I love potatoes!
Roasted, chipped, boiled, mashed, I love them all but my favourite is the baked potato!
Nothing says home to me quite like a baked potato topped with all my favourites.
What makes it even better is that they’re cheap but still filling!
They’re a must eat in the sunny weather we’re having, it’s a hot meal without being too hot and you get some refreshing Spring vegetables in there as well!
This week, I decided to spice my baked potatoes up a little.
My husband loves loaded potato skins and by all rights I should too, cheese, potato, maybe a little bacon, what’s not to love?
Pre-made ones are just ikky though!
How can you make a potato ikky?!
I’m sure an olde English law has been broken there!
They’re also really expensive and tiny so I decided to combine the loaded potato skin idea with baked potatoes!
The result is a creamy, cheesy, buttery deliciously soft interior to the baked potato, with crisp and tasty skin on the outside, topped with my favourites, coleslaw and cheddar cheese.
You can use any toppings that float your boat for this provided they go with cheese but I have included the amounts for my favs if you’d like to recreate mine exactly.
Pepper’s Cheesy Loaded Jacket Potatoes
Makes 2, serves 2
100g mild/strong cheddar, grated
2 good quality baking potatoes
Vegetable oil to drizzle
Salt and pepper to taste
Margarine or butter to taste
2 vine ripened tomatoes cut into pieces
4 spring onions, cut into rounds
300g good quality coleslaw
Grated mild/strong cheddar for sprinkling
Preheat your oven to 180oc (fan) or 200oc.
Scrub 2 baking potatoes well and dry them.
Place on a baking tray and drizzle both with a little vegetable oil.
Rub it in all over the skin on both of the potatoes then season the skin with salt and pepper.
Place in the oven for 60-90 minutes depending on your potato size.
Once the potatoes are cooked all the way through and have a crispy skin, cut them in half, be careful, they’re hot!
In a small bowl, scoop out the potato carefully with a large spoon, making sure not to pierce the potato skin.
Break up and mix the hot potatoes with the cheese, salt, pepper and a little butter or margarine, use as little or as much cheese as you like, to your tastes.
Make sure the seasoning is evenly distributed and the potato is not in any big lumps then spoon it back into the skins, there will be more in the skin than before so don’t worry if it comes over the top of the skin and keep it rustic, don’t smooth it down!
Place back in the oven for another 10 minutes.
While the potatoes are having their final bake, prepare your toppings.
For mine I used tomato, spring onion, coleslaw and finally a sprinkling of more cheese but use your favourites.
Once cooked, transfer on to plates and add your toppings!