Cheesy Jacket Potato With Apple, Carrot and Sultanas

Lunch | July 10, 2015 | By

CRAZY. HECTIC. NOT COOL…

 That’s been my day and I’m so glad to sit down, relax and finally write this. At the beginning of the week, I got so fed up with the house looking like an earthquake zone I decided *shock* to don a pair of rubber gloves and get cleaning. So I’ve been running around like a mad woman washing and tidying, the recycle bin is almost full! And isn’t it funny the things you find when you’re clearing out rubbish? Things you’d forgotten all about surface again. I found a box of old birthday cards and mushy letters I wrote as a teenager. That gave me some light relief in-between swearing at the hoover and threatening to replace it with a Dyson (one of these days!). I found pictures from my 5th year formal too! And yeah…when I dared to start work cleaning out the wardrobes yesterday, what did I find? The dress I wore! Still in pretty good nick as well!

Anyway, there was one good thing about today. This cheesy jacket potato with apple, carrot and sultanas. Not crazy, not hectic and so cool you can easily whip up a few for your friends for a healthy, vegetarian lunch. 

 
 
This is one of my favourite combos for the warmer weather as it’s light and Summer-friendly. I bake my potatoes in an oven but if you’re stretched for time, a microwave will do the job just as well! It’s up to you how finely diced you want the apple to be – I love my apples more on the chunky side than diced, but I’ve made this either way! It’s all about your preference!

Cheesy Jacket Potato With Apple, Carrot and Sultanas 
Serves 1
A tasty fruit and nutty take on the classic baked potato.
Write a review
Print
Ingredients
  1. 1 potato
  2. a little olive oil
  3. 1 carrot, grated
  4. 1 apple, diced
  5. 1 tbsp fresh lemon juice
  6. cheddar cheese, grated (how much you use is your preference)
  7. handful of hazelnuts, chopped
  8. handful of sultanas
  9. pinch of salt and pepper
  10. 1 tbsp parsley, chopped
Instructions
  1. Preheat the oven 200c (fan). Rub the potato with olive oil, salt and pepper then prick with a fork. Make sure you have washed and scrubbed the potato beforehand. Place on a baking tray and bake for 20 mins, then lower the heat to 170c (fan) and bake for a further 60 - 80 mins, depending on how crispy you want it to be.
  2. Place the diced apple in a bowl and squeeze some fresh lemon juice over it. Add the grated carrot, cheese, hazelnuts and sultanas, season with salt and pepper and give it all a good mix.
  3. When the potato is baked remove from the oven. Make a crosswise incision along the centre  and open out by pressing the base of the potato.
  4. Add your filling and serve with chopped parsley.
Notes
  1. Serves: 1
From Plate to Pen http://www.fromplatetopen.com/

What’s your favourite jacket potato combination?

Comments

  1. Leave a Reply

    Choclette
    July 13, 2015

    I so need to do the same. Our house is a complete tip and I hate it, but trying to get it organised is such a big job, I can’t seem to find the time. Maybe I need one of your wonderful jacket potatoes to sort me out – that filling sounds delicious.

  2. Leave a Reply

    london_unattached
    July 12, 2015

    that looks delicious and VERY healthy! YUM

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

%d bloggers like this: