Jacket potatoes are very much underrated; I often think that pub menus have a mind blank when it comes to the fillings. Not I’m not knocking it, but too often than not you simply get beans, cheese, tuna or chilli, and there is so much more that is amazing with a potato. They had a really great spud stall at Glastonbury that didn’t have a baked bean in sight; they were filled with the likes of Thai curry, chorizo and butter bean stew and cauliflower cheese. This got me thinking; I do love a traditional jacket potato but inventive and cultured filling excite me more, so I decided to take one of the all-time favourite spud fillings and spice it up a little. I have to say, it was an amazing combination and gave the baked potato the glory that it truly deserves!
This will be my last post for a week, as I am off to enjoy the sunshine and sangria in Ibiza. I will try and experience some awesome culinary delights but I have a sad feeling there will be more Brits abroad menu’s on offer than traditional Spanish cuisine; but what the hey I will embrace it and have an awesome time all the same, adios!
– 2 large sweet potatoes
– 35g cucumber – finely chopped
– 35g red/yellow/orange pepper – finely chopped
– 1 tomato – finely chopped
– Small handful coriander – roughly chopped
– 1 x 160g tuna – drained
– Juice ½ lime
– ½ tsp green Thai curry paste (I have blogged a great recipe of you want to make the paste yourself, just search Green Thai on my blog page)
– ½ tbsp. light mayonnaise
– Salt and pepper to taste
Preheat the oven to 200’C
Prick the potatoes all over with a fork or a sharp knife and rub in olive oil and salt
Place in the oven proof dish and bake in the oven for 45 minutes to an hour, the time they take will depend on the size so check regularly. They are best when they have softened but are nice and crispy on the outside.
While the potato is cooking, mix together the remaining ingredients and season to taste
One the potato is cooked, cut open the potato and fill with the tuna mix
Serve with fresh salad and enjoy 😀