- 4 large Sebago potatoes, scrubbed
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 cups frozen broad beans
- 1 red onion, thinly sliced
- 50g packet thinly sliced chorizo, quartered
- 1/2 cup roasted red capsicum strips, roughly chopped
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh mint leaves
- 1/3 cup finely grated parmesan
- Step 1Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place potatoes on prepared tray. Drizzle with 1 tablespoon oil. Season well with salt and pepper.
- Step 2Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle. Meanwhile, prepare broad beans following packet directions. Peel.
- Step 3Heat remaining oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes. Add chorizo.
- Step 4Cook, stirring, for 3 to 5 minutes or until chorizo is browned and onion softened. Add beans and capsicum. Toss for 1 minute or until heated through. Remove from heat. Add lemon juice and mint. Toss to combine.
- Step 5Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Divide chorizo mixture among potatoes. Top with parmesan. Season with pepper. Serve.
- Low carb
- Low kilojoule
- Lower gi
Sebagos are the best choice for jacket potatoes. You could also use pontiac, kestrel, desiree or, for something unique, try royal blue.
Prick potatoes all over with a fork. Microwave on HIGH (100%) for 6 minutes. Transfer to a baking tray. Cook in the oven for 30 minutes or until golden and tender. Sebagos are the best choice for jacket potatoes. You could also use pontiac, kestrel, desiree or, for something unique, try royal blue.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas