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Recipe: Jacket Potatoes
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Here’s a healthy and very easy recipe by Mairlyn Smith, the author of seven best-selling cookbook, and a regular guest expert on CityLine and Breakfast TV in Toronto.
Jacket Potatoes are baked regular potatoes or sweet potatoes that have been filled with an assortment of toppings; from beans and grated cheese to a tuna sauce with dill.
My Jacket Potatoes use leftover chili as the main topping or a can of beans with tomato sauce, it really depends on what you have in your fridge or pantry.
To serve four: (for one, just cut the ingredients by 1/4.)
- 4 small baking potatoes (Russets) or sweet potatoes
- 2 – 398 mL cans beans with tomato sauce, heated (or use homemade leftover chili, approx. ½ cup/125 mL per potato)
- ½ cup (125 mL) fresh deli salsa, mild, medium, or hot, look for a lower sodium brand
- ¼ cup (60 mL) strong grated cheddar cheese
- ½ cup (125 mL) fresh chopped cilantro, optional
- ½ cup (125 mL) thinly sliced green onions
- Hot sauce, if desired
- Preheat oven to 350 °F (180 °C) or use a microwave.
- Scrub potatoes well and pierce with a fork.
- Bake or microwave 4 potatoes until they are cooked through. Microwave, approx 12-20 minutes. (Oven bake 1-1 ½ hours)
- Cut each potato in half; gently squeeze the ends together to make the potato open up. You are making a potato receptacle, okay a bowl. Spoon over approx. ¾ cup (180 mL) of the beans into each potato.
- Top each with 2 tbsp (30 mL) deli fresh salsa.
- Sprinkle each with 1 tbsp (15 mL) grated cheese.
- Sprinkle each with 2 tbsp (30 mL) chopped cilantro and green onion.
- Sprinkle with hot sauce if using. Serve.