Teaching the provenance of fresh food from the ground up… GROUND FORCE is a Powers Farmers Markets initiative for kids!
The team and all the stallholders at Jan Powers Farmers Markets want to teach our kids the provenance of fresh food; so they know where their food comes from, who grows it, how to eat it and how to share it!
We are creating a fresh food Ground Force from the ground up!
Baked jacket potato nachos
Preparation: 20 minutes
Cooking: 1 hour plus standing time
4 x 220g Sebago or Pontiac potatoes
1 medium ripe avocado (ask your farmer)
1 tsp lemon juice
125g cherry tomatoes, quartered
Salt and ground black pepper
1/3 cup sour cream
75g packet corn chips, to serve
1. Preheat oven to 180 degrees or 160 degrees fan forced.
2. Wash potatoes and pat dry.
3. Using a fork, pierce each potato all over 8-10 time.
4. Wrap each potato in foil and place onto a bakery tray.
5. Bake for 1 hour or until just tender when tested with a skewer.
6. Remove from oven, open foil and set aside to cool slightly.
7. Peel and deseed avocado, place in a bowl and roughly mash using a fork.
8. Add lemon juice and a dash of lime juice too, and mash until smooth.
9. Stir through tomatoes and season with salt and pepper. Set aside.
10. Cut across the top of each potato. Gently squeeze potatoes to open.
11. Top each with sour cream and avocado mixture. Serve with corn chips.
12. You can sprinkle some chopped fresh parsley or chives or zesty herbs at from the markets.
Potato fun fact!!
Cooking potatoes in their skins helps stop the vitamin C escaping. Vitamin C helps protect the body against infection. If you cook extra potatoes in foil they are still good the next day! Scoop out the middle and mash with butter and cheese.