This budget-friendly supper combines two favourites in one dish. Top your jacket spuds with cheese, tomato, pepperoni and basil
Ingredients:
- 4 baking potato
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 garlic clove, crushed
- 60g pack sliced pepperoni, torn
- 400g can chopped tomato
- ½ small pack basil leaves, shredded
- 100g grated mozzarella
Instructions:
- Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside.
- While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.
Pizza baked potato • Yield: 4 servings
Ingredients:
- 4 baking potato
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 garlic clove, crushed
- 60g pack sliced pepperoni, torn
- 400g can chopped tomato
- ½ small pack basil leaves, shredded
- 100g grated mozzarella
Pizza baked potato Nutrition Facts:
• Diet: Balanced
• Calories: 79.17
• Fat: 63.81
• Carbs: 66.65
• Protein: 60.92
• Cholesterol: 47.33
• Calcium: 79.80
• Sodium: 91.50* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
