These stuffed jacket potatoes make a nice change from a traditional baked potato that you’d usually serve with a main course. Easy to prepare and flexible with regards flavours and fillings, you can create a tasty lunchtime treat, starter or light dinner. Serve with watercress or rocket.
- Serves : 2
- Prep Time: 2 mins
- Cooking Time: 1 hr 25 mins max
Ingredients
- Medium to Large Baking Potatoes – 1 or 2 per person
Suggested Toppings – quantities as required
- Grated Cheddar Cheese, Crumbled Blue Cheese and Diced Tomato
- Grated Cheddar Cheese, Diced Red Onion, Sweetcorn and Diced Red Pepper
Method
- Pre-heat the oven to 200° c (fan oven)
- Wash the potatoes and cut out any ‘eyes’ if necessary
- Place the potatoes directly on the top shelf of the oven (the hottest part)
- Bake for approx. 1 hour to 1 hr 10 mins – use a skewer to check that the middle of the potato is soft
- Take the potatoes out of the oven (but leave the oven on) and arrange them on a large baking tray
- Using a sharp knife, cut out the centre part of the potato leaving the general shape intact
- Scoop out most of the potato that is left inside
- Place the scooped out potato in a bowl, add all your topping ingredients and mix well
- Scoop the filling back into each of the potatoes
- Sprinkle a little grated cheddar on the top of each one
- Put the baking tray into the oven on the top shelf and bake the potatoes for a further 15 mins until the toppings start to brown
- Remove from the oven and leave to cool for 4 or 5 mins before serving as they will be hot!
Hints & Tips
- Use floury potatoes rather than waxy potatoes for baking as they will ‘fluff up’ when cooked
- Maintain an even temperature during cooking as the potato will tend to ‘shrink’ in the skin if the temperature is turned down or the door is opened too often
Last updated April 2021
