How to bake Potatoes? Try these 3 healthy combos

Cheese, bacon, sour cream… It doesn’t read like a laundry list of detoxers. To learn how to bake potatoes with a healthy twist, check out these three delicious combinations!

You can whip up any or all of these crowd-pleasing numbers really easily – why not bake all the potatoes together and then get a friend or two on each different variation? We love them as a special lunch treat, or even on a lazy Saturday when you can’t be bothered with a complicated dinner.

In the lineup today, we have refreshing tuna and dill with sweet potato, a very moreish haloumi and Harissa paste number for those who like a bit of fire, and a baked egg number with cheese and chives which would make a delectable brunch option.

Potatoes 3 ways

Ingredients

• • 1 sweet potato
  • 1 tin tuna
  • Dill (fresh)
  • Plain yoghurt
  • Shallots
  • Lemon
  • Pumpkin seeds
  • Salt & pepper, to taste

  • Tuna & sweet potato

  Potato with baked eggs

  • 1 large potato
  • 1 egg
  • Chives, fresh
  • Spring onions
  • Cheddar Cheese, grated
  • Salt & pepper, to taste

  Haloumi & harissa potato

  • 1 Large potato
  • Haloumi
  • 1 tsp Harissa paste
  • Flat leaf parsley
  • Plain yoghurt
  • Olive oil
  • Salt & pepper, to taste
  • Pomegranate

Instructions:

1. Bake all the 3 potatoes in the oven at 200°C for 40 minutes to an hour, until the skin is crispy.

2. Instructions for tuna & sweet potato

   1. Strain the tuna from can.
   2. Mix the Tuna with 2 tbsp yoghurt and some thinly chopped dill.
   3. Add salt and pepper to taste.
   4. Cut down the centre of the sweet potato and Add this tuna mix to the centre of the sweet potato.
   5. Squeeze on some lemon juice.
   6. Sprinkle on some pumpkin seeds, chopped dill and pepper.

3. Instructions for potato with baked eggs

   1. Cut the potato in half.
   2. Remove enough of the potato to leave a space for an egg.
   3. Break the egg into the potato.
   4. Chop chives & spring onions and sprinkle on top.
   5. Sprinkle some cheese on top.
   6. Bake for another 5 – 10 minutes (until the egg is cooked).

4. Instructions for Haloumi & Harissa potato

   1. Slice & fry haloumi.
   2. Cut the flat parsley very thinly to make a small salad.
   3. Cut the potato down the centre and add the chopped parsley, sprinkle on some olive oil and add salt and pepper.
   4. Add the haloumi slices on top.
   5. Mix some plain yoghurt with a tsp of Harissa paste and spoon on top of the haloumi.
   6. Sprinkle on some pomegranate seeds and a bit more olive oil – grind some black pepper on top.

Once you’ve mastered these flavour combinations, why not try mixing up your favourite concoctions? I have a strange notion that ricotta and currants would make a delicious savoury/sweet combination, but have I gone too far? Let us know in the comments.