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Preparation Time: 10 minutes
Cooking time: 1¼ hours
Serves: 1
If served as one portion, provides 364 cals, 20g fat (of which 2g saturates), 5g sugar and 1.5g salt per portion.
Ingredients
- 1 medium baking potato
- 3 celery sticks, thinly sliced
- 25g (1oz) walnuts
- 100g (3½oz) tinned sweetcorn, drained
- 2 tbsp low-calorie mayonnaise
- 25g (1oz) mixed salad leaves
Method
1. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7.
2. Wash and pat dry the potato with kitchen paper, prick the potato all over with a fork then place in the over directly on the rack for 1 - 1¼ hours.
3. When the potato is cooked, split it in half and scoop out the middle.
4. Place the hot potato in a bowl, add the celery, walnuts and sweetcorn. Mix in the mayonnaise and refill the potato skins with the filling.
5. Season and serve with mixed salad leaves.
Note: Unfortunately the recipe had no accompanying image of what the final product should look like, and I have been unable to find an image matching the ingredients used. Although the recipe was headed "Jacket Potato ..", reading the method many people may akin this to what is more commonly known as stuffed or loaded potato skins.
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