Jacket Potatoes recipe
information
Choose large, unblemished potatoes of roughly the same size. Maris Piper, Pentland Squire and a relatively new variety called Cara are particularly good baking potatoes. When cooked, make a crosswise slit on top and squeeze gently at the bottom to open. Then pile high with one of these simple but very tasty fillings, or serve simply with butter, grated cheese, or soured cream.
ingredients
Jacket potatoes. An old favourite that always goes down well. Ring the changes with unusual fillings.
2 large potatoes, scrubbed and pricked
method
Bake in their jackets at 200°C (400°F) mark 6 for 1 1/2 hours, until tender. Slit the top of the potatoes.
TO MICROWAVE
Prick the potatoes with a fork, then put on absorbent kitchen paper and cook on HIGH for 10 minutes or until soft when squeezed gently.
50 g (2 oz) cucumber, diced
5 ml (1 tsp) snipped fresh chives
salt and pepper
2 cooked jacket potatoes (see above)
1. Combine the cottage cheese, cucumber, chives and salt and pepper to taste.
2. Pile the filling into the potatoes and serve at once.
30 ml (2 tbsp) natural yogurt
50 g (2 oz) red pepper, cored, seeded and diced
1 egg, hard-boiled and chopped
salt and pepper
2 cooked jacket potatoes (see above)
1. Beat together the cheese and yogurt until soft. Stir in the red pepper, egg and salt and pepper to taste.
2. Pile the filling into the potatoes and serve at once.
50 g (2 oz) Cheddar cheese, grated
salt and pepper
2 cooked jacket potatoes (see above)
1. Combine the bacon, cheese and salt and pepper to taste.
2. Pile the filling into the potatoes and serve at once.
15 ml (1 tbsp) snipped chives
10 ml (2 tsp) lemon juice
pepper
2 cooked jacket potatoes (see above)
1. Combine the haddock, chives, lemon juice and pepper to taste.
2. Pile the filling into the potatoes and serve at once.
25 g (1 oz) plain flour
225 ml (8 fl oz) fresh milk
salt and pepper
50 g (2 oz) peeled cooked prawns
30 ml (2 tbsp) white wine
2 cooked jacket potatoes (see above)
1. Put the butter, flour and milk into a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season to taste.
2. Stir in the prawns and white wine. Cook for 1 minute. Pile the filling into the potatoes and serve at once.
TO MICROWAVE
Prick the potatoes with a fork, then put on absorbent kitchen paper and cook on HIGH for 10 minutes or until soft when squeezed gently.
COTTAGE CHEESE and CUCUMBER Filling
225 g (8 oz) cottage cheese50 g (2 oz) cucumber, diced
5 ml (1 tsp) snipped fresh chives
salt and pepper
2 cooked jacket potatoes (see above)
1. Combine the cottage cheese, cucumber, chives and salt and pepper to taste.
2. Pile the filling into the potatoes and serve at once.
CHEESE and RED PEPPER Filling
100 g (4 oz) low-fat curd cheese30 ml (2 tbsp) natural yogurt
50 g (2 oz) red pepper, cored, seeded and diced
1 egg, hard-boiled and chopped
salt and pepper
2 cooked jacket potatoes (see above)
1. Beat together the cheese and yogurt until soft. Stir in the red pepper, egg and salt and pepper to taste.
2. Pile the filling into the potatoes and serve at once.
CHEESE and BACON Filling
100 g (4 oz) lean bacon, roughly chopped and fried50 g (2 oz) Cheddar cheese, grated
salt and pepper
2 cooked jacket potatoes (see above)
1. Combine the bacon, cheese and salt and pepper to taste.
2. Pile the filling into the potatoes and serve at once.
SMOKED HADDOCK and CHIVES
100 g (4 oz) smoked haddock, cooked and mashed15 ml (1 tbsp) snipped chives
10 ml (2 tsp) lemon juice
pepper
2 cooked jacket potatoes (see above)
1. Combine the haddock, chives, lemon juice and pepper to taste.
2. Pile the filling into the potatoes and serve at once.
PRAWN SPECIAL Filling
25 g (1 oz) butter25 g (1 oz) plain flour
225 ml (8 fl oz) fresh milk
salt and pepper
50 g (2 oz) peeled cooked prawns
30 ml (2 tbsp) white wine
2 cooked jacket potatoes (see above)
1. Put the butter, flour and milk into a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season to taste.
2. Stir in the prawns and white wine. Cook for 1 minute. Pile the filling into the potatoes and serve at once.
serving amount
serves 2
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
