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




    • 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





    • 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