Turkish-Style Baked Potato
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 baking potato ((225g raw weight))
- • low-calorie cooking spray
- • 20 g reduced-fat Cheddar, (finely grated)
- • salt and freshly ground black pepper, (to taste )
- • 50 g pickled red cabbage ((drained weight))
- • 50 g cherry tomatoes, (quartered )
- • 50 g tinned sweetcorn ((drained weight))
- • 1/2 red pepper, (deseeded and finely sliced )
- • 2 tsp extra light mayonnaise
- • 1 spring onion, (finely sliced )
Preparation Steps
First things first, cook your baked potato. Preheat the oven to 190ºC. Prick the skins of the potato and spray the outsides with low-calorie cooking spray. Then pop into your oven for 90 minutes.
When your potato is ready, carefully slice it in half. Fluff up the flesh in both halves with a fork, sprinkle over the cheese, and season with salt and pepper. Fluff a little more so it combines.
To a small bowl, add the cabbage, tomatoes, sweetcorn, pepper, and mayonnaise. Mix well, then season to taste with salt and pepper.
Place the potato halves on a plate. Pile on the topping, then sprinkle over the spring onion. Serve!