Whole Jacket Potatoes

Edwina Murphy-Droomer

Whole jacket potatoes

* Wash whole potatoes, (white or sweet) generally one per person.
* Place directly on the racks in a preheated oven, on 180C, for 1 hour.
* Carefully, using an oven mitt or a doubled over tea towel, remove the potatoes from the oven.
* Carefully cut a deep cross into the potato and add your toppings of choice.

 

For a faster meal/snack.

* Dice the potatoes into bite-sized pieces.
* Drizzle with olive oil
* Place into a preheated oven on 180C for 30 minutes.

Two easy, fast toppings.

1. Rainbow Topping

* Finely diced red capsicum and celery (c)
* Grated carrot, beetroot and cheese (c)
* Sour cream

 

 

 

 

 

2. Coleslaw

* 300 g finely sliced red and green cabbage (s)
* 200 g coarsely grated organic carrot (c)
* 2 green apples coarsely grated
* 2 sticks of celery finely chopped (c)
* 1/2 red onion finely diced (pouring hot water over the onion and allowing it to sit for 2 minutes before  combining will lessen the intensity of the flavour) (s)
* 3 Tbsp good quality/homemade mayonnaise (if buying I like Thomy)

  • Combine all ingredients and add sour cream to the potato if desired.

 

 

 

 

 

 

(g) ~ leafy greens
(c) ~ deeply coloured
(s) ~ sulphur rich

~ Keeping in mind the necessity for 7-9 cups of vegetables and fruit every day, made up of equal quantities of dark leafy greens, deeply coloured and sulphur-rich portions, I coded the above for your ease of reference.

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