OK, so this is not, in the strictest sense of the word, a recipe. It’s more a variation, maybe an improvisation. I’m not sure what it is, to be honest, but what the heck…it’s going on my blog!!
A big part of the staple diet, especially amongst all the single people is know, is the good, old-fashioned Jacket Potato. It’s versatile, it’s simple and it’s tasty.
I’ve always loved baked potatoes in their skins, but admittedly, even my old faithful started to feel a bit dull when I finally stopped eating fish and could no longer top it with tuna. So, I turned to stuff like cheese, baked beans, coleslaw, cottage cheese, which was fine…for a while. But now I’m trying to eat as little processed food as possible, so I’ve been experimenting with various alternatives. So far, this is my favourite. See what you think!!
Medium sized potato or sweet potato
6 – 8 tablespoons of olive oil (I use loads so I don’t need to add butter or margarine to the potato when it is baked)
Couple of slices of onion, chopped
Clove of garlic, chopped
Quarter of a sweet pepper, chopped
3 – 4 mushrooms, sliced
6-8 thin slices of courgette
1 tomato, chopped
Black pepper to taste
Ground cumin to taste
What to do:
Cook potato in oven (200 degrees C in a fan oven, 220 degrees C in an electric oven or gas mark 7) for about 40 minutes, or until it’s soft in the middle. I’m a no-fuss kinda gal when it comes to baking spuds – I don’t mess about with tin foil as I like the skin nice and crispy. So, I just wash it, dry it, stab it a few times, place it straight onto the oven shelf and let it do its thing. If you must use a microwave, I shall avert my eyes now!
Go and do whatever you fancy for the next thirty minutes or so, then come back to prepare your veg.
Heat the oil in a frying pan. Stir in all the veggies expect the tomato. Cook on a medium heat for about 4 minutes, then throw in the chopped tomato. Careful, if your heat is too high, it might spit.
Add black pepper and cumin – or whatever herbs and spices take your fancy.
Remove from heat and set aside.
Take potato from oven and cut in half.
Pour on sautéed veg topping, and voila!
Add a sprinkling of chia seeds, or sesame seeds, or crushed walnuts to the top for that extra bit of crunch!