Jackets with Mushrooms and Pancetta (from WeightWatchers Magazine Sept 2012)
(8 WW ProPoints per serving)
4 200g baking potatoes
75g pancetta, I used cubes but you could buy the slices and chop
400g mushrooms, a mixture is nice
200g reduced fat sour cream or creme fraiche
2 tbsp parsley, finely chopped
Preheat the oven to 200C. Scrub the potatoes and pat dry. Prick all over with a fork and place on the oven shelf. Bake for 1 hour or until tender with a crisp skin.
About 20 mins before the potatoes are ready add the pancetta to a large warm frying pan. Fry, stirring for 5 mins or until crisp and browned. Remove from the pan with a slotted spoon and set aside on kitchen roll to drain.
Add the mushrooms to the pan. Season with black pepper and fry over a medium heat, stirring frequently, for 10-15 mins or until the mushrooms are golden and any liquid has evaporated.
Return the pancetta to the pan with the sour cream and parsley. Stir to mix and heat for 1 min to warm through. Taste, season and set aside.
Split the jacket potato and fluff up the insides with a fork. Place the jackets on 4 serving plates and divide the mushroom and pancetta filling between them. Serve with green salad and tomatoes.