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. Here is the fourth of our five recipes.

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

• 2 x medium (or 1 large) sweet potato
• 2 – 3 tbsp soured cream (preferably low-fat)
• ½ small green chilli
• ½ small red chilli
• 10cm of chorizo – cut into half lengthways then into half-moon shapes ½cm thick
• ½ red onion

Recipe:

1. Pop both jackets in the microwave for 10 minutes on a medium-high setting.
2. Once cooked in the microwave, the potatoes should be reasonably soft inside. Transfer them whole to a pre-heated oven at 200ºC on a baking tray for approximately 15 – 20 minutes to finish cooking them and allow their skins to become crisp.
3. Finely chop the chillies and slice the red onions into half moons. Add all the onions and half the chillies to a frying pan with the chorizo and fry off for a couple of minutes until the chorizo pieces are just becoming crisp.
4. When the potatoes are ready, cut a slit into each one. Stuff each one with the soured cream then pile the chorizo on top. Finish with the remaining chopped chilli for a bit of extra colour and punch.