Jacket potatoes are potatoes that have been cooked in the oven with the skin on. They have to be scrubbed and washed well before cooking. Pricking the potato with a fork or a skewer allows steam to escape during the cooking process.
After the Christmas and New years holidays and after eating tons of food and sweets I have decided that it’s about time to post some recipes which I shall label as low fat recipes. Of course I have to point out that I am neither a dietitian nor a nutritionist and if you want to go into a diet it is better to consult your dietitian but you don’t have to be an expert to know that it’s best to add olive oil instead of butter, or low fat cream and cheese instead of full fat cream and cheese, etc.
Diet food is usually tasteless, odourless and monotonous. These recipes will allow to reduce calories but not the taste which will be enhanced by adding natural ingredients such as spices, herbs and vegetables.These potatoes are very tasty and filling. Ideal as a side dish to serve with meat but as a main dish if you want something healthier.
This is my entry in Snackshots No. 1: Potato, hosted by Michelle of Greedy Gourmet.
Low fat stuffed Jacket Potatoes
Serves:5 – 6 as a side dish or 8 as a light meal with a salad
- 8 medium sized potatoes (I prefer Cypriot potatoes)
- 8 tsp olive oil
- Coarse sea salt
- Potatoes scooped out
- 4 tbsp extra virgin olive oil
- 1 cup of grated Kolios or Milner cheese (or other non fat cheese)
- Coarse sea salt
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp finely chopped rosemary
- Crème fraiche light cream
- 4 slices prosciutto, cut in small pieces
- Wash potatoes and pat dry. Pierce each potato in 2 – 3 spots with a fork, rub them with about a teaspoon olive oil and coarse sea salt and then wrap them in aluminum foil.
- Preheat oven at 200 degrees C and bake for about 1 hour – 1 hour 20 minutes (depending on the size), or until tender when a skewer is inserted into the centre. Remove foil and set aside for a while so that they can be handled.
- With a sharp knife cut the potato lengthwise in the middle and with a spoon or scoop remove as much potato as you can, being careful not to break the shell.
- When all potatoes have been emptied, set them aside and prepare the filling.
- Mash the potatoes and add olive oil, salt, pepper, paprika, crushed rosemary leaves, cream, prosciutto and cheese (reserve some for the top).
- Fill in the potatoes. Sprinkle some cheese and pepper on top and bake for about ½ hour at 180 degrees Centigrade.
- Serve as a side dish or with a salad for a lighter meal.
Kopiaste and Kali Orexi,