Loaded Baked Potatoes
I grew up eating lots of potatoes and 31 years later, I still love them.
White potatoes are not part of the “5 (or 10) a day” we should eat, so a bit of a pantry experiment should happen to make a potato based dish nutritious besides delicious.
Baking potatoes and loading them with your favourite toppings is a very easy way to enjoy them without being too concerned about getting all the nutrients you need on a daily basis.
This recipe is very easy to do and can be an easy weekday supper.
The leftovers make great additions to a lunchbox.
Loaded Baked Potatoes
Yields 2-3 portions
Preparation:
Heat the oven to 200C.
In a small bowl, combine olive oil, dried oregano and crushed garlic.
Smother the potatoes with this mixture.
Bake for 30-35min (or until they have a nice golden-brown color)
Cut the broccoli into small florets and seam/parboil then (boil in very little water) for 2-3min.
Cover the plate with the rocket leaves and add the baked potatoes on top.
Tear the potatoes with a fork to make space for broccoli.
Add broccoli on top of the potatoes and put as much hummus as you prefer on the broccoli.
Optional: more oregano on top.
Ingredients:
6 white potatoes, cut in half
1 tablespoon olive oil
1 teaspoon dried oregano
2 cloves garlic, crushed
1 small broccoli head
aprox. 100g hummus
a handful of rocket leaves