Baked Potatoes: Quick and Easy Lunches

Here is something that I threw together in between writing and editing hubs. It took me no longer than fifteen minutes, making, eating and settling back to the computer. The ingredients you need are highlighted in bold, so just make a mental note or write them down to put on a shopping list.

First of all, select a medium sized potato, prick it all over with a fork. Then put it into the microwave for five minutes. [This will depend on microwave; my wattage is high.]

Get a medium sized mixing bowl and a grater. And grate off about an inch of cheese from a medium sized block into it. Then repeat the grating with a medium sized carrot.

Take out a matured avocado from the fridge, use a knife to cut a circle around the stone in the middle. Scoop out the soft pulp into the bowl with the grated cheese and carrot.

Remove the excess leafing off your three spring onions. Cut off the stalk ends and then chop into small slices but not too thin. Add this to the bowl.

You need to be generous with the mayonnaise as the other contents will soon soak it up, add two to three desert spoons to the bowl, not level but not too heaped.

Add a squirt of lemon, or squeeze a small amount in if it is fresh. Then sprinkle in a few careful shakes of pepper, about half a level teaspoon if you are measuring.

Mix with a fork, pressing down any large lumps of avocado as you do so. Do not press the avocado too much though, as it is nice slightly lumpy.

Hopefully, whilst you were doing this, the microwave pinged and your hot potato is ready.

Cut the potato to your style to add butter or olive oil. I cut a cross into mine and then pinch the base with both fingers to open it up like a flower blooming.

Spoon on a helping or two from the contents of the bowl onto the potato and enjoy!

Interested in cheese, bread and wine? Follow the links to these popular hubs.

Please note I have not yet got a digital camera, so I cannot add the correct picture of this delicious baked potato. I will when I get one.