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4 servings
suggest servings
| 4 | large | baking potatoes | |
| 1 | tablespoon | olive oil | |
| 2 | large | carrots | peeled and grated |
| 125 | grams | sweet corn | drained |
| 2 | tablespoons | orange juice | |
| 2 | tablespoons | sunflower seeds | or pumpkin seeds |
| 1 | x | black pepper | to taste |
| 1 | x | butter | a large knob |
Preheat the oven to 180°C (350°F) mark 4 or for Microwave cooking see step 2.
Scrub the potatoes and with a fork pierce the skin several times to prevent them from bursting during cooking.
Rub them with a little oil and salt.
Bake the potatoes in the oven for about 1¼ hours or until soft.
Or place on a double thickness of kitchen paper spaced well apart in a microwave and cook on high turning them over halfway through.
Allow 5 minutes for 1 potato, 6-7 minutes for 2 potatoes, 12 minutes for 3 potatoes and 16 minutes for 4 potatoes.
Wrap each potato in foil and leave to stand for 5 minutes.
In a frying pan add the rest of the oil then add the grated carrot and sweetcorn (or any other suitable vegetable), cook gently for a few minutes then add the orange juice, seeds and seasoning.
Make a deep cross in the potatoes and pinch the potato to reveal the soft flesh.
Mash in the butter and sprinkle with a little sea salt onto the flesh before adding the carrot and sweetcorn mixture.
Serve with a green vegetable such as broccoli.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 5% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 121% | Vitamin C | 8% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Not that I need an excuse to be naughty or indulgent, but with Halloween right around the corner I thought some wicked recipes...
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