Baked potatoes are enjoyed once a week by me and my family. Today’s recipe for them is a slight upgrade to make them a little more exciting and of course nutritious!
Some useful information on why this meal is a good healthy option:
- the trout used is rich in omega 3 fatty acids (which is an essential nutrient = meaning we have to get it from our diet as our body cannot make it) and potassium
- the salad is a great source of fibre and trace minerals
- the dairy-free cheese I used is derived from coconut oil
- the potatoes had their skins (which has fibre again which helps to not make blood sugar go too high)
So in a nutshell, this meal is going to be filling, kind to your blood sugar levels and full of healthy fats, protein and carbs – all the needed ingredients for a healthy plate!
Ingredients
- 2 medium-sized white (or sweet) potatoes per person
- dairy-free cheese spread (I used a coconut oil-based spread)
- thin raw trout slices (sustainably caught – think sushi-style strips)
- salad leaves (I used a mixed bag combination that includes mustard leaves and rocket alongside regular lettuce and spinach for extra flavour)
Instructions
- Prep your potatoes by spiking them all over the top with a sharp knife (this reduces the chances of them exploding their contents everywhere!).
- Bake your potatoes for roughly 45-60 minutes in an oven set to 200 degrees centigrade. You will know they are done when the outside is crispy and the inside is super soft and fluffy – delicious!
- Remove from an over carefully and then serve with dairy-free cheese spread on the inside of the potatoes with a trout slices added to the inside and then your salad combination on the outside.
- Enjoy with salt, pepper or why not try Herbamare and/or coconut aminos for some extra flavour!
I would love to know how this recipe turned out for you! Drop me an email or reach out to me on Facebook or Instagram. Happy baked potato making/upgrading!