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Stuffed Baked Potatoes

Stuffed Baked Potatoes

Serves 2 (each serving contains approximately 484 kcal)
Suitable for vegetarians if alternative to turkey rashers is used.
This recipe is based on potatoes which are a good source of vitamin C necessary for a healthy immune system

Ingredients

2 large potatoes (300g each)
6 turkey rashers (150g)*
1 tbsp olive or rapeseed oil (15g)
2 spring onions (70g)
2 heaped tbsp quark (40g)
20g baby spinach leaves
5 tbsp grated Cheddar cheese (40g)
2 tsp sunflower seeds (10g)
Freshly ground black pepper (optional)

*Suitable vegetarian alternatives for turkey rashers are:
90g plant based rashers
70g mycoprotein such as Quorn meat free bacon
130g chickpeas, drained and rinsed

The Method

Prick the potatoes with a fork, wrap loosely in damp kitchen paper and microwave for
7-10 minutes on high, alternatively you cook them in the oven at 200°C (400°F), Gas
mark 6 for about 45 minutes until tender.

Meanwhile, heat a non-stick frying pan over a medium heat. Chop the turkey rashers
into small pieces. Add the oil and sauté the turkey rashers for 2-3 minutes until lightly
golden. Trim and finely chop the spring onions and sauté for another minute.

When the potatoes are cooked, carefully cut them in half and scoop out the centres
into a bowl. Add the quark, turkey rasher mixture, spinach and half the cheese and
then mix until well combined. Spoon it back into the potato skins and arrange them
all on a baking tray.

Preheat the grill to high. Sprinkle the remaining cheese with the sunflower seeds on
top of the stuffed potato skins and place under the grill for 3-4 minutes until bubbling
and golden. Arrange on plates and season with black pepper, if liked to serve.
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