Baby Roasted Jacket Potatoes

Baby Roasted Jacket Potatoes
Mix With Cheese/Tomato Chilli/Mushroom Fillings

SERVES For 4
PREPARATION TIME 10 MINUTES
COOKING TIME 40 MINUTES

These potatoes make ideal party food. Choose small baking potatoes, as new potatoes will not have the same fluffy centres as the baking variety.

8 small potatoes suitable for baking in the oven
pinch of sea salt
CHEESE FILLING
1 SERVING 82 KCAL/3G FAT

1 tbsp virtually fat free fromage frais
1 tbsp grated low-fat Cheddar cheese
1 tbsp chopped fresh chives

TOMATO CHILLI FILLING
1 SERVING 55 KCAL/1.5G FAT

8 cherry tomatoes, cut in half
1 tbsp mild chilli sauce
1 tbsp tomato passata

MUSHROOM FILLING
1 SERVING 43 KCAL/0.5G FAT

8 chestnut mushrooms, sliced
1 tbsp virtually fat-free fromage frais
a little lemon zest
1 or 2 drops Worcester sauce

• Preheat the oven to 200C, 400F, Gas Mark 6.
• Wash the potatoes well and place on a non-stick baking tray. Prick over well with a fork and sprinkle lightly with sea salt. Bake in the middle of the oven for 35 until 40 minutes until soft. If they start to darken, reduce the oven temperature and cover the potatoes with aluminium foil.
• Make up the fillings separately. Combine all the cheese ingredients in a small bowl. Place the halved tomatoes, chilli sauce and passata in a small saucepan and heat gently. Dry-fry the mushrooms for 1 or 2 minutes in a non-stick pan. Pour into a bowl and allow to cool slightly before mixing in the other ingredients.
• When the potatoes are cooked, cut a cross in the top of each one and add the various fillings. Serve hot or cold.