Filled baby jacket potatoes

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These potatoes make ideal party food. Choose small baking potatoes, as new potatoes will not have the same fluffy centres as the baking variety.

Takes: 50 mins
Serves: 4
Cheese filling: Calories per serving: 82 / Fat per serving: 3g
Tomato chilli filling: Calories per serving: 55 / Fat per serving: 1.5g
Mushroom filling: Calories per serving:43 / Fat per serving: 0.5g

8 small potatoes suitable for baking in the oven
Pinch of sea salt

For cheese filling:
1tbsp virtually fat free fromage frais
1tbsp grated low-fat Cheddar cheese (vegetarian cheese for veggies)
1tbsp chopped fresh chives

For tomato chilli filling:
8 cherry tomatoes, cut in half
1tbsp mild chilli sauce
1tbsp tomato passata

For mushroom filling:
8 chestnut mushrooms, sliced
1tbsp virtually fat-free fromage frais
A little lemon zest
1-2 drops Worcester sauce (vegetarian Worcester sauce for veggies)

1. Preheat the oven to 200°C/400°F/gas 6 Wash the potatoes well and place on a non-stick baking tray. Prick over well with a fork and sprinkle lightly with sea salt.
2. Bake in the middle of the oven for 35-40 mins until soft. If they start to darken, reduce the oven temperature and cover the potatoes with aluminium foil.
3. Make up the fillings separately. Combine all the cheese ingredients in a small bowl.
4. Place the halved tomatoes, chilli sauce and passata in a small saucepan and heat gently.
5. Dry-fry the mushrooms for 1-2 mins in a non-stick pan. Pour into a bowl and allow to cool slightly before mixing in the other ingredients.
6. When the potatoes are cooked, cut a cross in the top of each one and add the various fillings. Serve hot or cold.

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Where to next?
Rosemary Conley's Gi Hip & Thigh Diet
Rosemary Conley's Kick-start Low GI Diet

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