Chilli Cheese Jacket Potatoes
Can you beat the humble jacket potato for a quick lunch? Rolled in a little olive oil, sprinkled with sea salt then baked slowly for as long as you can get away with. A world away from those potatoes you get in certain cafés that have been baking since the Boer War. Crunchy on the outside, absolute mush in the middle, covered with beans and that plastic orange cheese that has no sooner come from a cow than I have. These jacket potatoes, topped as they are with a rich chilli and baked twice, are a treat.
These jacket potatoes, topped as they are with a rich chilli and baked twice, are a treat
4 medium baking potatoes
200g bacon medallions, diced
160g reduced fat cheddar cheese, grated
150g light soft cheese
½ tsp garlic granules
½ tsp onion granules
2 tsp sriracha chilli sauce
3 green chillies, deseeded and finely diced
½ tsp freshly ground black pepper
4 tbsp reduced-fat crème fraîche, to serve
fresh chives, chopped, to serve
Preheat the oven to 200C/ 180C fan/gas 6.
- Prick the potatoes all over with a fork, rub them with a little olive oil. Bake them for 70 minutes then remove from the oven and leave to cool for 10 minutes.
- Meanwhile, place a small frying pan over a high heat. Add the bacon and stir until crisp, then remove from the heat.
- Slice the top quarter off each potato and scoop the soft insides into a bowl. Mix in the cheddar, soft cheese, garlic and onion granules, bacon, sriracha, chillies and black pepper, reserving a tablespoon each of the bacon, cheddar and chillies.
- Spoon the potato mix back into the skins and top each with the reserved ingredients. Bake for a further 15 minutes, then remove from the oven and top with a tablespoon of crème fraîche and a sprinkling of chives.