Scrummy Baked Potatoes

Scrummy Baked Potatoes

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.

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Scrummy Baked Potatoes

Ingredients:

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)
Sour Cream
Butter
2-3 cups frozen mixed vegetables (any kind of frozen veges will do)
½-1 cup chopped ham (optional)

Method:

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.

Printable Recipes:


PDF File
with colour image – Scrummy Baked Potatoes


PDF File
without colour image – Scrummy Baked Potatoes 2


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