You’ve got to feel sorry for the humble jacket potato. It’s a classic lunchtime staple, served at cafes across the country; and yet it feels woefully stuck in a rut, like an old lady unable to move with the times. How many times have you seen the menu…jacket with cheese, jacket with cheese and beans, jacket with prawns, jacket with chilli con carne; and so on and so on. Seldom any groundbreaking toppings for the poor old potato.
I’ve got a bit of a love affair for the potato, so am honouring it today with a new topping! Yes, there is cheese involved, but it isn’t taking centre stage today, no siree!
Baked Potato with Creamy Cheesey Brocolli
You will need:
1) 3 large potatoes (if cooking for two adults and two smalls, like me)
2) 3 tbsp sour cream.
3) A brocolli, chopped into small florets.
4) 200g cheese, grated.
5) Butter and pepper to serve.
6) Olive oil
How to make it:
1) Firstly, wash your potatoes, then, using a kitchen towel, rub the skins with the olive oil (this crispens them up a treat) Pop in an oven (220c) for around an hour to an hour and a half, depending on size, piercing with a fork beforehand!
2) About ten minutes before the potatoes are ready, heat a saucepan of water and boil the brocolli florets for around four minutes. Drain, then mix with the cream and cheese.
3) Take the potatoes out of the oven, cut open and add butter as desired. Then heap over the topping, season with pepper if you wish, and eat!
Total Cost? £1.90; so just under 50p per portion.
The Verdict? Nice strong flavours of cheese and sour cream work well with the smoothness of the potato and the mellow brocolli flavour. Yum!