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Carrot and Sweetcorn Baked Potatoes
This recipe is great for kids!
Children will love this sweetened version of baked potatoes. Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.
Ingredients show imperial units
Serves 4
- 4 large baking potatoes
- 1 tablespoon olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
- 2 large carrots, peeled and grated
- 125g sweetcorn, drained
- 2 tablespoons orange juice
- 2 tablespoons sunflower or pumpkin seeds (optional)
- Pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- A little butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
Instructions
- Preheat the oven to 180°C (350°F) mark 4 or for Microwave cooking see step 2.
- Scrub the potatoes and with a fork pierce the skin several times to prevent them from bursting during cooking. Rub them with a little oil. Bake the potatoes in the oven for about 1¼ hours or until soft. Or place on a double thickness of kitchen paper spaced well apart in a microwave and cook on high turning them over halfway through. Allow 5 minutes for 1 potato, 6-7 minutes for 2 potatoes, 12 minutes for 3 potatoes and 16 minutes for 4 potatoes. Wrap each potato in foil and leave to stand for 5 minutes.
- In a frying pan add the rest of the oil then add the grated carrot and sweetcorn (or any other suitable vegetable), cook gently for a few minutes then add the orange juice, seeds and seasoning.
- Make a deep cross in the potatoes and pinch the potato to reveal the soft flesh. Mash in some butter before adding the carrot and sweetcorn mixture. Serve with a green vegetable such as broccoli.
Health Note from the British Potato Council
Pick up a potato and you’re holding an amazingly nutrient dense food! Calories in potatoes are low, they’re virtually fat-free, bursting with vitamins and minerals and are recommended by dietitians as a good source of carbohydrate – the body’s main fuel, which your muscles need every minute of the day. They also supply us with a significant amount of vitamin C and potassium.
Comments on this recipe
As a vegetarian, jacket potatoes are a staple food but they do get boring. This made a really nice change to baked beans.
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Comments on this recipe