Nothing too fancy here! Just a good ol’ jacket potato dinner. I’ve used sweet potato instead of regular white potato to add more flavor and to be healthier. To make it a balanced, tasty meal, I’ve added the bean chorizo mix, avocado and sweetcorn salsa. This kind of meal can be easily adapted depending on what you have or don’t have in the fridge. Swap the beans, sub in sour cream… just for a few ideas.
- 2 sweet potatoes
- 1 large avocado
- a few slices of a chorizo ring or ½ a pack of pre-sliced
- ½ can kidney beans
- 6 tenderstem broccoli stems, chopped
- 2 medium garlic cloves, crushed
- ½ red onion, chopped
- 2 sweetcorn cobs
- 1 large tomato, chopped into small pieces
- ½ lime
- 2 knobs butter
- Preheat the oven to 180 degrees fan.
- Roast the corn cobs for 15-20 minutes, turning throughout, until slightly charred.
- Score a cross on the top and bottom of each potato going roughly 2cm down, then microwave for 8 minutes, turning over halfway through.
- Meanwhile, smash the avocado with a fork, squirt with ¼ lime, season with salt, pepper and chilli then mix in a few pieces of tomato, saving the rest for the sweetcorn.
- Once the corn is done, saw it off the husk, mix with the rest of the lime and tomatoes then season.
- For the bean mix, heat a little oil in a pan and fry the garlic cloves and onion for a couple minutes. Add the broccoli stems and kidney beans and fry for 3-4 minutes, then add the chorizo and cook through for another 2 minutes.
- Meanwhile, once the potatoes are partially cooked in the microwave, place a knob of butter on each potato then wrap each one in foil, covering loosely and bake in the oven for a further 10 minutes until soft in the middle.
- To assemble pop the baked potato in the middle of the plate and push each 4 sides together to open it up. Spoon the bean mix over, with the avocado on one side and the corn salsa on the other.