, fats and calcium. It’s a body and brain super-meal!
Serves 2 Adults & 2 Kids
3 or 4 baking potatoes (my 4 and 6 year olds share one large potato)
1 tbsp olive oil
1 tsp salt (running or sea salt)
1 and a half tins of beans
100g grated cheese
1 tin tuna, 2 tbsps mayonnaise and 1 small tin of sweetcorn
tomatoes or cucumber slices
- Pre-heat the oven to 200°c (180°c Fan) and place a rack in the centre of the oven. Wash the potatoes then dry thoroughly with a tea towel. Prick the potatoes all over with a small knife then put them in an ovenproof bowl and drizzle over 1 tbsp of olive oil. Rub the oil all over the spuds with your hands then sprinkle over the salt. Carefully place the potatoes straight onto the rack in the middle of the oven, slide the dish on the rack underneath and cook for 70 minutes. Once the potatoes are cooked you should be able to slide a knife in easily. Cut a cross into the top of the potatoes and squeeze to expose the centre then add a knob of butter.
- Warm the beans in a small pan on a medium low heat then grate the cheese and pile up high on the potato. I put out bowls of cucumber, tomato and apple slices for everyone to help themselves. Enjoy!
- Optional Filling: A drained tin of tuna and a small tin of drained sweetcorn stirred together with 2 tbsps of mayonnaise is packed with fibre and protein.