One of my favourite lunches for when I am at home is a jacket potato. I hardly ever do them at weekends, because I just don't get
Of course, there are loads of more interesting jacket potato fillings than cheese (though if you haven't tried grated cheese and chopped tinned hotdogs, put that on your meal plan now!). I recently made coronation chicken as a filler, from the Slimming World 100 Extra Easy Days book. It's a good way to use up leftover cooked chicken as well, if you have some left over from a roast or another meal.
You could also use Quorn chicken-style pieces or a similar meat-free alternative to make this a vegetarian recipe.
Adjust the quantities you need to taste - the chicken depending on how many people this is for, the red pepper and spring onion to personal taste (I don't like red pepper that much) and the same with the fromage frais and mayo - some people like their baked potato fillings quite 'wet' for want of a better word than others.
Simply mix together some cooked chicken pieces, some diced red pepper, diced mango, lime juice and zest, chopped spring onion and chopped fresh coriander. Season and mix in mango chutney, a little bit of curry powder, some fat free natural fromage frais and some extra light mayonnaise. Stir everything together and spoon into your jacket potato.
I'm sharing this with a new blog challenge, Desert Island Dish. Jacket potatoes would be one of my desert island desires but the theme for this challenge this month is actually fruit - there could well be mango growing on my desert island anyway but if not I'd like to have some! The challenge is hosted by the Good Egg Foodie.
I'm also sending this to One Potato, Two Potato - a new link-up for potato recipes, hosted by Family Friends Food.