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Prep: 5 mins
Cook: 1 1/2 hours approx (faster if you microwave then bake in oven)
Freeze: Yes (getting to stage where ingredients are added but not twice baked yet – thoroughly defrost then bake for 15 mins)
Vegetarian / Vegan: Add some cooked mushrooms or peppers instead of the salami for a delicious veggie alternative
For the Potatoes:
– 4 x jacket potatoes (any large potato would work really)
– 1 tablespoon olive oil
– Pinch salt
For the Filling:
– 1 tablespoon dried herbs (oregano or rosemary works well)
– 2 cloves garlic, chopped finely
– 8 slices of salami, snipped into strips
– 8 cherry tomatoes, halved
– 1 ball of mozzarella, chopped into pieces
– A few teaspoons more olive oil
– Another pinch of salt
– Heat oven to about 190C. Prick potatoes. Rub jackets in oil and a little salt and bake for about 1 ½ hours, until they are soft when pricked with a skewer. To speed this process up, before you oil and salt them, put pricked potatoes in the microwave for 10 minutes. Then bake for about 30 mins to finish off.
– When cooked, and when cool enough to handle, hold and cut in half so you are left with two ovals. Carefully scoop out the flesh and mix with all the ingredients – keep some pieces of mozzarella aside to pop on top of each one. Don’t mash, gently fold – maybe even get your hands in to make sure it’s evenly mixed.
– Bake for another 15 mins. Serve with a nice salad.
– This is a great baby led weaning dish. Simply chop up the potato and leave it for them to explore.
– Serve cold at parties or for picnics/lunchboxes.
– Try replacing the meat and cheese with your own ideas.
– How about using sweet potatoes? They don’t take as long to bake so reduce baking time by about 30 mins.
*This recipe and artwork is by Mrs Rachel Brady, exclusively for Channel Mum* –
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In this video: Mum of two Ysis
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