Summer is here which means and action packed days and long lazy evenings.
However for mums and dads, with kids home during the holidays it can mean a lot more work. Three home meals a day can quickly become difficult to plan and the costs can add up especially when that equates to a further 30 meals in the next 6 weeks!
So how can you keep the kids well-fed without breaking the bank this summer?
Chef, writer of five cookbooks and busy mum of two, Jo Pratt, is on hand to help, and shows us how to make Mexican Piñata Baked Potatoes. Made with cheese, bacon, sweetcorn, a hint of chilli and Gold from Flora.
Gold from Flora is the perfect addition to any family meal, and with 40% less saturated fat than butter, it is a healthier choice for you and your family. Perfect for families who don’t want to compromise on taste but want to lead a balanced lifestyle too.
Watch the video with Jo Pratt, and keep the whole family well fed for under £5 this summer.
For more recipe inspiration and tips from Jo please visit: www.goldfromflora.com
Baked potatoes are a perfect blank canvas for adding all sorts of flavours. This recipe takes on a Mexican theme and is packed with flavour. Simple to prepare and yet delicious to eat
Preparation time: 15 minutes
Cooking time: 50 minutes -1 hour 5 minutes
Skill level: Easy
For the baked potatoes:
4 baking potatoes
4 rashers smoked back bacon
100g mature cheddar cheese, grated
100g cooked sweet corn
4 spring onions, chopped
½ -1 tsp mild chilli powder or paprika
½ tsp ground cinnamon
2 ripe avocado’s peeled and cut into 1cm dice
100g cherry tomatoes, quartered
4 spring onions, chopped
juice of ½ time
1 tbsp olive oil
Preheat the oven to 220C/200°C fan/gas 7. Prick the potatoes several times with a fork and place in the oven for 45-60 minutes they are cooked through and have crisp skins.
When the potatoes are near the end of cooking, put the bacon on a wire rack over a baking tray and put in the oven to cook for 10-12 minutes until golden. Remove and cut into small pieces.
When the potatoes are cooked, switch the oven to the grill and set at high.
Cut the potatoes in half and scoop out the potato flesh into a large bowl. Add the Gold from Flora and mash with a fork. Gently mix in the bacon pieces, half of the cheese, sweetcorn, spring onions, chilli powder and, for an interesting variation, cinnamon. Spoon back into the potato skins and scatter over the remaining cheese
Sit the filled potatoes on a baking sheet and put under the hot grill for about 5 minutes until the cheese has melted.
This dish is delicious if served with an avocado salsa. To make the salsa, simply mix everything together and season with a little salt and freshly round black pepper.
Tip: If you want to save on a little time, serve with some bought guacamole and some fresh tomato salsa. For chilli lovers, you can also scatter over some sliced green jalapeno chillies from a jar.