Carrot And Sweetcorn Baked Potatoes

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

40 minutes Prep: 6 minutes Cook: 34 minutes

52 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 48g

Amount per Serving

Calories 52 66% of calories from fat

	% 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%