Jacket potatoes may be quite easy to make, but this recipe for a chilli jacket will make sure you get it spot on. It also includes a few extras which you may not have thought of, to make it that bit more special.
- Serves: 4
- Prep time: 5 mins
- Cooking time: 25 mins (with microwave)
Ingredients
- 4 medium size potatoes, either Cara, Marfona or Estima varieties (175g-225g/6-8oz each)
- 2 tins ratatouille provençal
- Paprika
- Tabasco sauce
- Extra - Handful of fresh coriander, leaves picked, stalks chopped
- Treat - Half-fat creme fraiche
- Healthy - tin of kidney beans
Method
- Scrub the potatoes, then dry and prick each one several times with a sharp knife.
- Microwave Method: Cook one potato (225g/8oz) for 6 minutes on full power (800W), turn half way through cooking. Allow to stand for 1 – 2 minutes before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.
- Oven Method: Rub a few drops of olive oil into the potato skin, place the potatoes in a pre-heated oven at 200°C/400°F/Gas Mark 6 on a baking tray with salt sprinkled around the potato. Bake for 1¼ hours or until soft.
- When the potato is almost ready, heat the tins of ratatouille in a saucepan with 1/2 tsp paprika and 2 drops of Tabasco, or more if you like your chilli fiery! Serve on top of the potatoes, with some fresh coriander.
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