Carrot & Sweetcorn Baked Potatoes

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 to 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.