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
- 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
- Pop both jackets in the microwave for 10 minutes on a medium-high setting.
- 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.
- 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.
- 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.