Stuffed Jacket Potatoes
One of those English heritage recipes that tend to travel around with you and appear now and again when you realize you should have gone shopping before dinner time, because the only thing you have handy in the kitchen are a few potatoes and possible fillers. Easy to make and the yoghurt gives them a nice tangy twist.
Stuffed Jacket Potatoes
One of those English heritage recipes that tend to travel around with you and appear now and again when you realize you should have gone shopping before dinner time, because the only thing you have handy in the kitchen are a few potatoes and possible fillers. Easy to make and the yoghurt gives them a nice tangy twist.
Open in Cookpad AppSteps
- 1
Put the potatoes in the oven, quite high (200ºC/400°F) having washed them very well and make a cut around the edge so that it's easy to cut them open once they're done
- 2
Sauté the onions in a little olive oil
- 3
Add the bacon or ham and the finely shredded leek, stir and leave for about 5 minutes. Turn off the heat
- 4
Add the yoghurt and oregano and mix well
- 5
Put the mixture into a mixing bowl
- 6
Grate the cheese and add to the bowl
- 7
When the potatoes are ready, turn the oven down to 150º, cut the potatoes into halves and empty them...
- 8
... putting the hot potato flesh directly on top of the cheese so that it starts to melt because of the heat
- 9
Mix really well, and add a good amount of freshly ground black pepper
- 10
Fill the potato skins and place on top of a sheet of kitchen paper on the oven tray and put in the oven for 15 minutes
- 11
Just before the 15 minutes are up, turn the grill on high to toast the tops a little. ¡Enjoy!
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