Healthy Deconstructed Jacket Potato

Lets face it. 
I love food. I mean WHO doesn't. 
But I also like the feeling of what healthy, fresh food does to my body. 

Creating healthy versions of some of my FAVOURITE foods is my JAM. 

I present to you. 

Healthy Deconstructed Jacket Potato



This recipe will make 5 servings :: 
1.25kg of Spud Lite Potato
500g Lean Mince
1 Red Capsicum (finely chopped)
1 Large Zucchini (finely chopped)
1 Carrot (Grated) 
6 Button Mushrooms (finely chopped) 
1 Tin Crushed Tomato
4 Sprigs of Shallots (finely chopped)
2 TBS Italian Herb Seasoning
200g Sour Cream/Greek Yoghurt/Coconut Yoghurt
100g Lite Cheese/Lactose Free Cheese/ Vegan Cheese/ Cashew Cheese
Spray Olive Oil

Cut all the potato's length ways and pop in a baking tray. Spray the potatoes lightly with olive oil and a sprinkle of salt. Bake for 30-50 minutes until golden brown and crispy on the outside. 

In a frying pan, spray a light coat of spray olive oil. 
Add the mince to the pan, ensure that you are breaking any clumps of mince and that it is cooking evenly. 
Add the chopped capsicum, zucchini, carrot and mushroom. Cook until just going soft, then add in the tin of crushed tomato and italian herb seasoning. 

Portion the potatoes into 5 lots (approx 250 when uncooked) 
Portion the cooked mince into 5 lots. 
Add 40g of sour cream/greek yoghurt/ coconut yoghurt to each portion. 
Add 25g of lite cheese/ lactose free cheese/ vegan cheese/cashew cheese to each portion. 
Sprinkle shallots on top. 


Natasha HutchinsonComment