Stuffed Baked Potatoes

This is one of my standard family suppers on days when I can’t face making anything too complicated, or when the fridge is looking a bit empty and uninspiring. Everyone likes it and it’s easy. Now that  I’ve checked the calorie-count, it’s also a meal that is suitable for a fasting day. You can use whatever you have to hand for the filling: I think cheese is essential (there’s something hugely comforting about the potato/cheese combination), but instead of the ham and broccoli you could add corn, peas, fried onions or mushrooms, leftover cold meats, spices…

Recipe for Stuffed baked potatoes (serves 4)

Ingredient Calories per serving
4 medium-sized (300g) potatoes 207
225g broccoli 16
4 slices (120g) ham or cooked lean bacon, diced 49
120g Cheddar, grated 52
salt & pepper 0

Total calories per serving: 325

Method: Bake the potatoes in a hot oven (400°F/200°C) for about an hour, or until soft. Cut the broccoli into small pieces and steam it for a few minutes, until soft. Cut the potatoes in half and scoop out the flesh – I find an ice-cream scoop works well for this – into a large bowl (being careful not to burn yourself: protect your hands with a thick tea-towel). Stir in the other ingredients, reserving about a quarter of the cheddar. Arrange the potato skin halves in a large ovenproof dish and fill them with the stuffing. Sprinkle the remaining cheese over the top and return the whole thing to the oven for about 10 minutes, until the tops are starting to brown.