Jacket Potato
Jacket Potato
Serve up this simple and tasty potato recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 1 hour 15 minutes
  • Yield 4 servings
  • 4 whole potatoes
  • Olive oil
  • Pinch salt
  • Ricotta, tomato & tuna:
  • 100 grams ricotta cheese
  • 1 tablespoon chives, chopped finely
  • ½ punnet, perino tomatoes, cut into quarters
  • 1 tablespoon shaved parmesan cheese
  • Pumpkin and avocado dip:
  • 1 cup roasted pumpkin
  • 1 tablespoon tahini
  • ½ tablespoon lemon juice
  • Salt and pepper, to taste
  • ½ avocado diced
  • Other toppings to use:
  • Rocket, torn
  • Grated carrot
  1. Preheat oven to 200C.
  2. Pierce each potato over with a fork, rub with olive oil and pinch of salt and place on a baking tray in the oven for 40-60mins or until tender.
  3. Take out of the oven, cut a deep cross in the top of each potato. Squeeze base to open the top slightly.
  1. Toppings:
  2. Ricotta, tomato and parmesan
  3. Combine ricotta, tomato, shaved parmesan and chives in a bowl. Spoon into a warm potato.
  1. Pumpkin and avocado dip:
  2. To make the dip, combine all of the ingredients into a food processor and blend until smooth. Spoon pumpkin avocado dip into warm potato.
  1. Health tip:
  2. Avocadoes are a good source of vitamin E, a fat-soluble antioxidant and vitamin which protects cells from free radical damage.

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