Perfect jacket potatoes

Perfect jacket potatoes

  • Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Follow our guide to getting crisp, fluffy baked potatoes, then try one of our new toppings for a filling supper

Nutrition: per serving
NutrientUnit
kcal580
fat27g
saturates9g
carbs60g
sugars4g
fibre5g
protein29g
salt3g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Rub a little oil and seasoning over the potatoes, then bake on a baking sheet for 25 mins. Turn down the oven to 190C/170C fan/gas 5 and bake for 1 hr-1 hr 15 mins more until the flesh is tender and the skin crisp and golden. For a quicker option, prick a potato with a fork. Wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside. For crisp skin, rub with a little oil, then flash under a hot grill, turning often. To serve, slice a cross in the centre, squeeze the base to ‘pop’ the top, then choose your favourite filling.

  • STEP 2

    For the salmon and soft cheese filling, mix 50g light soft cheese with a squeeze lemon juice and seasoning. Pile into a jacket potato and flake 1 hot-smoked salmon fillet on top. Sprinkle with 1 heaped tsp capers and a little lemon zest.

RECIPE TIPS
CORN, CHILLI & AVOCADO SALSA

Drain 198g can sweetcorn and mix with 1 diced avocado, 1 small chopped red chilli, juice 1 lime, 1 tbsp finely chopped red onion and a small handful coriander leaves. Season and pile into 2 jacket potatoes or 2 baked sweet potatoes.

SMOKY BACON BEANS

Dice 4 smoked streaky bacon rashers and 1 onion, then fry until the onion is soft. Stir in 2 x 400g cans baked beans and 1 tsp each brown sugar, mild chilli powder and paprika. Warm through and divide between 4 jacket potatoes. Top each with a dollop of soured cream and a few snipped chives.

Goes well with

Recipe from Good Food magazine, November 2010

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    Rating: 5 out of 5.9 ratings

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