Six Killer Jacket-Potato Fillers
What better comfort food is there than the humble jacket potato? It’s a true British favourite, whether it’s eaten for lunch or as a side to an evening dinner.
Potatoes can be transformed into a tasty snack – it just requires a little imagination when it comes to the filling.
Are you and your spud stuck in a rut? Bored of the proverbial baked beans and cheese? Feast your eyes on these six sensational fillings – they’ll help you create your perfect potato.
Fish Pie Jacket Potato
Here, you’ve got the crispy shell of a baked potato with a simple fish-pie filling, topped with delicious melted mash. It makes an incredibly comforting family meal. If you’re running short of time, consider ready baked jacket potatoes by McCain. They take a mere five minutes in the microwave, so all you have to do is wait for them to cook to perfection then spoon over the tasty filling.
- 2 large baking potatoes, scrubbed
- sea salt
- 250g fish pie mix (a mix of salmon, white fish and smoked fish)
- 150ml full-fat crème fraîche
- ½ tsp Dijon mustard
- 1 tbsp chives, finely chopped
- 25g butter
- 50g Cheddar, finely grated
- Preheat the oven to 200˚C. Using a fork, pierce the potatoes all over and scatter with sea salt. Cook in oven until tender (about an hour). You can speed things up by popping the spud in the microwave – cook for roughly 10 minutes, flipping half way through.
- If the fish pie mix pieces are big, slice into smaller bite-sized pieces. Pop the fish, crème fraiche, mustard, chives and a little seasoning into a pan and heat very gently for about five minutes. Put to one side.
- Cut the spuds in half and spoon the flesh into a bowl.
- Mash the scooped-out flesh, then mix in the butter and cheese. Season and serve.
Sweet Potato Jackets with Smoked Mackerel and Dill Yoghurt
Switch your regular spud jacket for a sweet potato. Then fill it with this delicious smoked mackerel and dill yoghurt mix. It’s a super-simple, healthy way to add zing to the humble baked sweet-potato jacket.
- 2 small sweet potatoes, scrubbed
- 2 small fillets smoked mackerel, flaked
- small bunch of dill, chopped
- 1 tsp wholegrain mustard
- 4 tbsp fat-free yogurt
- pinch of paprika, plus extra to serve
- rocket to serve
- Warm the oven up to 180˚C. Using your hands, rub the sweet potatoes with one teaspoon of oil. Bake until soft, for roughly 40-50 minutes.
- Stir in the rest of the ingredients and season well. Spoon into the jackets, and top with a pinch of paprika. Serve with a rocket salad.
Sweet Potatoes and Barbecue Beans
And we couldn’t resist throwing in another sweet potato-based jacket recipe. The addition of barbecue beans makes a great choice for those following a vegetarian diet. Even better? It’s under 500 calories – the ultimate healthy dish to enjoy during the week.
- 2 large sweet potatoes
- 1 small onion small, finely chopped
- olive oil
- 2 tsp red wine vinegar
- ½ tsp smoked paprika, plus an extra pinch
- 200g tin chopped tomatoes
- 400g tin mixed beans in water, drained and rinsed
- 2 tbsp soured cream
- Pre-heat oven to 200˚C and bake the sweet potatoes for roughly an hour (until tender). You could even pop the potatoes in the microwave for speed.
- Fry the onions in one tablespoon of olive oil until tender, then mix in the vinegar, paprika and tomatoes. Simmer until thickened. Throw in the beans, simmer for a few minutes. Season.
Tuna and Cheese Jackets
On a budget? Tinned tuna is a brilliant filling option for a jacket potato. In this mouth-watering filling, you’ve got cheese and spring onions, too, for a melt-in-the-mouth cheesy finish.
- 2 baking potatoes, scrubbed
- 1 x 225g tin tuna in spring water, drained
- 4 spring onions, chopped
- 1/2 small bunch chives
- 2 tbsp mayonnaise
- 50g Cheddar cheese, grated
- Fire up the oven to 200˚C. Using a folk, pierce the spuds all over and sprinkle with a touch of sea salt. Cook for about an hour, until soft.
- In a bowl, stir in the tuna, onions, chives, mayo and half the cheese. Slice two cooked jackets in half, then spoon out the flesh into the tuna bowl, leaving a 1cm shell.
- Stir the potato and tuna mix together then spoon back into the shells. Season well.
- Top with the rest of the cheese. Pop in the oven and cook until slightly charred and piping hot. Serve with a green salad.
Mushrooms and Caramelised Onions
This irresistible topping is simply delicious. If you fancy a lighter alternative to the classic cheese, sour cream and bacon-filled jackets, you needn’t look beyond this recipe. You’ll savour the rich flavours of caramelised onion and balsamic vinegar while the mushrooms add more veggies, not to mention heartiness, to the dish.
- 4 large baking potatoes
- 1/4 tsp sugar
- 1 clove garlic
- 450g baby Portobello mushrooms
- 230ml red wine
- 85g balsamic vinegar
- 3/4 tsp cornflour
- 2 tsp fresh parsley, chopped
- salt and pepper, to taste
- Gorgonzola cheese, crumbled for decoration
- chives, sliced for garnish
- Heat the oven to 200˚C. Pierce the potatoes with a fork and sprinkle with sea salt. Cook for an hour (or until soft inside).
- Slice up the onions and mushrooms. Sauté the onions in a pan. When cooked, throw in the garlic, then add the mushrooms, frying for a few minutes.
- Fill a jug with the red wine, balsamic vinegar, sugar and cornflour – and stir. Taste as you go so you know you’ve got the mix spot on.
- Pour this mixture into the frying pan and bring to the boil. Turn down the heat, leaving the mixture to simmer until it becomes thicker. Ladle over the jacket potatoes and garnish with the parsley, Gorgonzola cheese and chives. Enjoy!
If you can’t choose between a pizza or jacket potato for dinner, combine both loves with this indulgent dish.
- 4 baking potatoes
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 garlic clove, crushed
- 60g pack sliced pepperoni, torn
- 400g can chopped tomato
- ½ small pack basil leaves, shredded
- 100g grated mozzarella
- Preheat oven to 200˚C. Rinse the spuds and dry thoroughly. Using a fork, pierce the potatoes a few times. Cook in oven for one hour, or until tender. Or pierce the potatoes with a fork then microwave on high for around 10 minutes until soft inside.
- Meanwhile, in a small pan, warm up the oil and fry the onion until soft. Throw in the garlic and pepperoni, frying for a couple of minutes. Finally, combine the chopped tomatoes.
- Bring to the boil, then leave to bubble gently for roughly five minutes. Add some salt and pepper and half the basil.
- Slice the spuds in half then top with the delicious mixture, adding a decent dollop of cheese and the remaining basil.
The jacket potato has to be one of the yummiest yet easiest dishes on the planet. We hope the above six jacket potato recipes inspire you to transform your repertoire!