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Preparation time:
15 minutes
Cooking time:
1 ½ hours (microwave
Serves:
1
Calories:
405
(per serving)
Fat:
0
g (per serving)
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Ingredients
225g/8oz Baking Potato
1 Tomato, skinned, seeded and cut into strips
Spring onion, chopped
½ hard boiled egg, shelled
1 anchovy fillet, chopped
1 tsp finely grated lemon rind
2 tsp lemon juice
1 tbsp olive oil
pinch of sugar
salt and pepper
1 tsp freshly shredded basil
Cook the potato in a hot oven for approximately 1 hour, or microwave according to your own microwave instruction.
Cut the top off the potato, scoop out the centre and dice. Place the diced potato in a bowl with the tomato, spring onion, egg and anchovy. Place the lemon rind, juice, oil, sugar and seasonings in a small pan, whisk together and bring it to the boil. As soon as the dressing boils, pour over the potato mixture, add the shredded basil and mix well.
Spoon a little of the mixture back into the potato shell and serve the remainder separately.
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