Today I am going to start off with something that I often have in our home on those nights when we just want something quick and easy. Usually it will be on a Saturday night after being out somewhere together as a family, and we are all just too tired to do anything too complicated. I can have this meal on the table within 15-20 minutes. It is healthy, delicious and can be varied to suit anyone’s taste.
Scrummy Baked Potatoes
2 large potatoes – with skin on, but scrubbed clean (leaving the skin on maintains a lot of the goodness that a potato has. Most of the vitamins are contained in and around the skin).
Hand full of cheese for each potato (more if you like it)
2-3 cups frozen mixed vegetables (any kind of frozen veges will do)
½-1 cup chopped ham (optional)
Using a fork, puncture the potatoes on both sides (this stops the potato from exploding in the microwave). Place potatoes on opposite sides of the microwave plate and cook on high for around 3-4 minutes. Turn potatoes over and cook a further 2 minutes. Keep cooking like this till the potatoes feel soft all the way through when pierced with a fork – decreasing the cooking time each time you do so.
Place frozen veges in a microwave proof bowl. Cover with lid or plastic wrap. Cook on high for around 4 minutes – more if you have more veges.
Cut, mash, or chop potato into pieces on the plate. Sprinkle most of the cheese over potatoes; add butter and/or a dollop of sour cream. Spoon veges and ham over the cream and cheese. Finish off by sprinkling the remaining cheese over the top.
**This recipe can be varied by adding just about anything you like. My son loves it with last night’s leftover chilli and cheese, or spaghetti meat sauce.
PDF File with colour image - Scrummy Baked Potatoes
PDF File without colour image - Scrummy Baked Potatoes 2