Jacket Potatoes Tips

How many of us buy a BIG bag of potatoes and find them shrivelled and                                                                                 going green in the fridge or out in the garage?

Most bags of potatoes come in all shapes and sizes. I’m not a great fan of plain boiled potatoes and love to use them in their jackets. 

When baking potatoes why just do a couple …. do a large tray and you will find yourself with a great start to a lot of different snacks, meals and nibbles….. and yes, you can freeze them whole , cut into halves or just the skins. They reheat very well and don’t lose their texture or flavour. 

My Tips for your Jackets

• Halve and scrape out the potato. Mix with cheese, butter and a little milk. Season. scoop back into each half and sprinkle with more cheese. Bake until golden or wrap individually and freeze until needed. Great for a lunch snack. 
• Halve and scrape out the potato.Use the potato for mash for a fish pie, shepherds pie, fishcakes or just as a mash with sausages. Cut the skins into strips about 2cm wide. Toss lightly with oil and season. Freeze or bake for 10-12 minutes in a moderate oven until crisp and golden. Serve with a yogurt dip or barbecue sauce. 
• Cut each potato into wedges. Toss lightly in oil, paprika and a little crushed garlic. Freeze or bake for 10-12 minutes in a moderate oven until crisp and golden.Serve with salad or just on their own with a dip. 
• Halve and scrape out the potato. Fill the shell with a vegetarian or meat bolognaise and top with the potato and some grated cheese. 
• Cut each potato into wedges. Toss lightly in oil and place in a baking dish. Sprinkle over chopped spring onions and grated cheddar cheese. bake until golden. 
• Fill the potato with Haricot, Tomato and Harissa Sauce
• Halve and top with Confit Mediterranean Vegetables
• …….or just simply eat them cut across the top and filled with lashings of seasoned butter!!!
  

  Print Recipe

  Tips for your Jacket Potatoes

  Instructions

  • Halve and scrape out the potato. Mix with cheese, butter and a little milk. Season. scoop back into each half and sprinkle with more cheese. Bake until golden or wrap individually and freeze until needed. Great for a lunch snack.
  • Halve and scrape out the potato.Use the potato for mash for a fish pie, shepherds pie, fishcakes or just as a mash with sausages. Cut the skins into strips about 2cm wide. Toss lightly with oil and season. Freeze or bake for 10-12 minutes in a moderate oven until crisp and golden. Serve with a yogurt dip or barbecue sauce.
  • Cut each potato into wedges. Toss lightly in oil, paprika and a little crushed garlic. Freeze or bake for 10-12 minutes in a moderate oven until crisp and golden.Serve with salad or just on their own with a dip.
  • Halve and scrape out the potato. Fill the shell with a vegetarian or meat bolognaise and top with the potato and some grated cheese.
  • Cut each potato into wedges. Toss lightly in oil and place in a baking dish. Sprinkle over chopped spring onions and grated cheddar cheese. bake until golden. 
  • Fill the potato with Haricot, Tomato and Harissa Sauce
  • Halve and top with Confit Mediterranean Vegetables
  • .......or just simply eat them cut across the top and filled with lashings of seasoned butter!!!

  Other filling Ideas - fill a whole potato or halve and top

  • Crispy bacon and blue cheese
  • Tuna, sweetcorn and mayonnaise
  • Creamy garlic mushrooms
  • Roasted red pepper and goats cheese
  • Cream cheese and spring onion
  • Pesto, parmesan flakes and fresh parsley
  • Ratatouille topped with mozzarella