Roast jacket potato with spinach, ricotta and almond
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1
| Prep | 10 min | |
| Cook | 60 min |
- Potato, any type, 300 g
- Ricotta cheese, reduced-fat, 120 g
- White wine vinegar, 2 tablespoon(s)
- Slivered almonds, 7 g, chopped, toasted
- Chives, 1 tablespoon(s), finely chopped
- Paprika, smoked, ½ teaspoon(s)
- Black pepper, ground, 1 pinch(s), to taste
- Vegetable liquid stock, low sodium, ½ cup(s)
- Leek, ½ medium leek(s), white part, thinly sliced
- English spinach, 2 cup(s), shredded
Method
Preheat the oven to 200°C (180°C fan-forced). Scrub either a 300g potato or a 300g sweet potato and roast for 45-55 minutes or until a skewer is easily inserted in the centre. Transfer to a plate. Score a cross in the top of the potato or cut the sweet potato down the centre, then ease it open for filling.
Combine ricotta, white wine vinegar, almonds, chives and sweet paprika in a bowl. Season to taste with freshly ground black pepper and set aside.
Pour vegetable stock into a frying pan and bring to the boil over high heat. Add the leek and cook for 3 minutes or until softened and the stock has reduced by two-thirds. Add shredded English spinach leaves and cook, tossing, for 1 minute or until wilted.
Spoon the ricotta mixture into the potato and top with the spinach mixture. Garnish with flat-leaf parsley and season with freshly ground black pepper.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 2 |
| Vegetables | 2 |
| Fruit | 0 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 485 |
| Protein | 26.4 g |
| Total fat | 15.6 g |
| - Saturated fat | 7 g |
| Total carbohydrates | 48.7 g |
| - Total sugars | 13.4 g |
| Fibre | 11 g |
| Sodium | 319 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series