Jacket Potatoes… and potato skins

Thanks to modern technology, Jacket potatoes are one of the easiest side dish or snack to make, and a great accompaniment to meat or poultry dishes. Keep reading for one of my favorite BBQ dishes too…

To make Jacket Potatoes:

Wash your potatoes, do NOT peel, and do not dry them.

Pierce each potato several times with a fork, then wrap them individually in a tissue.   Place on a plate, and microwave on high for approximately 2.5 minutes per potato.

To test if they are cooked, slowly push a knife into the largest potato. If you feel any “crunch”, then they need a little more.  If the knife penetrates smoothly to the middle of the potato, then they are done.   Be careful as they will be very hot to hold.

At this stage, you can split them open and serve with a knob of butter or cheese.

Alternatively, follow the next part of the recipe for a real treat:

Fry some diced bacon bits, and grate some cheddar. Place these in a large bowl.   You will need about half a cup of bacon and the same amount of cheddar for 3 large potatoes.

In the meantime, cut your jacket potatoes in half and leave them to cool for a few minutes.

When the potatoes have cooled sufficiently, scoop out the insides. put half aside, and mix the other half with the cheese and bacon.  Try to keep the potato halves in matching pairs.

Once you have scooped out all the potatoes, mix in the bacon-cheese-potato to a paste. If need be add a little milk to make it smooth. Season with salt and pepper.

The next step is to spoon the mixture back into the hollowed out skins.

Close the halves again and wrap in foil. Stick them on the BBQ for ten minutes, just to warm them through and melt the cheese, and dig in!


2 responses to “Jacket Potatoes… and potato skins

  1. using Davinia’s words: If this (potato) had to get down on one knee and propose, i’d say yes! 😀

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