Jacket potatoes get boring so why not jazz them up by turning them into filled skins. They are naturally gluten free and there are countless combos of fillings you could do, we love them with brie and bacon and you could even add a spoonful of cranberry sauce for that extra kick. Perfect for lunch, buffets or picnics.
This recipe is...
Low Sugar
High Protein
High Fibre
FODMAP Friendly
Slimming World Friendly
Ingredients
1 medium baked potato
2 rashers bacon
2 spring onions
20g brie
Preparation Time: 10 Mins
Cooking Time: 3 Hours 10 Mins
This recipe makes 1 servingThis recipe is free from...
Method
1. Bake potato in oven for at least 3 hours, nice and slowly
2. Once cooked, cut in half and scoop out the flesh into a bowl
3. Grill the bacon, chop the spring onions, and cut brie into bitesize pieces.
4. Add half the bacon, all the onion and half the brie to the potato flesh, mix and heap back into the skins.
5. Top with rest of bacon and brie and place in the oven for 5-10 mins to crisp up. Serve with salad.
Nutritional info per serving
| Calories | Carbs | Fibre | Fat | Sugar | Protein |
|---|
| 379 | 37g | 5g | 14g | 2g | 15g |
| Calories | 379 |
|---|
| Carbs | 37g |
|---|
| Fibre | 5g |
|---|
| Fat | 14g |
|---|
| Sugar | 2g |
|---|
| Protein | 15g |
|---|
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