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Recipe of the Month

Stuffed jacket potatoes

Warm your cockles on a cold day with this one. Great one for kids to help with.
You can cook the potatoes up to 2 days ahead. Just bake them for about 1 hr at 200C/180C fan/gas 6, until cooked and the skins are crispy. Leave to cool completely until ready for stuffing and heating through again.

INGREDIENTS

  • 4 medium potatoes
  • 100g strong cheddar, grated, plus extra for topping
  • 100g sweetcorn
  • 100g mixed pepper, diced
  • small handful fresh herbs, such as oregano, basil, coriander, dill or thyme

DIRECTIONS

Stuffing the potatoes

  • To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl
  • Mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well
  • Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture
  • Carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up
  • Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.