Cheesy Jacket Potatoes
These cheesy jacket potatoes are a classic comfort food. Large baking potatoes are roasted until tender, then their fluffy insides are mixed with butter, sour cream, and sharp cheddar. The mixture is piled back into the crispy skins and baked again until golden and bubbling. Ready in about 90 minutes, they are perfect for a hearty lunch and can be customised with your favourite toppings.
Ingredients
- 4 large baking potatoes, scrubbed
- 55g unsalted butter
- 125ml sour cream
- 50g shredded extra-sharp cheddar cheese, divided
- Salt and freshly ground black pepper
- Toppings of your choice (e.g. cooked broccoli florets, cooked ham or minced beef)
Method
- Preheat your oven to 220°C/Gas Mark 7.
- Place the scrubbed potatoes directly onto the centre oven rack and bake for about 1 hour, or until a fork pierces them easily. Take them out and reduce the oven temperature to 200C/Gas Mark 6.
- Slice open the top of each potato and scoop the flesh into a bowl, being careful not to break the skins. Use a fork to mash the potato. Stir in the butter, sour cream, 35g of the cheese, your chosen toppings, and season with salt and pepper. Spoon this filling back into the potato shells, piling it up.
- Arrange the filled potatoes on a baking tray and return to the oven for 15 to 20 minutes until hot. Scatter the remaining cheese over the tops and bake for a further 5 minutes until melted. Serve straight away.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryButter
Cuisineamerican
AuthorFood Network Kitchens
