Jacket Potatoes 3 Ways

If you’re craving comfort food it’s hard to beat a jacket potato – soft, fluffy potato nestled inside dark, crispy skin give the most beautiful contrast. There are so many ways to eat them, depending on your mood – with homemade baked beans or black bean chilli, or just smothered in butter and cheese. One of my favourite food memories is of sitting with friends round a campfire up Helton Fell in Cumbria, cooking jacket potatoes in silver foil.

Basic Jacket Potato
1. Preheat your oven to 180°C. Prick your baking (or sweet) potato all over with a fork or sharp knife, then microwave on high for 5 minutes (or more for a larger potato). Transfer to the oven, then bake for 30-40 minutes.
2. Cut a cross into the top of the potato, then squeeze the sides to fluff up the insides.

Borlotti and Feta 
– 1 clove garlic, finely chopped
– ½ green chilli, finely chopped
– ½ tsp oregano
– 1 tsp smoked paprika
– 400g tin borlotti beans
– 2 tsp tomato puree
– ½ lime, juiced and zested
– 50g feta cheese
– pinch chilli flakes
– small handful fresh coriander

In a saucepan, gently fry the garlic and chilli in a little olive oil. When they are beginning to darken, add the oregano and paprika, then stir in the borlotti beans (as well as the liquid in the tin), tomato puree and lime juice. Simmer gently for about 10 minutes, until reduced, then season to taste. Pour over your potato, then top with crumbled feta, chilli flakes, coriander and lime zest. Serve with buttered kale.


Cheese Baked Leeks
– 20g butter
– 400g leeks, roughly chopped
– 1 clove garlic, finely chopped
– 1 tsp thyme
– 1 tsp French mustard
– 100ml single cream
– 50g cheddar, grated

Melt the butter in a saucepan and add the leeks, garlic and thyme. Cook gently for about 8 minutes, until the leeks have shrunk down and softened. Transfer to a baking dish and season, then stir in the mustard, cream and 2/3 of the cheese. Sprinkle the rest of the cheese on top, then bake for 20-25 minutes, until golden and bubbling. Serve with carrots and tenderstem broccoli.


Sweet Potato Skins (vegan)
– 40g quinoa
– 200ml vegetable stock
– 25g pine nuts
– 50g sun-dried tomatoes, chopped
– 1 tbsp tahini
– juice ½ lime
– handful fresh coriander

Begin by cooking the quinoa in the vegetable stock, according to the packet instructions. Once the sweet potato is cooked, cut a line down the middle and scoop out the insides. Add them to the saucepan with the quinoa and stir in the other ingredients, then stuff the mixture into the potato skin. Return to the oven for 20 minutes, then serve with salad.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.