JACKET POTATOES
Jacket Potatoes is the British term used for baked potatoes with a crispy salted skin and light fluffy interior. While the American baked potato is generally served as a side dish, the popular British version is loaded with toppings to make it into a hearty meal.
Ingredients
- 2 large potatoes Russet, Meru, Maris Piper, Yukon
- 1 tbsp olive oil or butter
FOR THE TOPPING
- 200 g mushrooms sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp garlic finely chopped
- ½ tsp salt
- 1 cup Marinara Sauce
- 4 tbsp onion finely chopped
- 4 tbsp cooked corn
- 2 tbsp olive slices
- ½ cup shredded cheese mozzarella, cheddar, gouda, parmesan
- ½ tsp black pepper coarsely ground
- ½ tsp salt
- 2 tsp butter
Instructions
BAKE THE POTATOES
- Preheat the oven to 200°C.
- Scrub the potatoes thoroughly. Pierce them all around with a knife or fork.
- Rub or grease the potatoes with some olive oil or butter.
- Sprinkle generous pinch of salt over both the potatoes.
- Wrap each potato with aluminum foil piece.
- Place them on a baking tray and put them in the oven to bake.
- Bake for 40 minutes. If the potatoes are smaller, bake for 30 minutes.
- Remove the foil from the potatoes. Return the potatoes to the baking tray.
- Bake for another 20-25 minutes. This will help to crisp up the skin.
- While the potatoes are getting ready, cook the mushrooms.
PREPARE THE MUSHROOMS
- Heat 1 tbsp olive oil and 1 tbsp butter in a wide pan over medium heat.
- Saute the garlic for 1 minute.. Add the mushroom slices.
- Add ¼ tsp salt and mix well.
- Spread the slices out and allow them to cook till they begin to become a bit brown at the bottom.
- Turn the slices over and allow them to brown for 2-3 minutes.
- Take the pan off the heat once there is no water left.
ADD TOPPING
- Remove the potatoes from the oven.
- Insert a knife in the middle. If it goes in easily then the potatoes are cooked.
- Immediately make a slit lengthwise.
- Using two small kitchen towel pieces, squeeze the potatoes from the sides. This opens up the potatoes wider.
- Fluff the inner soft potato a bit.
- Add 1 tsp each of butter in each potato.
- Sprinkle a little salt and pepper.
- Add about 2-3 tbsp each of the Marinara Sauce.
- Add the cooked mushrooms. I divided them between the two potatoes.
- Add the sweet corn, onion, olives and chilli flakes.
- Divide and add the shredded between the two.
- Return the potatoes to the oven.
- Bake for 7-10 minutes or till the cheese melts.
- Serve Jacket Potatoes with extra Marinara Sauce on the side.
Notes
- Bake the potatoes for half the time or more without the foil to get a crisp skin.
- Add toppings of your choice.
- Choose the right potatoes for baking. Best choice are Russet, Yukon, Maris Piper, King Edward, Meru.
- Baking time will vary according to the size of the potatoes. Make sure you choose similar size.
- Slit the baked potatoes immediately. Squeeze them from the sides for that fluffy creamy texture. Allowing them to cool down without slitting results in gummy gooey texture.
- Don't skimp on the butter. Add a generous amount for creamy fluffy texture.