I appreciate that this might seem like a dull topic for a blog, but I can assure you that this will change the way that you eat jacket potatoes forever!
We all have those regular mid-week staples. They’re OK, nothing to get excited about, but they’re cheap and quick to prepare. Jacket potato is one of those meals for us. Served with either cheese & beans or tuna & cheese (if i’m feeling adventurous!)
Until recently I always cooked the potatoes in the microwave. It’s obviously considerably quicker than oven cooked, but it can be a bit disappointing. I just never have a spare hour and a half in which to cook a jacket potato in the oven!
Well, now you can do both. Microwave and oven cook them. Half the time, all of the crispy-skinned loveliness!! If you follow my recipe below and try out these a great new fillings, I promise you – you will never go back!
To cook the perfect potatoes, you will need:
- 2 x 350g baking potatoes
- Olive oil
- Heat the oven to 180C
- Wash and pat dry the potatoes.
- Using a narrow knife, carefully pierce the potatoes right to the centre, on both sides, several times.
- Put both of the potatoes in the microwave for 6 minutes. Turn them both over and cook for a further 6 minutes.
- Place them on a baking tray and drizzle in a little olive oil. Using a pastry brush coat the potatoes in oil, all over.
- Put them in the oven for 45 minutes, turning once.
And now for the fillings……..
Roasted Sausages, Onion & Apple
- Pack of 6 Lincolnshire sausages
- 2 eating apples
- 2 onions
- Heat the oven to 180C
- Separate the sausages. Pierce the skins several times and place them in a roasting tin.
- Cut the apples into quarters, removing the core and add them to the tin.
- Peel the onions and cut off the ends. Cut them into quarters and add them to the tin.
- Put the roasting tin in the oven for 15 minutes. Remove from the oven. Some of the fat will have escaped from the sausages. Mix the onions and apples with the fat so that they are coated and return to the oven for a further 30 minutes. The microwaved potatoes can go into the oven at the same time as the sausages, so it will all be ready at the same time.
Piri Piri Mackeral, Creme Fraiche & Spring Onion
- 4 Smoked Piri Piri Mackerel fillets
- 3 heaped dessert spoons creme fraiche
- Ground black pepper
- 3 spring onions
- 20 baby spinach leaves
- Take the skin off the mackerel and discard.
- Break the mackerel into flakes and place in a mixing bowl.
- Add the creme fraiche to the mackerel and stir for a minute or two, until the spices have infused the cream.
- Place all of the spinach leaves on top of each other in a neat pile. Finely slice the leaves into thin strips.
- Finely chop the spring onions. Add the spinach and the onions to the mackerel. Mix well and divide between 4 potatoes.
Mixed Pepper & Paprika Roule & Cherry Tomato
- 8 Cherry tomatoes
- Aldi mini roule with mixed pepper and paprika
- A handful of pea shoots and baby leaves.
- Divide the cheese in half, then cut each half into slices. Arrange the slices over the potatoes.
- Add the cherry tomatoes to the potato and arrange some pea shoots and baby leaves over the top.