Spud in the oven

Honestly, how boring are jacket potatoes? For a long long time it is something I just haven't cooked because they provide so little for the length of time taken to cook them. And you know, I get that other than actually putting them in the oven there's no real work involved, save for rubbing the raw with oil and salt for a lovely crisp skin. Even that part isn't essential - although you do get a bonus hand exfoliation at the same time! I just have a nagging feeling that if something takes that long to cook it should be a reasonably splendid outcome, and whatever you say a jacket potato doesn't offer that.

If you are counting calories or following some other diet plans then you have to be aware of the size of your potato and the 150g potato allowed on some diets is pretty small.

Enter Slimming World.

Not for the first time I find myself eating a reasonable amount of something you would not normally associate with a diet. It does require planning since I don't have a microwave to zap it in, so if I am in a bit of a hurry I put a large BBQ sized skewer through the middle of the potato to speed the process up.

My problem is what on earth to put on top? Beans? Yuck. Chilli? Not for lunch. I've discovered beans are a possibility with cheese on top. Leftover curry is also good. Today I have discovered that fat free fromage frais is a pretty decent substitute for soured cream on top a potato, topped with crispy grilled bacon and grated cheese. This feels more like it, luxurious and full of flavour but cheap too. We also enjoy the super retro corned beef jackets - 100g of corned beef mashed with the scooped out potato from 3 baked potatoes and a bit of salt, stuffed back into the skins, topped with your HEA of cheddar cheese and grilled until bubbling. (I make this 1 syn per potato.)

In the absence of soup as a warm lunch the humble baked potato is rapidly making its way into my diet as a semi regular lunch.

Who knew.