Jacket Potato Bake

Potato Bake

Oh Christmas leftovers…. how i love them and yet how I crave something else after a week of ham, lamb and pork.

When i had my bag delivered by Brooke in person this week it was absolutely brimming with good things to eat and after a week of christmas food I was really looking forward to tucking into a great vegetarian meal.

Jacket Potato Bake

4 x Medium Potatoes

1 x Large Beetroot

1 x Avocado

1 x Cob Corn

2 x Zucchini

1 x Clove Garlic

Butter

Olive Oil

Salt and Pepper

1 x Cup grated cheese (optional)

Put all your potatoes and the beetroot in foil jackets and in the oven 190 degrees for 1.5 hours

While they are cooking away cut the zucchini into small dices and cut the kernels from the corn. Crush the garlic clove and add to a low-med pan with 1 tablespoon olive oil and 1 tablespoon butter. Add zucchini and corn and coat the vegetables in the butter garlic mixture and cook on a low heat with golden.

When the potatoes are ready remove from the foil, make a cross cut along the top and squeeze the sides to make them pop open. Add an extra dab of butter onto the potatoes at this point to make them extra delicious. Top with the zucchini and corn mixture.

Peel and chop the beetroot and avocados any way you prefer and top the potatoes with them. I then topped it with a cup of grated Colby cheese and popped it back in the oven for only a couple of minutes for the cheese to melt.

 

Seriously so good it felt naughty eating it, but you know its good for you.

Enjoy!


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