Stuffed Jacket Potatoes Recipe

When I am dieting, one of the things I miss the most is being able to stuff my face with cheese! I mean an ooey gooey camembert with hot crusty bread to dip in it is my idea of major food porn! (Currently wiping drool off my keyboard!) But on a diet, I’d settle for some good old cheddar, though won’t go quite as far as cottage cheese (yuck!) The humble jacket potato is a staple meal in most peoples diets and I myself probably have one at least twice a week with beans or salad or my beloved cheese. But how can I enjoy one of my favourite ingredients whilst still staying within the guidelines of my diet?! I have explored both Slimming World (the old healthy A and B method) and Weight Watchers, Calorie counted and tried 5:2 and found what best suits me. So this one here, works well on both Slimming World and Weight Watchers and can be personalised to your own tastes! Here is the Stuffed Jacket Potatoes recipe…

Quick List of Ingredients for Stuffed Jacket Potatoes recipe (serves 1):

1 Large Potato (if on WW it should be 180g per jacket for 6 points / SW potato is free!)

25g Primula Light Squeezy Cheese

1/2 an Onion finely chopped

1 Tomato / 3 Mushrooms/ Cooked Lean Bacon / 1/2 Pepper – choose 1 and dice it!

5g Half Fat Grated Cheddar

Salt & Pepper

Chilli Powder (optional)

Method

1. Preheat oven to 180 degrees, prick your potato all over several times with a knife and pop it in the oven until the skin is crispy (approx. 2 hours!)

2. Whilst your potato is “jacketing” take a mixing bowl and put in the primula, onion and the other ingredient of your choice. Add some salt and pepper and if you like heat add some chilli powder too. The onion is there as a flavour enhancer, however if you aren’t keen, swap it out for another veggie or filling of your choice!

3. Remove jacket from the oven and leave for 5 minutes to cool a little. Then, chop it in half (length ways) and scoop out the potato straight into the mixing bowl with your other ingredients and mix together until thoroughly meshed.

4. Place your empty potato skins on a flat baking tray, and put the mixed filling back into them. Sprinkle the 5g of grated cheddar over the top and return to the oven for approx. 15 minutes or until the potatoes are golden.

5. Serve immediately – goes great with a nice crisp salad!

These are absolutely delicious, filling and will fit into the constraints of almost any diet. Best part? Once again, I have brought you a recipe that is freezeable! So whack a load in, make some different flavours and enjoy anytime you fancy! There is also the option of a Twice Baked Loaded Sweet Potato too!

Nom Nom Nom – What filling would you choose to create your ultimate food porn potato?