Perfect jacket potatoes
Perfect jacket potatoes
Follow our guide to getting crisp, fluffy baked potatoes, then try one of our new toppings for a filling supper
- Prep: 5 mins
Cook: 1 hrs 40 mins - Serves 1
- Easy
Ingredients
- 50g light soft cheese
- squeeze lemon juice
- 1 hot-smoked salmon fillet
- 1 heaped tsp capers
- a little lemon zest
- 1 baking potato
- oil
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.
Method
-
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.
-
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.
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