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Easy to make and low in fat, this delicious tomato baked potato recipe is perfect for a filling, winter supper or lunch and has a spicy chilli kick 

Serves: 6-8 Prep time: 10 mins Cooking time: 1 hr 30 mins Total time: 1 hr 40 mins Skill level: Easy peasy Costs:Cheap as chips

 

Ingredients

 

    • 6-8 baking potatoes

 

    • 2 tbsp light olive oil

 

    • 1 onion, peeled and finely chopped

 

    • 4 sticks celery, finely chopped

 

    • 1-2 cloves garlic, peeled and crushed

 

    • 2 green chillies, deseeded and finely sliced

 

    • 1 tbsp freshly grated root ginger

 

    • 400g can chopped tomatoes

 

    • 1 red pepper, deseeded and finely chopped

 

    • ½ level tsp salt

 

    • 200g (7oz) caster sugar

 

    • 150ml (¼ pint) cider vinegar

 

    • 2-3 pieces star anise

 

 

Method

 

    • Set the oven to 200°C/400°F/Gas Mark 6.

 

    • Prick the potatoes and wrap them in foil, then bake them in the oven for about 1½ hours, or until they are tender.

 

    • To make the topping: Pour the olive oil into a heavy-based saucepan and heat over a moderate heat. Add the onion and celery to the pan and cook for 5-7 minutes until they start to soften. Add the garlic, chilli and ginger and cook for a further 1-2 minutes, then add the tomatoes, red pepper and salt, and mix well.

 

    • Finally, add the sugar, vinegar and star anise, and stir over a moderate heat until the sugar dissolves and the mixture comes to the boil. Reduce the heat and simmer gently for about 1 hour, stirring occasionally, so that the mixture doesn’t stick to the base of the pan. Remove pan from heat.

 

    • To serve, cut the potatoes in half and spoon the warm topping over.

 

Nutritional information per portion

 

 

Fat 3.0g

 

Calories 282(kcal)

 

Recipe by Sue Mahon for Woman’s Weekly