Loaded Baked Potato
☐ 1 per person – Washed or brushed Potatoes, about 180g each
☐ Your choice of topping (see below)
No matter what your choice of topping, add any, or all, of the following on top of each serve:
☐ 1 tbsn reduced fat Sour Crem
☐ 1 tbsp Grated, reduced fat, Cheese
☐ 10g Sliced Spring Onions
☐ 25g diced, cooked Bacon
Method:
- Preheat oven to 200oC.
- With a sharp knife, make a cut lengthways on the top of each potato, not too deep – about 1 cm or so to make it easier to handle when it is cooked. If you don’t like the dark mark on the base from baking (it’s only a visual thing), wrap your potatoes in alfoil to bake.
- Place on a baking sheet and roast in the oven until tender, appprox. 1 hour, depending on the size of the potatoes, prick it with a skewer to test when its ready to come out.
- Cut the top open, one or two slits, and fluff the potato a little with a fork. Serve topped as desired then add sour cream, cheese, sliced spring onions and bacon.
Suggested toppings
Tuna Sweet Corn: Mix – 90g tuna (a single serve can); 72g corn (canned (1x 125g can), frozen or fresh); 1 tbsn reduced fat mayonnaise).
Baked Beans: 130g can Baked Beans.
Chilli Bean: ½ can Stag Chilli (available in Insanely Hot, Dynamite, Hot, Classic or Vegetable).
Classic: 1 tbsp Lite Sour Cream, 50g diced varieties). Bacon, 2 tbsp grated Lite Cheese.
Other suggested toppings to add to the to the Classic Baked Potato below ( just add nutrition values according to the packaging labels, or google using an app such as Calorie King):
Coleslaw: Add coleslaw (you can purchase bags of fresh cut coleslaw at the supermarket & add a little coleslaw dressing if you prefer, or buy a ready-made coleslaw; Cheese & Onion – Add some sliced fresh cut onion & some grated, and maybe some pineapple; Mushroom: Add sliced raw or grilled mushrooms; Use up left over meats, casseroles and stews on top then top with sour cream, bacon, cheese and spring onions.