Baked jacket potatoes filled with a creamy cheese-and-spring-onion mash, topped with smoked turkey, sour cream, and jalapeño.
Makes 4 servings
Nutrition (per serving, estimated)
- Energy: 335 kcal
- Protein: 14 g
- Fat: 17 g
- Carbohydrate: 29 g
- Fibre: 4 g
Estimated values.
Ingredients
- 4 small potatoes
- 1 cup skim milk
- 3 tbsp vegetable oil
- ½ cup grated light cheese
- 4 medium green onions (finely chopped)
- ½ tbsp chopped green pepper
- ¼ cup sour cream
- Salt and black pepper
- 6 pieces smoked turkey (cooked and cut into strips)
- Pickled jalapeños
Method
Preheat the oven to 220°C. Wash the potatoes and rub the skins lightly with olive oil and a little salt. Bake for 35–40 minutes, until soft. Scoop out the centres of the baked potatoes and collect them in a separate bowl. Add the milk, cheese, oil, and chopped green onions to the potato flesh and mix. Heat the mixture on the stove, stirring occasionally, until it becomes a purée, then let it cool for a while. Once you’re sure it has cooled, fill the potato skins evenly. Sprinkle a little extra grated cheese on top. Cook the smoked turkey strips in a pan until browned and crisp (3–5 minutes) and place them on the cheese. Combine the chopped green pepper with the sour cream and add a spoonful to each potato. If you like, serve the potatoes with pickled jalapeños. Enjoy!
Try different flavours
You can make the recipe even lighter with different, healthy additions. Instead of the smoked turkey, cheese, and cream, try: steamed broccoli and parmesan; sundried tomato, chopped olives, artichoke, and pesto; caramelised onion and goat cheese; or chicken, asparagus, and roasted red pepper.