Our youngest is a super responder to food chemicals, as well as being wheat, dairy, soy free and so on! I always try and create family meals that we can all eat which means creating meals that look different, with the same ingredients!
We love jacket potatoes but potato skins contain salicylates and my daughter hates having her potato scooped out of the skins, because that makes her different from the rest of us. Plus, if I serve the potato separate to the accompanying veggies and protein, she will only eat the potato!
This is her favourite jacket potato recipe that gets around all these problems and is usually gobbled up within minutes of serving:
1 Medium White Potato
Portion of Frozen Green Beans
Handful of washed, tinned Kidney Beans
Salt and Sunflower Oil
Bake potato in the oven for 2 hours at 200 degrees, turning over after an hour. Boil the green beans well (we like them soft) and rinse the kidney beans under running water.
Scoop the potato out of the skins, and mash in with cooked green beans and kidney beans, adding salt and sunflower oil for flavour.
Place the mixture back into the skins and serve.
What’s your favourite jaket potato recipe?