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7 jacket potato recipes you might not have tried before

Who’s a fan of a hot, buttery, crisp jacket potato? Me! The humble baked potato is one of life’s simple pleasures and a wonderful way to pump your meal full of fibre and potassium. But the classic baked beans and cheese topping can get boring.

The ultimate in nutritious, hearty feasts, a jacket potato goes way beyond its roasted or mashed counterparts. Whether you like it slathered in meltingly delicious Cheddar or plain with lashings of butter, loading your potato with your favourite toppings is pure joy and indulgence.

And what makes them so mouth-wateringly nifty is that they taste delicious whatever the time of year. In the summer months, they make an awesome barbecue garnish and in winter, indulging in a jacket potato is like wrapping yourself up in a warm, toasty duvet cover.

 

family dinner knife and fork on table in napkin jacket potato

 

So, without further ado, here are seven ways to brighten up your spuds.

 

Jacket Potato with Homemade Coleslaw

This family-friendly recipe is a big hit with my kids. With a generous amount of zingy acidity from lemon juice and English mustard, my coleslaw is anything but dull. Instead, it’s packed with fresh, dynamic flavours that’ll liven up any jacket potato.

Ingredients

  • 2 McCain ready baked jacket potatoes
  • handful grated white cabbage
  • handful grated red cabbage
  • 1 carrot, peeled and grated
  • ½ onion, peeled and grated
  • 1 tsp sugar (optional)
  • 3 tbsp low-fat Greek yoghurt
  • 1 tbsp half-fat crème fraîche
  • ½ tsp English mustard
  • squeeze of lemon juice

Method

  • Bake your own potatoes in the oven or use McCain ready baked jackets and cook according to the pack instructions
  • Add the yoghurt and crème fraîche, season with mustard and salt and pepper
  • Squeeze in some lemon juice and sugar if using.
  • Prior to serving, mix in the grated vegetables and use to top the McCain ready baked jackets.

 

Eggs Baked in Potato Skins

This is simplicity at its finest. A leftover baked potato. Eggs, bacon, and cheese… yum! These stuffed potato skins are a revelation. An indulgent choice for a lazy weekend brunch, and wonderful with a tasty green salad.

Ingredients

  • 4 baked potatoes
  • 4 tbsp butter
  • 4 medium eggs
  • Spring onions, bacon, cheese for garnish
  • Salt, pepper

Method

  • Cut some of the potato lengthwise so you’re able to scoop out the flesh to make a bowl.
  • Place 1 tbsp of butter on each potato
  • Crack an egg into each potato
  • Garnish with your favourite toppings and seasonings
  • Cook in a preheated 200°C oven for about 20 minutes or until eggs are just set.

 

friends sitting outdoors around camp stove making eggs jacket potato

 

Baked Sweet Potato with Cheese and Veggies

Want a jacket potato that’s slightly on the lighter side? Plump for a sweet potato. This gorgeous recipe is a ridiculously healthy take on a jacket potato and is topped with Brazil-nut cheese, sautéed mushrooms and broccoli. Yum!

Ingredients

  • 1 sweet potato per person
  • Broccoli
  • Chestnut mushrooms
  • Chilli salt
  • Olive oil

For the nut cheese (makes one bowl of cheese, enough for four)

  • 130g brazil nuts
  • 125ml water
  • 1 lemon
  • 3 stalks of fresh rosemary
  • 1 tbsp of nutritional yeast
  • Salt

Method

  • Heat oven to 200°C
  • Using a knife, pierce the sweet potato in several places, place on a baking tray and once the oven is hot, pop it in.
  • Cook for 45 minutes (depending on the size – extra-large potatoes will need another 20 minutes or so).
  • After it’s cooked for about 20-25 minutes, make the nut cheese. Add all of the ingredients into a food processor and blend for around 5 minutes until the mixture is velvety and smooth.
  • Next, slice the broccoli florets into bite-size pieces and the peeled mushrooms into thin slices.
  • Toss the broccoli into the frying pan first with olive oil, a pinch of chilli flakes and salt. Cook broccoli for 4-5 minutes before adding the mushrooms.
  • Finally, once the potatoes are cooked, cut them in half and pile high with all the delicious goodness.

 

Jacket Potato with Homemade Barbecue Beans

Why reach for the tin of baked beans when you can whip up a homemade, barbecue version of classic baked beans instead? This incredibly indulgent recipe uses crispy pancetta with cannellini beans in a rich barbecue and tomato sauce. If you’re feeling exceptionally ravenous, you can garnish with a fried egg and dish up with a grilled sausage – delicious!

Ingredients

  • 400g tin of cannellini or butter beans
  • olive oil
  • 1 red onion
  • 2 garlic cloves
  • 70g pancetta, diced
  • 2 tbsp brown sugar
  • 1 heaped tsp hot smoked paprika
  • pinch of cayenne pepper
  • 2 tbsp dark treacle
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 400g tin chopped tomatoes
  • Fresh parsley (to garnish)
  • Salt and pepper
  • 2-4 good sausages or chorizo sausages
  • 2 eggs (or more, depending on how hungry you are!)

Method

  • Gently boil the beans in water for roughly 5 minutes until they’re soft.
  • On a medium heat, sauté the onion and garlic in the olive oil for a few minutes, until the onion has softened.
  • Mix in the pancetta and cook until browned.
  • Sprinkle in the sugar and cook until the onions are slightly caramelised.
  • Blend in the cayenne pepper and paprika, as well as the treacle, mustard and Worcestershire sauce. Stir well until the mixture is thick and gooey in texture.
  • Combine the tomatoes, warmed beans together with some salt and pepper. Put a lid on the pan cook on a low heat for about 15-20 minutes until the tomatoes have reduced by half.
  • Warm the griddle pan on a high heat and begin to griddle your sausages, turning frequently. You’re looking for a smoky, chargrilled texture, so a little blackness is okay! If you like, you can grill or oven cook the sausages.
  • Fry an egg in a little olive oil.
  • As soon as the beans are cooked, dish up with a couple of chargrilled sausages, a fried egg and a dash of fresh parsley, and enjoy!

 

Kid-Friendly Jacket Potatoes

If your kids are bored of their everyday meals, they won’t be disappointed with this jacket potato option. Chock-full with all the best and tastiest ingredients, this recipe is ideal for even the smallest of mouths. My scooped-out jackets are bursting with butter, cheese, sweetcorn and ham. Even better, add a dash of mustard for a bit of zing.

Ingredients

  • 4 baking potatoes
  • Butter
  • Grated cheese
  • Add your own extras: Chopped, cooked meat, cooked veg, pineapple chunks, olives, sun-dried tomatoes work well
  • For extra flavour, add pesto, grain mustard or tomato paste

Method

  • Cook the potatoes in the oven for about an hour – you want the skins to be crispy and the insides soft and fluffy. I like to rub olive oil and sea salt into the skins of my spuds before putting them in the oven to make them super crisp and tasty.
  • Slice in half lengthways, and scoop out the potato flesh using a tablespoon, and pop into a bowl.
  • Mash in the cheese and butter, then add in the rest of your chosen ingredients.
  • Ladle the mixture back into the potato skins, being sure to push down as you go so it all fits back in. Scatter the tops with a little more cheese and then flash under a pre-heated grill so it’s golden and bubbling. Serve with a load of salad.

Pizza Baked Potatoes

Pizza plus potatoes = the perfect combination, right? That’s why I decided to combine everyone’s two favourite meals into one heavenly combination of deliciousness. My pizza-baked spuds take the twice-baked potato to another level. Even better, they transform the Friday-night pizza binge into something your waistline can actually permit. Everyone I know concurs that these pizza potatoes are absolutely incredible.

Ingredients

  • 3 large potatoes
  • 1 can spaghetti sauce
  • 2 cups mozzarella cheese
  • Pepperoni

Method

  • Microwave potatoes until tender, about 12-15 minutes.
  • Slice the potatoes in half lengthwise, scoop a small well into the centre of the potato, sprinkle lightly with salt, then scoop a little spaghetti sauce on top of the potato.
  • Top the sauce with cheese. Add a couple of pepperonis on top of the cheese, then transfer to a baking sheet.
  • Bake in an oven preheated to 200°C degrees for around 15 minutes, or until the cheese has melted and bubbly. Allow to cool slightly before serving.

 

Breakfast Baked Potato

If you’ve never tried breakfast baked potato before, now’s the time. It’s so simple to make! All you need to do is fill a spud like you would a fluffy omelette – then top with a fried or scrambled egg – and eat like a champ!

Ingredients

  • 1 baked or microwaved potato
  • 1-2 eggs scrambled until fluffy and seasoned with salt and pepper
  • Plain Greek yogurt
  • jalapeños
  • salsa
  • avocados
  • grated cheese

Method

  • Bake a potato to soft, fluffy perfection
  • Slice vertically
  • Stuff with avocado and shredded cheese.

 

It’s clear the jacket potato has become the fundamental dish for a quick fix in cafes, festival trucks and family kitchens as the go-to much-loved treat. I hope the above selection of jacket-potato recipes will put a twist on the traditional British snack and transform that boring spud into a nutrient-packed power dish.

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