This makes a nice healthy and filling lunch and if you use microwave oven you can easily make the jacket potato this way, but I prefer to make it in a more natural way – using hob and oven. This is one of the reasons why I don’t make this very often as it takes time to make.
It’s a great vegetarian meal and instead of just using cottage cheese as a filling I decided to experiment and added other things to it. I also added spinach on the side. It turned out to be quite nice and I would definitely do it again. I made the jacket potato the day before and filling in the morning before going to work.
Jacket potato with cottage cheese salad and spinach
- 1 baking potato
- 200 g of low fat cottage cheese
- quarter of red onion chopped
- quarter of cucumber diced
- plum tomatoes diced
- a handful of spinach
- olive oil
This is how I make jacket potato
- Wash the potato very well and pierce it with the fork several times.
- Boil it on the hob for around 35 minutes.
- Drain the water and dry the potato.
- Coat it with olive oil and salt (this will make skin crispy).
- Put into the hot oven (around 200 degrees depending on oven type) and bake for 1 hour, turning it half way through.
Prepare the filling
- Put cottage cheese in a small bowl, add onions, cucumber and tomatoes. Add some extra virgin olive oil and mix all together.
- When serving, put the baked potato onto the plate first, cut it across and add filling to it and spinach on the side.
Experiment with the type of vegetables you add to cottage cheese. You could try sweetcorn or peppers or anything else you think it would go well with it.