A great supper that’s affordable and easy to prepare when you’re a student, (inserted a comma) is the good old jacket potato. Whether you simply add lashings of butter with salt and pepper or you construct (or deconstruct) a gourmet version of the jacket potato, you cannot get a simpler and more tasty dish to prepare on a student budget.

 

How to make a standard baked potato in the oven:

Ingredients: You will need 4 large baking potatoes, 2 teaspoons of olive oil, salt and pepper.

Step 1: Scrub the potatoes well under a running tap and dry them. Preheat the oven to 200C/220C (or 425°F)

Step 2: Rub the potatoes with the olive oil, sprinkle salt and pepper over them and then prick them well with a fork (this lets steam inside of the potato that’s cooking escape without exploding your entire potato)

Step 3: Place the potatoes on a baking sheet and bake for 45 – 60 minutes until the skin is crispy on the outside and the inner potato is cooked through.

Now for the all-important toppings:

We could go to town here because the list of topping options is endless. Baked potatoes are nutritious and an excellent source of potassium and fibre. Plus, they’re low in calories – yah! The toppings, however, are not limited by calories, imagination nor budget – so knock yourself out. Here are 5 options we love:

Cheese and Bacon:

Combine 50 grams of cheddar cheese with 5 slices of cooked crispy bacon (finely chopped).  Add 180 ml of sour cream to the mixture. Squeeze open your cooked potatoes and add lashings of this topping.

Pizza topping: 

Remove the cooked potato from the skins. Add a three-quarter cup of tomato sauce and mix it with the cooked potato. Add the mixture back to the skins and top with sliced pepperoni, some sliced peppers, mozzarella cheese and a sprinkling of parmesan cheese. Place under the grill till melted.

Bacon and brie:

Cook a packet of bacon, chop roughly and sprinkle over your potatoes. Add 2 thick slices of brie cheese to each potato, place under the grill and allow to melt. Serve with some onion chutney.

Salmon:

Mix a tub of cream cheese with 120 grams of chopped salmon. Add in a dash of lemon juice and some capers finely chopped. Add a third of a cup of finely chopped red onion. Combine and spoon over steaming hot and opened baked potatoes.

Mince:

Sauté one onion and one pepper in a little oil. Add 450 grams of mincemeat and cook well. Add in a three-quarter cup of tomato sauce, a cup of water, a tablespoon of brown sugar and a tablespoon of cider vinegar.  Simmer on the heat until the mixture becomes thick. Pour over cooked baked potatoes and top with grated cheddar cheese.

If these topping options seem like too much hard work, you can always grate on some cheese, a dollop of mayo and a large spoonful of chutney for a tasty vegetarian dinner. Add a side salad and you’ve got your #MeatFreeMonday all tied up.

Drop us a line if you have any student recipe ideas you would like to share with us.

(Sources and images: http://www.thekitchn.com/how-to-bake-a-potato-in-the-oven-165615; http://www.foodnetwork.com/recipes/articles/50-stuffed-potatoes.html; http://www.bbcgoodfood.com/recipes/1656645/classic-jacket-potatoes; http://www.buzzfeed.com/arielknutson/amazing-ways-to-eat-a-baked-potato-for-dinner#.fyzDKXd2w and www.theyummylife.com)