Saturday, 19 March 2011

Simple baked spud

If you're looking for a quick and easy, cheap and cheerful meal that is still nutritious, you could hardly do better than choose a baked potato; filled with whatever takes your fancy (we had tuna mayonnaise and a little grated cheese last night) and accompanied by a huge, fresh salad, it's ready in no time at all and tastes yummy!

Of course, to make it really speedy you need to at least partially cook the spuds in the microwave first, but if you think about it beforehand they only take about an hour in a medium/hot oven and (in my opinion) taste so much better.


V  For a vegetarian version, just omit the tuna and add more cheese and coleslaw, or substitute baked beans, vegetable chilli, creamy garlic mushrooms or anything else that tickles your taste buds!
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2 comments:

  1. Anonymous20 March 2011 at 08:30

    Looks yummy, Val. I agree that baked potatoes done in the oven are much nicer than ones done in the microwave. The best baked potatoes of all are those done in foil over a wood fire.

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  2. Val20 March 2011 at 11:48

    Helen, my only experience of "bonfire potatoes" resulted in burned, inedible rocks (it wasn't us who cooked them!!) but I'm sure they're gorgeous done properly. The best I've ever had are those cooked in an Aga/Rayburn - quite different from those done in an ordinary electric or gas oven.

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