About a week ago I shared my Quick Jacket Potato recipe; how to cook a jacket potato with a crispy skin and fluffy inside in under an hour.
Today I thought I’d share one of my family’s favourite fillings. Again so quick, but so tasty.
1 tsp oil
2 slices chopped bacon
handful of chopped rosemary and parsley
1/2 bag of pre-grated cheese
butter (approx 50g)
1 tsp Dijon mustard
2 cooked jacket potatoes
- Heat oil in frying pan, add bacon and herbs, cook until crisp, set aside to cool.
- Spread butter and mustard onto the insides of cooked jacket potatoes.
- Mix cooled bacon with grated cheese and spoon on top of jacket potatoes.
- Grind pepper, to taste, on top of cheese mixture.
Serve with a salad.
5 A Day Addition:
Try adding carrot and avocado to the salad or pepper and beetroot.
This is a different take on a jacket potato and cheese. It is a simple way to turn a jacket potato into a delicious dinner. When I cooked this at my Church for over 30 people at an Alpha course people’s first thought was “Oh just a jacket potato tonight!” however I received lots of compliments that this was a unique and interesting way to make a jacket potato a great dinner. Please share any other jacket potato fillings that you think turn this dish into a main meal.