Veggie stuffed jacket potato skins recipe
Give jacket potatoes a pop of colour with rainbow veggies and a sprinkling of cheese. They make a great lunch for the kids and are ready in under 30 minutes.
See method- Serves 2
- 10 mins to prepare and 20 mins to cook
- 268 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 baking potatoes, pricked with a fork
- 50g Grower’s Harvest frozen garden peas
- ½ red pepper, finely chopped
- 2 spring onions, thinly sliced
- 50g Creamfields mature white Cheddar
- ½ romaine lettuce, finely shredded
- 6 Nightingale Farms cherry tomatoes, halved
- ¼ cucumber, finely chopped
- 1 tbsp reduced-fat French dressing
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Shop ingredientsEach serving contains
- Energy
- 1125kJ 268.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 33.3gProtein 12.2gFibre 6.2g
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- Microwave the jacket potatoes for 10-15 mins until soft and fluffy.
- Preheat the grill to high.
- Bring a pan of water to the boil, add the peas and cook for 3 mins before draining.
- Scoop the middle out of the potatoes into a bowl and mix with the peas, pepper, spring onion and half the cheese. Spoon back into the potato skins and place on a baking tray. Sprinkle with the remaining cheese and grill for 3-5 mins until golden.
- Serve with the lettuce, tomatoes and cucumber drizzled with the dressing.
- See more Food ideas for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
