Jacket Potatoes

Prep: 15 minutes | Cook: 50 minutes | Servings: 4 people

Ingredients

For Roasting

4 Large Potatoes

Salt, to taste

1 tbsp Oil

For Filling

¼ Cup Carrot, chopped

¼ Cup Green Peas, cooked

¼ Cup Corn Kernels, boiled

¼ Cup Mixed Bell peppers, chopped

¼ Cup Spring Onion, chopped

1 tsp Dried Herbs

½ tsp Chili Flakes

Salt, to taste

½ Cup Cheese, grated + ¼ Cup Cheese, for topping

Process

  • For roasting, apply salt and oil to the potatoes. Roast the potatoes at 180*c for 40mins or until skin is crisp.
  • Remove from oven and let it cool a bit.
  • Cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat).
  • Place the scooped potato into a mixing bowl, mash well. To this add carrot, green peas, corn, bell peppers, spring onion, herbs, chili flakes, salt, ½ cup cheese and mix well.
  • Using the spoon, scoop the mixture back into the potato boats.
  • Sprinkle with cheese and place on a baking tray.
  • Bake for 10-15 mins or until cheese melts.

 

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