Baked Jacket Potatoes- Easy Wholesome Recipe with healthy veggies (2024)

Are you Team Taters?

Truth is I have never met anyone who is not . In fact I have always wondered why are potatoes so underrated! I pondered on this a few years back when I shared the recipe for the most delicious Rosemary Roasted Potatoes.

Not much has changed since and I am still trying to figure the above answers but in the meantime I did create this “too good to refuse” baked jacket potatoes recipe that packs a punch and is a complete meal in itself.

While I have used an assortment of veggies in this recipe but please feel free to tweak it as per your taste and requirements. There really is no right way to do it. The right ingredients are what suits your palette. Having said that, mushroom, corn and spinach with a generous helping of cheese & butter is a match made in heaven!

Some tips to make perfectly Baked Jacket Potatoes

1. For best results use large baking potatoes such as Russet potatoes . Here is a guide to finding the right potatoes for your baking, roasting, frying needs
2. Keep a oil sprayer bottle handy. If you do not have one a brush would do too
3. It is important to poke the potatoes with a fork before baking so they do not explode while baking
4. Make sure the oven is preheated well (400 degrees Fahrenheit / 200 degrees celsius) so the skin crisps up properly
5. For best results brush the potatoes liberally with butter in the beginning and halfway through the baking process
6. Since I used vegetables for stuffing so I precooked the veggies and seasoned them before mixing them with the potatoes flesh scooped out after they baked

Ingredients forBaked Jacket Potatoes

1. Potatoes : 6 large
2. Fresh or frozen spinach: 1 cup
3. Corn: 1/4 tbsp
4. Mushroom: 1 cup
5. Red onion, chopped fine: 1/2 cup
6. Garlic, chopped fine: 1/2 tbsp
7. Spring onion, chopped fine: 1/4 cup
8. Butter: 4 tbsp or as needed
9. Cheddar Cheese or Monterey Jack cheese, shredded : 1/2 cup
10. Parmesan Cheese, shredded: 1/3 cup
11. Salt and Pepper to taste

Method

1. Preheat your oven to 200 degrees and line a baking tray with foil and set aside
2. Wash and scrub the potatoes well, pat dry and poke holes into them using a fork and brush with butter
3. Bake for 30-40 minutes or until cooked through
4. In the meantime melt butter in a heavy bottomed skillet and add garlic and sauté for a minute on a medium high heat
5. Add chopped onions and cook until translucent, then add mushrooms and cook on medium low flame until 70% done
6. Add the remaining vegetables and cook until done
7. Once the potatoes are done, wait for them to cool down slightly and scoop out the flesh partially leaving behind a half centimetre thick layer so they hold shape after stuffing
8. Mash the scooped out flesh well and mix with the cooked veggies; season with salt and pepper
9. Stuff the mixture into the potato shells and top up with cheddar and parmesan cheese mixture

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