Quick Jacket Potato Filling

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.

Serves 2

Ingredients:

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
black pepper
2 cooked jacket potatoes

Method:

  1. Heat oil in frying pan, add bacon and herbs, cook until crisp, set aside to cool.
  2. Spread butter and mustard onto the insides of cooked jacket potatoes.
  3. Mix cooled bacon with grated cheese and spoon on top of jacket potatoes.
  4. 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.

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One Response to Quick Jacket Potato Filling

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