The humble jacket potato is considered a very simple and somewhat overlooked option for lunch or dinner. However, as (the brief British) summer is upon us, the jacket is a simple and quick option that is perfect either hot or cold when you want something easy to eat – leaving you to get back to the sun. They also make great additions to a picnic.
Season’s Eatings has collated five of our favourite ways to eat jackets, each of which is delicious and interesting – there’s no need to open a can of baked beans for these recipes.
For all recipes (except the double-baked one), allow the jackets to cool and then follow the remaining recipe steps.
Preparation time: 10 minutes
Cooking time: 25 minutes
- 2 x medium jacket potatoes
- 1 x handful of smoked salmon
- 2 – 3 tbsp soured cream (preferably reduced fat)
- 1 avocado
- lime juice
- olive oil
- freshly ground pepper
- Pop both jackets in the microwave for 10 minutes on a medium-high setting.
- Pre-heat the oven to 200ºC.
- Whilst you’re waiting for the potatoes to cook in the microwave, tear up the smoked salmon into small strips and dice up the avocado in ½cm squares.
- Once cooked in the microwave, the potatoes should be reasonably soft inside. Transfer them whole to the oven for approximately 15 minutes to finish cooking them and allow their skins to become crisp.
- Once cooked (or as crispy as you want them to be), remove the jackets from the oven. Cut in half, pour in a generous portion of soured cream into each jacket, and sprinkle half the cut avocado into each and top with smoked salmon. Drizzle with a few drops of lime juice, olive, salt and pepper and enjoy.