The Daily Mail has today reported the jacket potato is the hottest office lunch, as it overtakes sushi and other store-bought favourites to take the top spot. More than 8 in 10 workers have swapped their salads and sandwiches for a baked spud to help cut costs – topping it with ingredients such as cheese, baked beans and butter, while tuna, chilli and coleslaw also rank high on the list.
We’ve always been a fan of the versatile spud here at Ceres, thanks to their nutritional profile and being high in Vitamin C and potassium, as well as being low in calories and a good source of fibre. Most importantly, they’re also affordable, and offer the perfect blank canvas for everyone to top with what their heart desires!
To help inspire the jacket potato lovers seeking out new toppings, here are two of our favourite jacket potato recipes we’ve created for our clients, in our own Ceres studio kitchen!
Tuna & Walnut Jacket Potatoes from California Walnuts
Ingredients
4 large baking potatoes
200 g can tuna in spring water drained
1 red pepper finely diced
75 g frozen sweetcorn defrosted
4 spring onions thinly sliced
50 g California Walnuts roughly chopped
1 tbsp creamed horseradish sauce
3 tbsp low fat mayonnaise
1 tbsp chopped chives
Instructions
Preheat the oven to 200oC, gas mark 6.
Prick the potatoes with a fork and microwave on high, 2 at a time, each for 5 minutes, transfer to the oven and bake for 30 minutes or until tender.
Meanwhile, mix together the tuna, red pepper, sweetcorn, spring onions, Walnuts, horseradish sauce and mayonnaise. Season to taste.
Cut the potatoes in half and top with the tuna mixture, sprinkle over the chives to serve.
Creamy Leek Filled Jacket Potatoes from LoSalt
INGREDIENTS
4 large baking potatoes (800g)
15g unsalted butter
1 tbsp olive oil
1 large leek, sliced (300g)
25g light cream cheese
2 tbsp soured cream
1 tsp LoSalt
METHOD
Preheat the oven to 200oC, gas mark 6.
Place the potatoes in the oven and cook for 1-1½ hours or until tender. Cool slightly before halving. Scoop out the flesh from the centre, leaving a 1cm border around the edge and place in a bowl.
Meanwhile, melt the butter in a large frying pan with the oil and fry the leek for 4-5 minutes until softened. Stir into the reserved potato with the cream cheese, soured cream, LoSalt and black pepper, mixing well to combine. Spoon back into the potato shells and serve.
