Jacket Potatoes With Spicy Tomato And Prawn Topping Recipes

Steps:

• Heat oil in a non-stick frying pan over medium-high heat. Add prawns. Cook for 1 to 2 minutes each side or until prawns turn pink. Remove to a board.
• Add garlic and chilli to frying pan. Cook for 1 minute. Add tomatoes and 1/4 cup cold water. Cook, stirring occasionally, for 5 minutes or until softened. Chop prawns. Add prawns, basil and salt and pepper to tomato mixture. Stir to combine.
• Spoon sour cream and prawn mixture over cooked jacket potatoes. Serve with lemon wedges.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the sweet potato on a baking tray, rub all over with a little of the oil and season with salt. Bake for 45 mins until really soft.
• Meanwhile, heat the remaining oil in a frying pan. Add the garlic and pepper and cook for 2 mins, making sure the garlic doesn't burn. Add the chilli flakes, half the paprika, the vinegar, ketchup, 1 tbsp water and prawns to the pan, then bubble for 2 mins until the prawns are cooked through. Stir through the parsley, saving a little to sprinkle over at the end.
• Mix the remaining paprika into the mayonnaise. Once the potato is cooked, split it down the centre, pile in the prawn mixture and dollop the paprika mayo on top. Scatter over the remaining parsley and serve.

Steps:

• Peel and slice the onion and garlic and fry them together until soft. Add the curry powder and stir it inches.
• Drain and rinse the butter beans and add them to the pan along with the chopped tomatoes. Simmer for 10 minutes.
• Stir in the spinach and leave to simmer for another 5 minutes.
• Serve hot over your jacket potatoes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning. Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
• Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.
• While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.
• Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top shelf of the oven. Bake for 20 mins.
• Turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
• Cut a cross on top of each potato, squeeze the sides, add the soured cream and your favourite toppings.

Steps:

• Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
• Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
• Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.