(
...
Recipe
...
Ingredients
...
Methods
...
I checked the nutritional content on Whisk, but we might want to run it by our dietitians as well. )
Jacket potatoes were a popular option when we asked people what they wanted to see in our new cooking videos. But we had so many suggestions and options for the fillings that a single video just wouldn’t have been enough.
So we decided to include the stand-out recipes in this article instead.
TOC
Cooking a jacket potato
Everyone has a different way they like to cook jacket potatoes. We’ve included both an oven and microwave option.
Oven
Heat the oven to 220C/fan 200C/gas 7.
Scrub the potato clean and pat dry. Prick the potato all over with a fork
...
.
Transfer to the oven and bake directly on the oven racks for 50 minutes until tender with a crispy skin.
...
Microwave
...
French niçoise jacket potato
...
1 baking potato
3 tsp olive oil
1 egg
80g fine green beans, trimmed
2 tsp lemon juice
¼ tsp Dijon mustard
1 tsp flat-leaf parsley leaves, finely chopped
60g tuna chunks (drained weight), flaked
50g cherry tomatoes, quartered
5 black olives, sliced
½ long shallot, thinly sliced
...
Trim green beans.
Bring a pot of water to the boil. Slowly lower in the egg and cook for 7 minutes until hard boiled.
During the final 3 minutes of the cooking time, add the green beans and cook until al dente. Drain in a colander and plunge everything into a bowl of cold water, then set aside.
In a large bowl, whisk together the lemon juice, mustard and parsley. Slowly drizzle in the remaining 2 tsp of olive oil, whisking as you go. Season the dressing to taste.
Peel the egg, roughly chop then add to the dressing with the green beans, tuna, tomatoes, olives and shallot. Gently toss together to combine.
Carefully split the baked potato down the middle and, using a fork, gently fluff the inside. Pile the salad on top, finishing with a sprinkle of freshly ground black pepper.
...
Mushroom
...
1 tsp sunflower oil
250g mushrooms
100g sour cream & chive dip
sprigs of dill (to garnish)
...
Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.
...
Prawn salad
...
100g medium-sized prawns
1 tbsp chopped dill, leaves only, plus extra dill leaves to serve
squeeze of lemon, plus wedges to serve
3 tbsp mayonnaise
30g unsalted butter
dill leaves, to garnish
...
Put the prawns, dill, a squeeze of lemon juice and the mayonnaise in a bowl and stir gently to combine. Taste and season with pepper to taste. Cut open the warm potatoes. Divide the butter between the potatoes, then pile the prawn salad on top. Serve with a sprinkling of dill and a lemon wedge on the side.
...
Dhal
Scrub the potato clean and pat dry. Prick the potato all over with a fork.
Lay a piece of kitchen roll on a microwave-safe plate, put the potatoes on it and add another sheet on top.
Microwave for 4 mins, then take them out and turn the potatoes over – careful, they will be hot.
Re-cover with the kitchen roll and cook for another 4 mins, then turn again.
Keep cooking in 1-2 min bursts until they feel soft all the way through and the skins are wrinkled.
Take them out and leave them to cool.
You can pop them in the oven for 10 minutes after this if you want crispy skins.
Jacket potato fillings
The following recipes have all been approved by a dietitian.
At the end of each recipe, you will see two links. One has the recipe in an aphasia-friendly format and the other shows the nutritional content.
Recipe | Ingredients | Methods |
|---|---|---|
Dhal 2 servings |
| Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens. Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle. From: https://www.bbcgoodfood.com/recipes/baked-potatoes-spicy-dhal |
Feta & kale 2 servings |
| This recipe was originally written to use sweet potatoes, but you can use the same filling in a normal jacket potato. Add the chickpeas to the oven and roast them next to the potatoes for the last 10 minutes. Just until the potatoes are completely tender and the chickpeas have crisped a little. Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quick pickle. In another bowl, marinate the feta with the oil and chilli flakes. When the potatoes are nearly cooked, cook the kale in a pan with 50ml water for 3 mins until wilted, then season to taste. Halve the potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side. From: https://www.bbcgoodfood.com/recipes/feta-and-kale-loaded-sweet-potato |
Home baked beans 2 servings |
| Heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm. Split open the potatoes and spoon in the beans. Scatter with chives and serve. From: https://www.bbcgoodfood.com/recipes/jacket-potatoes-home-baked-beans |
Tuna and sweetcorn 2 servings |
| Mix the mayonnaise and horseradish, then mix with the tuna, spring onions, sweetcorn, cheese, chilli and most of the dill. Stir in a squeeze of lemon to taste. Cut open the cooked potatoes and season; top with the tuna mix. Serve with the radishes and salad leaves, scattered with the remaining dill. From: https://realfood.tesco.com/recipes/tuna-and-sweetcorn-jacket-potatoes.html |