MEASURES, INTRO & CONTENTS
BREAKFAST
SOUPS
BEEF, LAMB & PORK
FISH
CHICKEN & TURKEY
VEGETARIAN
Baked potatoes Serve with a tossed salad
SNACKS & LIGHT MEALS
SALADS
DESSERTS
be a ns Gre at wit h t a nd low-fa e se. e h c grat ed
Ingredients ›› 2 large potatoes, scrubbed but not peeled Method 1. Preheat the oven to 220°C / 425°F / Gas Mark 7 2. Prick the potatoes all over with a fork 3. Place on a baking tray and bake in a preheated oven for 1½ hours or until the inside is tender 4. For the microwave method, follow the instructions given in the manual
Serves 2 adults Preparation time 10 minutes Cooking time 1½ hours Utensils needed Baking tray Chopping board Chopping knife Mixing bowl Wooden spoon
10
mins
Bacon and sweetcorn filling 1.5
hours
Ingredients ›› 2 large baked potatoes ›› 4 rashers of bacon ›› 60 g tin of sweetcorn, rinsed and drained ›› pepper
Alte rnative ly, you could parboil the potatoes for about 20 minute s, then prick them, cove r them with oil and bake for 15 minute s in a conventio nal oven 180°C or 350°F or Gas Mark 4.
Method 1. Grill the rashers and cut into small pieces 2. Cut each baked potato in half and carefully scoop out the centre 3. Mix this potato with the sweetcorn, rashers and pepper 4. Return the mixture to the potato skins 5. Place on a baking tray in a hot oven and bake until warmed through and golden
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