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.
Yield
4 servingsPrep
6 minCook
34 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 2 | large |
carrots
peeled and grated |
|
| 125 | grams |
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
|
*
|
| 15 | ml |
olive oil
|
|
| 2 | large |
carrots
peeled and grated |
|
| 125 | grams |
corn
drained |
*
|
| 3E+1 | ml |
orange juice
|
|
| 3E+1 | ml |
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 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.
