Tomato-and-chilli-topped potatoes recipe

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  • Healthy
  • Vegetarian

serves:

6 - 8

Skill:

easy

Cost:

cheap

Nutrition per portion

RDA
Calories 282 kCal 14%
Fat 3g 4%

Easy to make and low in fat, this delicious baked potato recipe is perfect for a filling, winter supper

Ingredients

  • For the topping:
  • 2 tbsp light olive oil
  • 1 onion, peeled and finely chopped
  • 4 sticks celery, finely chopped
  • 1-2 cloves garlic, peeled and crushed
  • 2 green chillies, deseeded and finely sliced
  • 1 tablespoon freshly grated root ginger
  • 400g can chopped tomatoes
  • 1 red pepper, deseeded and finely chopped
  • ½ level tsp salt
  • 200g (7oz) caster sugar
  • 150ml (¼ pint) cider vinegar
  • 2-3 pieces star anise

Method

  • Set the oven to Gas Mark 6/200°C.

  • Prick the potatoes and wrap them in foil, then bake them in the oven for about 1½ hours, or until they are tender.

  • To make the topping: Pour the olive oil into a heavy-based saucepan and heat over a moderate heat. Add the onion and celery to the pan and cook for 5-7 minutes until they start to soften. Add the garlic, chilli and ginger and cook for a further 1-2 minutes, then add the tomatoes, red pepper and salt, and mix well. Finally, add the sugar, vinegar and star anise, and stir over a moderate heat until the sugar dissolves and the mixture comes to the boil. Reduce the heat and simmer gently for about 1 hour, stirring occasionally, so that the mixture doesn’t stick to the base of the pan. Remove pan from heat.

  • To serve, cut the potatoes in half and spoon the warm topping over.

Top tip for making Tomato-and-chilli-topped potatoes

Remove the star anise before serving, because they're quite hard if someone bites on them! You can freeze the toppinglet it cool, then pack in a suitable container and keep frozen for up to 1 month. Allow to defrost, and then serve either cold or reheated.

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