well, do not peel. Prick several times with a fork or skewer. For a
crispy skin: do not cover. For a softer skin: wrap potatoes in foil.
Bake the potatoes for 45-60 minutes or until tender when tested with a
skewer. Alternatively, wash and with a fork prick potatoes and cook
uncovered in the microwave on 'high' for 12 minutes, turning them over
halfway through cooking. Serve plain or try some of the following
delicious fillings, or a combination of your own.
off potatoes and scoop out flesh, leaving 4 firm shells. Cut 2 small,
thin slices of pastrami into the strips and mix with 60g grated low fat
block cheese, the flesh from potatoes and 2 tablespoons low fat milk.
Add a little ground black pepper, spoon back into potato shells and
reheat in oven for about 5-10 minutes.
cheese or yoghurt and chives
tops of potatoes and place 1/2 tablespoon cottage cheese or low fat
natural yoghurt in each. Sprinkle with chopped chives and serve
finely chopped onion in a little water, add 1 medium chopped tomato, 1/2
tsp chopped fresh basil or oregano and a pinch of ground black pepper.
Mix with flesh from potatoes, spoon into potato shells and reheat in
oven for about 5-10 minutes.
flesh of potatoes with 2 tablespoons low fat natural yoghurt and a pinch
each of ground ginger, cinnamon and cloves. Spoon back into potato
shells and reheat in oven for about 5-10 minutes.