Potato oven manufacturers since 1980

Recipes & Menu Suggestions

Here are a selection of some of our favourite and simple to prepare potato toppings:

(v) Vegetarian options

Menu

If you’re looking for something a little more adventurous or want to create a themed menu, below are some delicious toppings to prepare and serve with your baked potatoes.

Fisherman’s Delight

Flaked smoked mackerel fillets with sweetcorn, peas and mayonnaise.

Creamy Bakes (v)

Cream cheese, hardboiled eggs, chives and diced red pepper mixed with mayonnaise.

Beachcomber

Prawns and diced crab sticks combined together with a marie-rose sauce.

Derbyshire

Sage Derby cheese, grated and mixed with sautéed sliced mushrooms and diced bacon.

Waistliner (v)

Combine cottage cheese, diced red or green pepper and sweetcorn.

The Cheshire Cat (v)

Cheshire cheese, grated and mixed with diced apple, mustard and a little butter.

Sweet ‘n Sour Sausage

Grilled sausages, sliced diagonally and mixed with sweet ‘n sour sauce.

Spanish Armada

Flaked tuna fish with chopped green pepper, onion and tomato.

The Mexican

Sliced beef steak, topped with tortilla chips, guacamole and grated cheese.

How to present your potatoes

Simple

Baked potatoes cut in half lengthways, toppings spooned into the centre.

Classic

Cut a cross into the top of a baked potato, gently squeeze the sides allowing the cut in the potato to blossom out, spoon in the toppings.

In a shell

Baked potato, cut in half lengthways, two thirds of the flesh carefully scooped out, mashed and mixed with other ingredients, then finished in the oven.

Stuffed

Cut a circular opening on one side of the baked potato. The cut out piece may be kept and used as a lid. Scoop out three quarters of the flesh, taking care not to damage the skin and put in the filling. The flesh may be mashed and piped around the opening in the potato or reserved for use in other dishes.

Recipes

Here is a selection of delicious recipes to bring a gourmet feel to your baked potatoes. The amount of servings are shown for each but can be adjusted accordingly for your requirements. They have been adapted from recipes featured on www.healthypotato.com where you will find lots more recipes to try.

Baked Potatoes Primavera

Serves 4

4 Good Sized Baking Potatoes
4 Cups of Fresh Vegetable Pieces –choose from sliced carrots, broccoli florets, chopped red peppers, sliced courgettes, peas or your own combination
1¼ Cups of Alfredo Sauce
2 Teaspoons Dried Basil Leaves
¼ Teaspoon Red Pepper Flakes
Salt & Pepper to taste

Bake the potatoes in a Victorian Baking Oven. Meanwhile, in a saucepan bring 1 cup of water to boil. Add the vegetables, cover, and cook over medium heat for about 5 minutes, just until crispy but tender and drain thoroughly. Add the sauce, basil and red pepper to the vegetables in saucepan. Heat until simmering, stirring. Season with salt and pepper. Split and prepare the potatoes for serving. Spoon the vegetable mixture over potatoes, dividing equally.

Chunks of cooked chicken, turkey, tuna or ham can also be added to the vegetables and sauce for an alternative.

Horseradish & Yoghurt Topped Potatoes

Serves 6

1 Litre Plain Fat-Free Yoghurt
¼ Cup Grated Horseradish
¼ Cup Chopped Chives
1 Teaspoon Sea Salt
Freshly Ground Black Pepper

Place yoghurt in a bowl and fold in the remaining ingredients. Refrigerate until ready for use.

Taco Potato Rockets

Serves 4

4 Large Baking Potatoes
1lb Lean Minced Beef
1 Chopped Onion
4oz Diced Green Chillies
1 Large Clove Garlic, finely chopped
2 Tablespoons Tomato Puree
Salt
Shredded Lettuce
4oz Grated Monterey Jack Cheese or Cheddar or Edam 
4oz Chopped Tomato
4oz Sliced Ripe Olives

Prepare and cook potatoes in a Victorian Baking Oven. Meanwhile, in large non-stick pan, cook the beef, onion, chillies and garlic over medium heat until beef is browned, remove any excess liquid. Stir in the tomato puree and cook for a further 2 minutes. Season with salt, as desired. Spoon equal amounts of the beef mixture onto each potato. Top evenly with lettuce, cheese and tomato and garnish with olives.

Stuffed Baked Potato Lorraine

Serves 2

2 Medium Sized Baked Potatoes
3 Rashers Thick-cut Bacon cut into cubes
1 Small Leek, white part only, rinsed and thinly sliced
1 Large Egg Yolk
Pinch Nutmeg
2 Pinches Paprika
Salt and Pepper
75ml Milk
1½oz Grated Gruyere Cheese

Cook potatoes in a Victorian Baking Oven until crispy and remove from oven to for about 30 minutes.

In a pan, sauté bacon over medium heat for about 4 minutes until browned and crispy. Use a slotted spoon to transfer bacon to small bowl. Discard all but 1 tablespoon of the bacon fat in the pan and add the leeks, reduce the heat and stir regularly, until soft and golden. Transfer contents of pan to the bowl with the bacon.

Cut the top third off each potato and scoop out insides, leaving ¼ inch shell all around to keep skin from collapsing when stuffed. Scrape potato flesh from inside tops as well. Mash the potato in large bowl until smooth. Mix bacon and leek mixture with egg yolk, milk, three quarters of the cheese and the nutmeg. Season with salt and pepper and add mixture to the mashed potatoes. Mix well. Divide mixture between the empty potato shells and top each with 1 tablespoon remaining cheese and sprinkle each with pinch of paprika. Bake for 20 minutes or until cheese melts and turns golden. Let stand for 5 minutes before serving.

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