Microwave Jacket Potato with Salmon and Peas

Jacket potatoes are a healthy and cheap meal and can be livened up with lots of different toppings.

Cooking them in the microwave speeds up the process considerably, but loses the crunchy jacket. By following the method below, the skin is kept dry which improves the texture when cooked.

Ingredients

Jacket Potato
1 medium baking potato (approx.350g uncooked weight)
Salmon and Peas
50g frozen peas
1 x 80g can skinless and boneless salmon
1 x 15ml spoon reduced-fat salad cream

Equipment

Weighing scales
Sharp knife
Chopping board
Kitchen paper
Microwave-safe plate
Oven gloves
Small bowl
Colander
Kettle
Measuring spoon
Fork
Spoon

Instructions

Jacket Potato

1. Wash the potato and prick with the sharp knife several times on all sides.
2. Dry the potato well with kitchen paper and place on a microwave-safe plate.
3. Place in the microwave and cook on full power for 4 minutes. All timings in this recipe are based on using an 800W microwave.
4. Remove the plate using oven gloves and turn the potato over. Dry the potato and the plate and put back into the microwave.
5. Heat on full power for a further 4 minutes.
6. Remove the plate and leave the potato to stand for a minute, as it will continue to cook. Check that the potato is soft by pushing a sharp knife into the centre. Return to the microwave for another 30 seconds if it is still hard in any part.

Salmon and Peas

1. Measure the peas into a mixing bowl and pour over boiling water from the kettle. Leave for 5 minutes, then drain and return the peas to the bowl.
2. Open the can and drain the salmon, then add to the peas in the mixing bowl.
3. Measure in the salad cream and mix well.
4. Split the jacket potato in half, roughly mash the middle with a fork and spoon over the topping.

Skills used include:
Washing, weighing, measuring, chopping, mixing/combining, mashing and microwaving.

Top Tips

• If cooking more than one jacket potato, or it is larger than about 350g, you need to extend the cooking time. For each additional potato you need an extra 2–3 minutes.
• If you prefer a really crunchy skin, do the first 5 minutes in the microwave and then cook in a preheated oven at 200ºC/180ºC fan or gas mark 6 for 30 minutes.

Something to try next time

• Swap a baking potato for a sweet potato. Prepare it in the same way, then cook in the microwave for 4 minutes, turn over and cook for one more minute.

Why not check out our other jacket potato recipes?

• Microwave Jacket Potato with Mushroom and Tomato
• Microwave Jacket Potato with Leek, Apple, Cheese and Bacon
• Microwave Jacket Potato with Tuna and Sweetcorn

Prepare now, eat later

Fillings can be made in advance and kept for up to 24 hours in the fridge, so double them up and use the next day in a sandwich or another jacket potato