Baked potatoes are simple to prepare yet extremely versatile and nutritious. They can be served as an accompaniment, or with a filling as a complete meal. You can spice up your jacket potatoes with some garlic mushrooms and transform the simple and understated spud into a sensationally stylish supper. If you are short of time you can get that baked-potato taste using your microwave! Here’s a simple technique for using the microwave to make delicious baked potatoes that taste just like they’ve been slowly baking in the oven.
Jacket Potato & Garlic Mushrooms
- 4 baked jacket potatoes (230g raw weight)
- 8 tbsp fat free natural fromage frais
- 275g closed cap mushrooms
- 2 garlic cloves
- 3 tbsp chicken stock (or vegetable)
- 1 tbsp freshly chopped mixed herbs
A jacket potato is the healthy option on the lunch menu and at 160 calories it is OK on its own, but if you dollop butter and a fistful of cheese on the top, you may as well have a portion of chips!
So if you do opt for a jacket potato, choose low fat toppings like this recipe for garlic mushrooms, or cottage cheese, which will be 350 calories in total, or a portion of tuna with low-fat mayonnaise which tots up to around 370 calories.
- Place the potatoes in a pre-heated oven at 200ºC/400ºF/Gas Mark 6, for 1¼ hours or until soft.
- Scoop the cooked flesh from the potatoes and mash in a mixing bowl.
- Stir in the fromage frais and spoon back into the potato skins. Keep warm.
- Wipe and quarter the mushrooms, peel and crush the garlic and place in a saucepan with the stock.
- Cook over a gentle heat for 7 minutes until the mushrooms are cooked through.
- Remove the mushrooms from the pan with a slotted draining spoon.
- Spoon the mushrooms on top of the potatoes and sprinkle with the herbs.
- Serve immediately with a mixed chunky salad.
- Rub a little salt into the skins before baking to make them extra crispy.
- If cooking an oven full of potatoes, increase the temperature to 220ºC/425ºF/Gas Mark 7.
- If you are cooking in a regular oven you can use metal skewers or baking prongs pushed through the potatoes to reduce the cooking time by up to a quarter. DON’T do this in the microwave!