Jacket Spuds

Feeling hungry and don’t know what to eat?

The humble jacket potato can be as exciting, colourful, tasty and filling as you want it to be. I love adding home made onion free slaw, salad and a spicy or buttery corn on the cob to go with it.

Feeling extra hungry? Have two potatoes. Need a lighter bite? Just have one. Going low fat? Don’t use butter.

Cooked in the oven (or an air fryer) jacket potatoes contain iodine, vitamin c and oodles of energy, leaving you feeling full, sated and happy. Simple. Tasty. Filling. Good for IBS symptoms.

Print Recipe

Fancy IBS Free Spuds

Course

Salads

Cuisine

Dairy & Gluten Free, Vegan

Keyword

IBS Friendly Recipe

Prep Time

5 minutes

Cook Time

1.5 hours

Passive Time

5 minutes

Servings

1 person

Ingredients

• 1 or 2 jacket potatoes
• 2 tbsp home made slaw I use grated red cabbage, carrot and mayo with lemon juice
• 1 corn cob or half a cob depending on appetite
• 1 portion garden salad of your choice I used mixed leaves, tomatoes and yellow pepper

Course Salads Cuisine Dairy & Gluten Free, Vegan Keyword IBS Friendly Recipe Prep Time 5 minutes Cook Time 1.5 hours Passive Time 5 minutes Servings 1 person Ingredients 1 or 2 jacket potatoes 2 tbsp home made slaw I use grated red cabbage, carrot and mayo with lemon juice 1 corn cob or half a cob depending on appetite 1 portion garden salad of your choice I used mixed leaves, tomatoes and yellow pepper

Instructions

1. Wash and pierce the potatoes and put them in the oven for approx 1.5 hours on medium heat.
2. When the potatoes are nearly cooked, Bill the corn cob for 5 - 8 imputes until cooked through and tender.
3. Plate up the potato about 5 minutes before serving, cutting own the middle to cool. This saves burning your mouth!
4. Add the corn cob, slaw and salad and enjoy!

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