Curried Egg and Potato Stuffed Jacket Potatoes
Ingredients
- 4 large baking potatoes
- 4 eggs
- 2 tsp mild curry powder
- 4 tbsp mayonnaise
- 4 spring onions
- 80 g baby spinach
- 30 g butter
- 1 tbsp olive oil
- 2 tbsp mango chutney
Nutrition (per serving)
- Calories
- 502 kcal
- Protein
- 13.5 g
- Carbohydrate
- 50.7 g
- of which sugars
- 8.7 g
- Fat
- 26.4 g
- of which saturates
- 7.3 g
- Fibre
- 5.8 g
- Salt
- 0.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 220°C (fan 200°C). Rub the potatoes with olive oil and salt. Bake directly on the oven rack for 50–60 minutes until the skin is crisp and the inside is fluffy.
- 2
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and roughly chop.
- 3
Mix together the curry powder, mayonnaise and mango chutney. Thinly slice the spring onions.
- 4
Halve the cooked potatoes and scoop out most of the flesh into a bowl. Mash lightly with butter and season.
- 5
Fold in the curried egg mixture, spring onions and spinach until just combined. Taste and adjust seasoning.
- 6
Pile the filling back into the potato skins and return to the oven for 8 minutes. Serve with a dressed tomato salad.
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