Baked Potato With Creamy
Vegetable Filling
INGREDIENTS
4 large baking potatoes
1 tsp of vegetable oil
Salt and ground black pepper to taste
8 tbs soy yogurt
12 tbs cooked fresh sweet-corn (or
frozen- canned if unavailable)
4 spring onions, finely chopped
1 medium diced red pepper colour your choice
Preheat the oven to 200c - 400f - Gas
-6
METHOD FOR FILLING
(1) Place the yoghurt, and sweet corn, spring onions, red pepper in a
bowl. Add salt and pepper to taste.
(2) Now mix the ingredients together
with a wooden spoon, and leave in
the fridge to chill until required.
METHOD FOR POTATOES
(3) First take your potatoes and give
them a wash, now pat each potato
dry, prick each with a thin skewer
about 12 mm deep all around each,
now rub the vegetable oil over the
potatoes.
(4) Next place on a baking sheet, and
bake for around 1.5 hours. Check
after the first hour of baking time to
see if cooked by gently pushing a thin
skewer towards the centre of each
potato. They are ready if they’re soft
all the way through, if not leave until
they are.
(5) Now take out the oven, cut a
cross through the middle of each,
and fill each with the filling, and
serve with some salad of your choice.
Enjoy!
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