JACKET POTATOES IN THE OVEN RECIPES
MUSHROOM JACKET POTATOES RECIPE | BBC GOOD FOOD
Take just a few ingredients and rustle up these tasty mushroom jacket potatoes. They're healthy, low-calorie, gluten-free and ideal for a filling lunch or supper
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 35 minutes
Prep Time 10 minutes
Cook Time 1 hours 25 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.
- Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.
Nutrition Facts : Calories 383 calories, FatContent 14 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 7 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.3 milligram of sodium
MICROWAVE JACKET POTATOES WITH VARIOUS TOPPINGS - BBC FOOD
Jacket potatoes are a healthy and cheap meal and can be livened up with lots of different toppings. This recipe gives a choice of three toppings. Cooking them in the microwave speeds up the process considerably, but loses the crunchy jacket. By following the method below, the skin is kept dry which improves the texture when cooked.
Provided by Let's Get Cooking
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 1
Number Of Ingredients 13
Steps:
- Wash the potato and prick with a sharp knife several times on all sides. Dry the potato well with kitchen paper and place on a microwave-safe plate. Place in the microwave and cook on full power for 4 minutes.
- Remove the plate using oven gloves and turn the potato over. Dry the potato and the plate and put back into the microwave. Heat on full power for a further 4 minutes.
- Remove the plate and leave the potato to stand for 1 minute, as it will continue to cook. Check that the potato is soft by pushing a sharp knife into the centre. Return to the microwave for another 30 seconds if it is still hard in any part.
- To make the leek, apple, cheese and bacon filling, place the leek in a small bowl and grind over some black pepper. Cover with cling film, leaving a small area open, and microwave on full power for two minutes. Stir in the remaining ingredients.
- To make the tuna and sweetcorn filling, mix all of the ingredients together in a bowl.
- To make the salmon and pea filling, put the peas into a mixing bowl and pour over boiling water. Leave for five minutes until they float. Drain and return the peas to the dry bowl. Stir in the salmon and mayonnaise.
- Split the jacket potato in half, roughly mash the middle with a fork, and spoon over your topping.
More about "jacket potatoes in the oven recipes"
MARY BERRY'S POSH JACKET POTATOES | BBC2 SIMPLE COMFO…
From thehappyfoodie.co.uk
1. Preheat the oven to 220°C/200°C fan/Gas 7 and bake the potatoes for about an hour or until soft in the middle.
2. Slice each potato in half and scoop out the soft potato into a bowl. Add the milk and butter and mash with a fork. Stir in the topping of your choice (see below), season and mix to combine.
3. Spoon the mixture back into the skins and sit the potatoes, filled side up, in a roasting tin. Drizzle over a little olive oil and return to the oven for about 15 minutes or until golden and the skins are crisp. Sprinkle with parsley and serve hot.
Red Pepper and Goat’s Cheese
Place the pepper halves on a baking sheet, skin side up, and drizzle them with a little olive oil. Roast in a preheated oven, 200°C/180°C fan/Gas 6, for about 15 minutes until blackened and soft, then peel off the skins and cut into thin strips. Alternatively, buy a jar of chargrilled peppers in a jar and slice 2 of them. Stir the pepper strips into the soft potato, season well and add the goat’s cheese and basil leaves.
Pesto
Simply add the filling ingredients to the soft potato, season and mix well.
Spring Onion and Soured Cream
Fry the spring onions in a little oil over a high heat until soft. Add them to the soft potato, season well, then stir in the soured cream. Dust the potatoes with a little paprika.
Bacon and Mushroom
Cut the bacon pieces into small pieces and fry until crisp, then add the mushrooms and fry over a high heat for a few minutes. Mix with the soft potato, season well and top with the grated cheese.
Prepare ahead: Can fill the potatoes ready for their second bake up to 4 hours ahead. To reheat, cook at the same temperature as above, but for 30 minutes. Cover with foil if the tops are getting too brown.
CHEESY STUFFED BAKED POTATOES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 35 minutes
Category Side Dishes
Calories 416 calories per serving
- Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
MARY BERRY'S POSH JACKET POTATOES | BBC2 SIMPLE COMFO…
From thehappyfoodie.co.uk
1. Preheat the oven to 220°C/200°C fan/Gas 7 and bake the potatoes for about an hour or until soft in the middle.
2. Slice each potato in half and scoop out the soft potato into a bowl. Add the milk and butter and mash with a fork. Stir in the topping of your choice (see below), season and mix to combine.
3. Spoon the mixture back into the skins and sit the potatoes, filled side up, in a roasting tin. Drizzle over a little olive oil and return to the oven for about 15 minutes or until golden and the skins are crisp. Sprinkle with parsley and serve hot.
Red Pepper and Goat’s Cheese
Place the pepper halves on a baking sheet, skin side up, and drizzle them with a little olive oil. Roast in a preheated oven, 200°C/180°C fan/Gas 6, for about 15 minutes until blackened and soft, then peel off the skins and cut into thin strips. Alternatively, buy a jar of chargrilled peppers in a jar and slice 2 of them. Stir the pepper strips into the soft potato, season well and add the goat’s cheese and basil leaves.
Pesto
Simply add the filling ingredients to the soft potato, season and mix well.
Spring Onion and Soured Cream
Fry the spring onions in a little oil over a high heat until soft. Add them to the soft potato, season well, then stir in the soured cream. Dust the potatoes with a little paprika.
Bacon and Mushroom
Cut the bacon pieces into small pieces and fry until crisp, then add the mushrooms and fry over a high heat for a few minutes. Mix with the soft potato, season well and top with the grated cheese.
Prepare ahead: Can fill the potatoes ready for their second bake up to 4 hours ahead. To reheat, cook at the same temperature as above, but for 30 minutes. Cover with foil if the tops are getting too brown.
CHEESY STUFFED BAKED POTATOES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 35 minutes
Category Side Dishes
Calories 416 calories per serving
- Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
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