Jacket potatoes with Eastern minty yogurt recipe

  • Serves 4
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 124 calories / serving
  • Healthy
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Pierce the potatoes, wrap in foil, put on the barbecue and cook until soft (about 1½ hours). Remove from the barbecue and, when cool enough to handle, remove the foil. Cut a deep cross on top of the potatoes and squeeze at the base to open each potato. Add a spoonful of topping.

Mix together the yogurt, chopped mint and spring onions. Heat the cumin seeds in a pan for 2 minutes, then crush and add to the mix.

Or for a slightly richer topping try Pesto mayo
3tbsp light mayonnaise
1 clove garlic, crushed and chopped
50g (2oz) pine nuts, lightly toasted
bunch basil, chopped

Mix together the mayonnaise, garlic, pine nuts and basil.

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  • Ingredients

  • 4 baking potatoes
  • 3tbsp light Greek yogurt
  • bunch mint, chopped
  • 3 spring onions, finely sliced
  • pinch cumin seeds
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  • Energy 525kj 124kcal 6%
  • Fat 1g 1%
  • Saturates 0g 0%
  • Sugars 2g 2%
  • Salt 0g 0%

of the reference intake
Carbohydrate 27.1g Protein 4.7g Fibre 2.7g


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