I am always looking for a new theme in the kitchen, my mum recently asked me if I could cook things that are more healthy (I think my decadent ‘Cottage Pie’ and ‘Mac n Cheese’ for which you’d would like the recipe for leave a comment, was a bit too much). So I’ve come up with a meal plan for the week (something I advise everyone to do, as it helps so much if you’re stuck for what to cook in the kitchen). I’m going to prove that healthy doesn’t still mean tasty.
So here’s my recipe for a great cheap & healthy Jacket Potato,
You will need;
- 2 Russet/ baking potatoes
- 1/2 an Avocado
- Pot of Sour/ Soured cream
- Coconut oil/ Olive oil
- A pack of Bacon
- Feta cheese
- Butter (optional)
- Dried Thyme
- Prick the potatoes, put on tray and into the oven. Set at 220 and sit back and relax for 1 hour, checking the potatoes are soft and crisp with a butter knife. (If the knife goes in without any pressure, you’re good to continue to the next step). If you feel they need a little longer, put them back in just remember to check on them occasionally so they don’t burn (mine took an 1 hour and 15 minutes, but this will differ depending on the size of your potatoes).
- Cut potatoes into quarters, taking care not to cut all the way through. Scrape inside of potatoes with a fork, this will make it light and fluffy. Here is where you can add a knob of butter and season with salt and pepper.
- Add a small teaspoon of coconut oil (healthy option, alternatively use olive oil) to frying pan, and cut bacon (unsmoked) into strips and add to oil. Season with dried thyme, whilst cooking. Cook until crisp (or however you like your bacon).
- Once the bacon is cooked, drain the remaining fat and put onto a dry paper towel to get rid of that excess oil. Pat once or twice.
- Add two or three tablespoons of sour cream, sprinkle with 3 slices of Feta cheese (should crumble when cut). Top with cooked bacon strips.
- (Tip; you can check your avocado is ripe by removing the top stem and if it is a bright green, it’s good to go. If it’s hard to remove it might need another day before use – refer to the key below)
Cut avocado in half, leaving the stoned half in the fridge (this will keep longer, ready for the next time you use it). Use a spoon to get out of the skin and cut into strips. Divide evenly and add to the top of the potatoes.
- EAT AND ENJOY!
If you decide to make this recipe, why not show us! Or have any ways on how to improve it, send it our way!
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