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I've started doing this because I find it more filling than a sandwich and I wanted to have less wheat/gluten anyway.<br><br>
I made it for lunch today with a filling of mashed boiled eggs and baked beans...it was supposed to be egg OR baked beans...but it looked dry with just the egg so I added the beans aswell! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/hide.gif" style="border:0px solid;" title="hide"><br><br>
Anyone else eating these for lunch? what fillings are you having? I like tuna with sweetcorn and salmon with cucumber. My dd also likes to have them for lunch on weekends when she isn't at school for lunch.
 

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I'm going to try some of your ideas. I sometimes have a baked potato (is that what a jacket potato is?) for lunch or dinner but I'm not very creative. I just eat it with butter and salt and leftover veggies.
 

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Beans and salsa!
 

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MMMMM..... Def. gonna try this! How about cream cheese and steamed veggies!!
 

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I'm thinking chili but I don't know what a "jacket potato" is either. Is it just the potato skin wrapped around or stuffed with something? Is it cold?
 

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Jacket potato is just another name for baked potato (used a lot in the UK).<br><br>
We eat them quite often for dinner and my favourite is grated cheese and coleslaw (made with mayo). Grated cheese, broccoli and sour cream is good too.
 

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With cheese and coleslaw or a tomato pasta sauce are the favourites here. We always put a bit of butter or olive oil on the cut open potato first too.
 

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Discussion Starter #8
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<div>Originally Posted by <strong>Zenzero</strong> <a href="/community/forum/post/15442771"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Jacket potato is just another name for baked potato (used a lot in the UK).</div>
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yes! I'm not having lunch today as I haven't been well so I'll probably have one for dinner with tuna. I don't have any sweetcorn or cucumber in the house though, so just plain tuna...with some olive oil mixed in.<br><br>
I'm trying not to add mayonnaise to whatever filling, because im trying to lose a little weight.
 

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I sometimes put a small amount of butter and then some greek yogurt (tastes like sour cream but no fat in it) and some applesauce in my baked potatos. I got the applesauce idea because that is what we eat with potato latkes and so I figured if it is good with that it should be good with baked potato too and I think it is and that is a low calorie thing to add in to moisten the dry potato.
 

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Mmmm... when I lived in the UK I worked in a lunch cafe that served all sorts of jacket potatoes... my favourite was filled with chicken curry. I often serve them for dinner with leftfover chili and cheese, I've also put chick pea curry in them, ham salsa and cheese... scrambled eggs salsa and cheese, baked beans of course. All sorts of leftovers are good in there.<br>
Wow, it's been awhile since I've made 'em and I'm in a healthy food rut, thanks for the reminder!<br>
Do you guys usually make them in the oven, or just microwave? I usually microwave, but am trying to cut back on it's use while I'm pregnant... oven takes so long though! If you're having them for lunch every day though, I guess one could make a batch in the oven at the start of the week and just reheat them as needed?
 

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We have made baked potatoes in the crockpot (slow cooker). You wash and poke 'em, as usual, and we coat them in some olive oil and sea salt, then stack in a pyramid (avoid touching sides, if possible) and cook. I forget the times, but google can help with that. They turn out almost as good as the oven and better than the microwave, in our opinions.
 

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I like grilled chicken breast and salsa on my baked potato if I'm turning it into a meal.
 

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I like to eat them during the winter.<br><br>
We have a wood-burning stove. I scrub several very clean, poke them, rub with olive oil and gray sea salt, then wrap them up in aluminum foil. I clean a spot in the wood-burning stove, then plop them in there for a while until they are soft.<br><br>
Then I scoop out some of the insides and put that aside to make mashed potatoes. I leave a bit of flesh, but they are hollowed out. Keep them in the fridge.<br><br>
When I want one, I put a rub a small amount of butter on the insides and heat up in the toaster oven. The edges and skin get a little crispy. Sometimes I just eat them like that. Sometimes I fill with a thick soup/chowder/bisque/chili. They're also good with just a roasted vegetable inside, like broccoli. Corn salsa is good. I don't like cold salads inside, but there is a baked chicken salad that goes well in them. (You can always do a twice baked potato mixture with them, too.)<br><br>
I think the smokiness from the stove and the crispiness from the second "baking" make this particularly yummy. They are so different from the run-of-the-mill baked potato/jacket potato. Obviously you can't get the smokiness from the oven, but you can if you have a smoker grill. Still, scooping out the insides and baking once again really give these great texture and I think that is key. Everyone who eats them here raves about them.<br><br>
ETA: Obviously this won't work if you don't like the skins of potatoes. That's our favorite part.
 

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<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>velochic</strong> <a href="/community/forum/post/15452864"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I like to eat them during the winter.<br><br>
We have a wood-burning stove. I scrub several very clean, poke them, rub with olive oil and gray sea salt, then wrap them up in aluminum foil. I clean a spot in the wood-burning stove, then plop them in there for a while until they are soft.<br><br>
Then I scoop out some of the insides and put that aside to make mashed potatoes. I leave a bit of flesh, but they are hollowed out. Keep them in the fridge.<br><br>
When I want one, I put a rub a small amount of butter on the insides and heat up in the toaster oven. The edges and skin get a little crispy. Sometimes I just eat them like that. Sometimes I fill with a thick soup/chowder/bisque/chili. They're also good with just a roasted vegetable inside, like broccoli. Corn salsa is good. I don't like cold salads inside, but there is a baked chicken salad that goes well in them. (You can always do a twice baked potato mixture with them, too.)<br><br>
I think the smokiness from the stove and the crispiness from the second "baking" make this particularly yummy. They are so different from the run-of-the-mill baked potato/jacket potato. Obviously you can't get the smokiness from the oven, but you can if you have a smoker grill. Still, scooping out the insides and baking once again really give these great texture and I think that is key. Everyone who eats them here raves about them.<br><br>
ETA: Obviously this won't work if you don't like the skins of potatoes. That's our favorite part.</div>
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Yum! I totally want to try this in our smoker bbq! Maybe with sweet potato! <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">
 

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I put chili on mine. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat"> I also like them with steamed veggies.<br><br><br>
Well...those are the healthier ways I like them anyways. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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I love baked/jacket potatoes as a lunch or late night snack. I usually put cottage cheese one them, so yummy!<br>
ETA: I microwave mine for 7 or 8 minutes. It's usually spur of the moment when I decide to have one and I wouldn't want to use the oven for one or two potatoes unless I was baking something else.
 

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Discussion Starter #17
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<div>Originally Posted by <strong>Megamum2008</strong> <a href="/community/forum/post/15452328"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Do you guys usually make them in the oven, or just microwave? I usually microwave, but am trying to cut back on it's use while I'm pregnant... oven takes so long though! If you're having them for lunch every day though, I guess one could make a batch in the oven at the start of the week and just reheat them as needed?</div>
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I wonder if that would work or if they would go hard in the fridge?<br><br>
I personally microwave them for 8 minutes after poking a few holes in...they aren't as good as when cooked in the oven, but as someone else said that takes a long time and when it's only for lunch I want something quick.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>samy23</strong> <a href="/community/forum/post/15456077"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I personally microwave them for 8 minutes after poking a few holes in...they aren't as good as when cooked in the oven, but as someone else said that takes a long time and when it's only for lunch I want something quick.</div>
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If you slice them first or cut them into chunks they only take 10-15 min in the toaster oven.
 

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I like them with steamed broccoli and cheddar cheese on top.
 
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