The humble baked spud is a midweek dinner staple. Take yours up a notch with these three easy topping ideas, made with shortcut ingredients from the Foodhall. From a niçoise-inspired tuna topping to creamy garlic butter mushrooms and Spanish-style butterbeans, these quick recipes are just the ticket for busy weeknights. Serve them all together for a choose-your-own feast, or just opt for your fave topping. Using our frozen jackets is a great option for busy evenings, since they’re ready in a fraction of the time.
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.
20MIN
Total time
Ingredients
Servings
4
4
M&S frozen jacket potatoes
For the tuna niçoise mayo
1
red onion
4 tbsp
red wine vinegar
1 tsp
caster sugar
4 tbsp
M&S Sicilian lemon mayonnaise
3 tsp
M&S Kalamata olive tapenade
1 tin
(160 g)
(160 g)
M&S tuna in sunflower oil
2 tsp
M&S nonpareilles capers
1 handful
flat leaf parsley, finely chopped
For the creamy garlic mushrooms
300 g
M&S British chestnut mushrooms
2 pieces
(200 g)
(200 g)
M&S frozen garlic herb butter
1
M&S Remarksable Value lemon, zested
2 tbsp
M&S Normandy crème fraîche
For the Spanish-style beans and aioli
2 tubs
(180 g)
(180 g)
M&S Collection gigantes beans
1 tbsp
M&S aioli
