This recipe is a weekend option for those following the Operation Transformation meal plan.
Serves 1 (contains approx 480 kcal)
- 200g floury potato, scrubbed (such as Rooster or Maris Piper)
- 150g broccoli
- 1 tsp snipped fresh chives (5g - optional)
- 50g Cheddar cheese
- pinch of cayenne pepper (optional)
- 25g mixed baby salad leaves
- sea salt and freshly ground black pepper
- Preheat the oven to 200C / 400F / gas mark 6. Pierce the potato a couple of times with a fork to prevent it from splitting while it is cooking, then wrap in foil and place directly on the oven shelf.
- Bake for 1 hour until slightly softened when squeezed. Either use immediately or leave until cool enough to handle and chill in the fridge for up to 2 days is fine.
- Meanwhile, separate the broccoli into florets, discarding any thick stalk and either place in a pan of boiling water or steam using a petal steamer for 3 minutes until just tender. Drain and rinse briefly under cold running water to prevent further cooking. Finely chop and set aside until needed.
- To stuff, the jacket potatoes, keep the oven temperature the same. Cut each potato in half, then carefully scoop out the middle of the potato, leaving the skin unbroken.
- Place the scooped out potato in a bowl and fold in the broccoli with the chives, if using. Season lightly with salt and the cayenne pepper, if using and plenty of freshly ground pepper.
- Arrange the potato shells back on a baking sheet and carefully scoop the mixture back into the shells. Grate the cheese and sprinkle on top, then bake for 15-20 minutes until well heated through and golden. Serve on a plate with the salad leaves.
Keep the cooked jacket potatoes covered with clingfilm in the fridge for up to 2 days and once the potatoes have been stuffed with the filling they would keep for another 2 days, again covered with clingfilm in the fridge. To transport, store in a suitable microwaveable container and cook once on high for 3 minutes until piping hot. Bring the salad leaves in a separate airtight container and bring a knife and fork to eat with.