Potato and mushroom jackets

This creamy mushroom filling propels the 'boring old baked potato' into a different league. Once the potatoes are cooked, the filling is quickly made.

Serves 4

Prep time 20 mins

Cooking time 1 Hour 10 mins

Syn free

Ingredients:-

4 Jacket potatoes

Fry light for spraying

300g/11oz Chestnut mushrooms

2 Garlic gloves, peeled and crushed

2 Spring onions, trimmed and finely sliced

75ml/2 1/2 fl oz chicken stock made with bovril

Salt and freshly ground pepper

10 tbsp very low fat natural fromage frais

3 tbsp very finely chopped chives

2 tbsp chopped flat leaf parsley

Method:-

Preheat the oven to 220C/Gas 7. Place the potatoes on a non-stick baking sheet and prick all over with the prongs of a fork. Spray each one with fry light and place in the oven and cook for about 1 hour or until tender in the centre. Remove from the oven.

Meanwhile, wipe and roughly chop the mushrooms and place in a non-stick frying pan with the garlic, spring onions and the stock. place over a high heat and cook rapidly, stirring often for 6-8 minutes. Season well.

Halve the potatoes lengthways and scoop out the flesh and transfer to a mixing bowl. Stir in the fromage frais and chives, season and mix well to combine/ Spoon this mixture into the scooped out potato shells and top each one with the mushroom mixture. sprinkle over the parsley and serve immediately with a green salad.