Ever had tuna mayo on a baked potato, this is basically the better and healthier version of it. Oven baked potato is probably my favourite way to have potato. Its slow, simple and you can do other things whilst its is cooking for the best part of 40minutes to an hour. Baked potatoes also remind me of childhood, they were a staple in our household, partly because they are generally in abundance all year round and are an easy filling dish to give to kids.
I feel that over the most recent years the little potato has been given a bad wrap. What we forget is when they are in processed forms (chips, crisps, hot chips) they are usually drenched in high trans-fats which are the terrible for your health.
However, the potato is highly nutritious and low in kJ’s. Baked potatoes are probably the best way to eat potato, you are losing very few nutrients. If you eat the crunchy skin (high in phytochemicals – cancer reducing properties), they are also high in complex carbohydrates, fibre and also provide vitamins B6 as well as magnesium.
I had my baked potato with my own version of immune boosting and anti-inflammatory homemade mackerel pate with coriander (this helps chellate any possible mercury toxins in fish), Greek yoghurt, horseradish, garlic and lemon. Made from sustainably sourced tinned mackerel. I would recommend tinned mackerel over tuna (it really does taste the same if not better) and it does not contain as high mercury levels as tuna.
A great one hot or cold any day of the week.
1 Medium Potato, baked
2 Tsp Organic Salted Butter
1 x 125g tin of Sustainably source mackerel, drained of oil (try this one)
1/2 Cup Coriander, include stalks
1 Tbsp Horseradish Sauce
1 Garlic Clove, crushed
1 Lemon, juiced
Sea Salt & Pepper
Serving suggestions: parmesan cheese, lettuce, tomatoes
- Pre-heat oven to 180c. Wash potato, make a cross in it with a knife, sprinkle with some sea salt and whack in the oven for 40min-1hr depending on the size. Stick a fork in to see if its soft all the way through to confirm if its cooked.
- During this time make your pate. In a food processor add mackerel, lemon, garlic, horseradish and coriander and blitz in a food processor. Season to taste with salt and pepper. Pop in bowl and then the fridge until baked potato is ready to eat.
- Load up potato with butter, followed by mackerel pate. Sprinkle with sea salt and pepper and tuck in.
- Serving suggestions of parmesan