This is a great, nutritionally balanced change from the humble sandwich. When planning for lunches, I bake them the night before while preparing another meal. Then you can cut them and the kids can “fill” them for school the next morning.
Makes: Depends on how many potatoes used
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Servings
Prep time
Cook time
Recipe
Ingredients
- Potatoes, well washed & pricked a few times (to prevent them exploding. The size you choose depends upon your kid’s appetite)
-
- Fillers
- Tuna or egg mayonnaise
- Cheese, grated
- Any leftover roast meat or ham, diced
- Sauerkraut or kimchi
- Always add lots of salad (leaves, grated carrot, sprouts, diced tomato, grated beetroot, diced red onion or spring onion, diced capsicum, coleslaw)
- Toasted seeds
Method
- Preheat oven to 180ºC.
- Simply throw in the oven for 40–60 mins (depending on size). They are cooked when they feel soft in the middle when pierced with a knife. If there’s a vast size difference, add biggest ones first and smaller ones 15 mins or so later.
- Place in fridge to chill once cooked and cut in half and fill next morning.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
