What to eat this month
Love your leftovers … Carrot and sweetcorn baked potatoes recipe
Children will love this sweetened version of baked potatoes. Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. View the full recipe at Love Food Hate Waste.
What you need
Serves 4
- 4 large baking potatoes
- 1 tablespoon olive oil
- 2 large carrots, peeled and grated
- 125g sweetcorn, drained
- 2 tablespoons orange juice
- 2 tablespoons sunflower or pumpkin seeds (optional)
- Pepper
- A little butter
Directions
- Preheat the oven to 180°C (350°F) mark 4 or for Microwave cooking see step 2.
- Scrub the potatoes and with a fork pierce the skin several times to prevent them from bursting during cooking. Rub them with a little oil. Bake the potatoes in the oven for about 1¼ hours or until soft. Or place on a double thickness of kitchen paper spaced well apart in a microwave and cook on high turning them over halfway through. Allow 5 minutes for 1 potato, 6-7 minutes for 2 potatoes, 12 minutes for 3 potatoes and 16 minutes for 4 potatoes. Wrap each potato in foil and leave to stand for 5 minutes.
- In a frying pan add the rest of the oil then add the grated carrot and sweetcorn (or any other suitable vegetable), cook gently for a few minutes then add the orange juice, seeds and seasoning.
- Make a deep cross in the potatoes and pinch the potato to reveal the soft flesh. Mash in some butter before adding the carrot and sweetcorn mixture. Serve with a green vegetable such as broccoli.
By Caroline Marson, Cookery advisor
