This recipe is a national treasure that my husband’s sister showed me how to make with an extremely sneaky shortcut that sacrifices absolutely nothing from the finished product. The English Jacket Potato is now yours.
Jacket potatoes are traditionally difficult to make well, but a few simple tricks can help turn your English Jacket Potato into an afterthought.
Use these Sneaky Snack Bundles as templates for the kinds of Sneaky Snacks you and your family can learn to build and enjoy. Use healthy ingredients, and begin to replace the potato chips, chocolates and junk foods in your life with nutritious alternatives.
Here’s five delicious tidbits that I intercepted (or otherwise created) between meals this week.
And be sure to save those pumpkin seeds. Dust them with salt and spice then pop them in the oven for a delicious side.
Using a sharp knife, cut a deep X or cross into the top face of your jacket potato. Don’t peel it, just make a deep incision
Place your potato on a plate, with the side you have cut facing up. Then put your plate in the microwave and let it cook for 9 minutes
While the potato is in the microwave, turn your oven on to Bake, and preheat to 400F
When the potato is finished in the microwave, stick a fork in it. If it slides all the way in without much resistance, then it’s a cooked potato! If it isn’t fully cooked, it’ll be tough to push the fork in and you’ll encounter noticeable resistance – if this is the case, just microwave for an additional 3 minutes and repeat your fork-test until the potato is sufficiently soft inside
Once ready, take the potato out of the microwave (carefully, it’s hot!) and, using a brush, generously ‘paint’ your potato’s skin with oil on the top and sides. No need to worry about the bottom
Put your potato in the oven’s top tray, on a bit of parchment paper – leave it to cook for 10 minutes
Dice up your spring onion very finely and toss it in a bowl
Take a glob of mayonnaise and pop it in the bowl with your finely diced spring onions
Open your can of pre-cooked tuna, drain it over the sink and then toss it in the same bowl with the onions and mayonnaise
Mix until it’s all evenly disbursed
Once your potato has finished in the oven, check to see if the skin is crispy. If it’s not as crispy as you want yet, close the oven and let it cook for another 3 minutes, then check again – once you’re satisfied with it’s texture, take it out and place it (carefully) on a chopping board
Chop your jacket potato open and let all that steam rush out. Then quickly spread your tablespoon of butter on the soft white potato flesh, letting it liquefy and soak into the potato itself
Sprinkle your grated cheese onto the still-steaming potato
Put your tune-mayonnaise-spring-onion-filler on top
Serving Size 1
- Amount Per Serving
- Calories 600
- % Daily Value *
- Total Fat 27g42%
- Total Carbohydrate 40g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Using a sharp knife, cut a deep X or cross into the top face of your jacket potato. Don’t peel it, just make a deep incision
Place your potato on a plate, with the side you have cut facing up. Then put your plate in the microwave and let it cook for 9 minutes
While the potato is in the microwave, turn your oven on to Bake, and preheat to 400F
When the potato is finished in the microwave, stick a fork in it. If it slides all the way in without much resistance, then it’s a cooked potato! If it isn’t fully cooked, it’ll be tough to push the fork in and you’ll encounter noticeable resistance – if this is the case, just microwave for an additional 3 minutes and repeat your fork-test until the potato is sufficiently soft inside
Once ready, take the potato out of the microwave (carefully, it’s hot!) and, using a brush, generously ‘paint’ your potato’s skin with oil on the top and sides. No need to worry about the bottom
Put your potato in the oven’s top tray, on a bit of parchment paper – leave it to cook for 10 minutes
Dice up your spring onion very finely and toss it in a bowl
Take a glob of mayonnaise and pop it in the bowl with your finely diced spring onions
Open your can of pre-cooked tuna, drain it over the sink and then toss it in the same bowl with the onions and mayonnaise
Mix until it’s all evenly disbursed
Once your potato has finished in the oven, check to see if the skin is crispy. If it’s not as crispy as you want yet, close the oven and let it cook for another 3 minutes, then check again – once you’re satisfied with it’s texture, take it out and place it (carefully) on a chopping board
Chop your jacket potato open and let all that steam rush out. Then quickly spread your tablespoon of butter on the soft white potato flesh, letting it liquefy and soak into the potato itself
Sprinkle your grated cheese onto the still-steaming potato
Put your tune-mayonnaise-spring-onion-filler on top