A great baked potato recipe to turn a baked potato into a delicious mouth watering treat…

Butternut squash is very rich in vitamin A which is important for healthy skin, eyesight and fighting infection.  This is a perfect filling for a baked potato recipe. Just 150g provides approximately 300% of your vitamin A needs for the day.

Another good nutritious filling for baked potatoes is to mash the potato with a little mayonnaise, milk and grated Cheddar and then mix in a little sweetcorn, tuna and chopped spring onion.

Baked Potato Recipe Ingredients

4 medium baking potatoes (approx 225g each)
a little vegetable oil

½ medium butternut squash (approx 300g)
40 g butter
40 g fresh grated parmesan cheese
1 tsp Dijon mustard
2 tbsp milk

40g grated Cheddar cheese

To decorate
4 small Cherry tomatoes
Chives
4 Radishes
Raisins
Spring onions

Method: 

Prick the potatoes in several places, place on a baking tray and brush all over with the oil. Bake in an oven pre-heated to 190C (375F) for 1 to 1 ¼ hours or until they feel soft when pressed.

Cut a medium butternut squash in half, scoop out the seeds and brush with a knob of melted butter bake in the oven for about 40 minutes or until tender.

When cool enough to handle, cut the tops off the baked potatoes and scoop out the flesh.  Scoop out the flesh of the cooked butternut squash and mash together with the baked potato flesh, mustard, parmesan, milk and butter.  Season with a little salt and pepper.  Put the mixture back into the potato shells, cover with the grated Cheddar and cook under a pre-heated grill for a few minutes until golden.

Fix a small cherry tomato into each of the potatoes using a cocktail stick for the noses. Add some short lengths of chives for the whiskers – you can tuck these behind the tomato. Decorate with halved radishes for the ears, raisins for the eyes and spring onion for the tails.

Information

Makes 4 Baked Potatoes