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.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
20MIN
Total time
Ingredients
Servings
4
For the tuna niçoise mayo
4 tbsp
1 tsp
3 tsp
M&S Kalamata olive tapenade
1 handful
flat leaf parsley, finely chopped
For the creamy garlic mushrooms
2 pieces
(200 g each)
(200 g each)
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 each)
(180 g each)
M&S Collection gigantes beans
1 tbsp
M&S aioli
Nutrition per serving
Calories
1455kcal
Fat
115.9 g
Saturates
61.1 g
Sugars
6.0 g
Salt
1545.2 mg
