Crisp chicken bites
Summer holidays often mean kids friends are round for dinner, make sure there's something in the freezer with these yummy bites
Stuffed jacket potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 medium potatoes
- 100g strong cheddargrated, plus extra for topping
- 100g sweetcorn
- 100g mixed pepperdiced
- small handful fresh herbssuch as oregano, basil, coriander, dill or thyme
Nutrition: per serving
- kcal274low
- fat10g
- saturates6g
- carbs35g
- sugars3g
- fibre3g
- protein11g
- salt0.5glow
Method
step 1
Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
step 2
Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
step 3
To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
step 4
Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
step 5
Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.
