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Servings 4
Calories 529 kcal
Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients
 

For the Vegetable Salad

  • 750 g bag roasted frozen vegetables
  • 190 g jar roasted red and yellow pepper pesto

For the Jackets

  • 4 large baking potatoes, cooked (microwave is okay here)
  • 4 rashers streaky bacon, choped
  • 1 large onion, peeled and sliced
  • 150 g Mozzarella cheese
  • freshly milled black pepper

Instructions
 

  • Preheat the oven to 220C gas mark 7.
  • Place the contents of the frozen vegetable bag into a large baking tray and place them into the preheated oven. Cook for 30 minutes to brown nicely, stirring occasionally.
  • Cut the potatoes in half lengthways, then scoop out the cooked potato and place it into a large bowl.
  • Heat a non-stick frying pan, then add the streaky bacon and onion, cook for 6-8 minutes, then add to the potatoes.
  • Add the Mozzarella and a little pepper, and mix lightly.
  • Scoop the potato mix back into the shells, place on a tray and pop into the oven to reheat for about 15 minutes.
  • Once the vegetables are cooked, place them into a bowl, spoon the pesto over the hot veg and mix well.
  • Serve the hot jackets with the warm vegetable salad separately.
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Nutrition Facts
Twice Cooked Jackets
Amount per Serving
Calories
529
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1.5
g
9
%
Cholesterol
 
18
mg
6
%
Sodium
 
579
mg
25
%
Carbohydrates
 
93
g
31
%
Fiber
 
16
g
67
%
Sugar
 
15
g
17
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bacon, cheese, potato
Course Aldi, Potato
Cuisine Autumn, Bonfire Night, British, Halloween
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