Jackets On For Winter
 As part of our continued support of the great British spud, we’re sharing with you two or our favorite jacket potato recipes to warm you up this winter. Forget your faddy diets and try something hot, filling and low in fat with one of these two winter warmers.
Jacket Potatoes with Roasted Vegetables and Feta - Greek
Preparation 5 minutes
Cooking 1 1/2 Hours
Serves 2
Ingredients
- 2 X 175g baking potatoes
- 2 courgettes, sliced
- 1/2 aubergine, sliced into bite sized pieces
- 1 small red pepper, sliced into bite sized pieces
- 1 small red onion, thinly sliced
- 1tbsp olive oil
- 75g cherry tomatoes
- 40g feta cheese, crumbled
Method
Cook the potatoes in a pre-heated oven at 200°C/Gas Mark 6, for 1 1/4 hours or until soft
Place the vegetables in a roasting tin, drizzle over the olive oil and cook at 200C/Gas mark 6 for 15 minutes. Add the cherry tomatoes and cook for a further 10mins
Slice the potatoes in half and spoon in the vegetables, sprinkle over the feta and serve.
Jacket potatoes with Fruity Coleslaw
Serves 2
Ingredients
- 2 X 175g baking potatoes
- 125g firm white cabbage, shredded
- 1 carrot
- 2 tbsp dried cranberries or raisins
- 1tbsp chopped walnuts
- 2 tbsp mayonnaise
- 1 tbsp plain yoghurt
Method
Cook the potatoes in a pre-heated oven at 200°C/Gas Mark 6, for 1 1/4 hours or until soft
To prepare the coleslaw, coarsely grate the carrot and squeeze out the excess liquid and mix with the cabbage. Add the cranberries or raisins and walnuts. Mix the mayonnaise and yogurt stir into the cabbage.
Slice the potatoes in half, spoon in the coleslaw and serve.
For more recipe ideas and nutritional facts visit: www.britishpotatoes.co.uk
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