sharing recipes from one generation to the next
A crispy baked jacket potato is my greatest temptation to over indulge in butter, or sour cream so instead of serving a jacket potatoes as a side dish, I make a meal of it with a light and luscious crisp salad dressed with low fat yoghurt. Sometimes I add the cheese to the salad for that melting indulgence, other times I drop shredded cheese into the potato before I add the salad, either way is good. This is a quick meal in preparation, so the time spent waiting for the potatoes to bake can be spent with your feet up!
4 large baking potatoes (Nicola, Desiree & Pontiac are good varieties)
Preheat the oven to 180C.
Scrub the potatoes, dry the skins and prick all over with the point of a sharp knife. Bake for 45 mins to 1 hr, turning occasionally. Test with a sharp knife to ensure the potato is cooked through.
The Jazzed Up Waldorf Salad:
1 red skinned crisp eating apple
1 small avocado
Juice of ½ lemon
½ cup shelled walnuts, chopped
3 stick of celery
125g swiss cheese
2 tablespoons natural low fat yoghurt
2 handfuls rocket (aragula)
Core and cut the unpeeled apple into bite sized chunks. Peel and the avocado, discard the pip, then cut the flesh into bite sized chunks. Toss the apple and avocado in the lemon juice to prevent oxidization. Wash, destring and slice the celery, chop the walnuts and cut the cheese into small dice. Toss the apple, avocado, nuts, celery and cheese together in the yoghurt, season well with black pepper. Wash and dry the rocket and dress with a little oil and lemon juice and set aside separately.
Once the potatoes are baked remove from the oven, Slash a cross through the potato and squeeze at the base to reveal the soft centre. Pile the salad into and around the potato and top with the dressed rocket.