Jacket spuds are easy to prepare, a great source of nutrients (especially the skin), and perfect for staving off the chills of dark winter nights. Don’t overlook the sweet potato which can be cooked in the same way as other potatoes, and goes particularly well with spicy accompaniments.
Baby jackets with pesto-roasted vegetables
Rub 8 small baking potatoes with salt and oil, and place in the oven at 150°C/300°F/gas mark 2 for 35-40 minutes. Meanwhile chop 1 courgette, ½ red and yellow pepper, ½ red onion and ½ small aubergine. Mix with a little olive oil and bake for 20-30 minutes. Stir in 2-3 teaspoons of pesto, open out the potatoes and spoon the vegetables on top.
Sweet potato jackets
Take 4 sweet potatoes, scrub the skins, slice into 1cm thick slices, and lay in a baking dish. Drizzle over olive oil, finely chopped chilli and 2 crushed cloves of garlic, and bake at 150°C/300°F/gas mark 2 for 30 minutes. Serve with soured cream along with grilled fish.
Chicken jackets with ginger and spring onion
Take 4 baking potatoes and rub with salt and oil, and bake for 1½ hours at 150°C/300°F/gas mark 2. Slice 3 chicken breasts into strips and fry until browned. Add 4 chopped large spring onions and a 2 inch piece of grated ginger, 2 teaspoons of soy sauce, 3 teaspoons of honey, 1 x 15ml spoon of lemon juice and a splash of water. Open out the potatoes, top with butter and spoon over the chicken.
Chilli potatoes
Take 4 potatoes and rub with oil and a mix of salt and paprika, and a teaspoon chilli powder or to taste. Bake for 1½ hours at 150°C/300°F/gas mark 2. Brown 500g beef mince and add a chilli con carne cooking sauce with kidney beans, following the individual cooking instructions. Top the potatoes with the sauce, a 5ml spoon of soured cream in each and a sprinkle of fresh chives.
Jacket potatoes with crabmeat mornay
Take 4 baking potatoes and bake at 150°C/300°F/gas mark 2 for approximately 1½ hours. Towards the end of cooking, slowly heat 300g cheese sauce with a splash of wine and 300g tinned or fresh white crabmeat. Scoop out some of the potato and mix with the crab. Spoon back in, top with cheese and a sprinkle of cayenne pepper, and grill until starting to brown.
Spinach, bacon and mushroom jackets
Take 4 baking potatoes and rub with salt and oil, and bake at 150°C/300°F/gas mark 2 for 1½ hours or until cooked through. Fry 6 slices of chopped bacon and 200g of sliced mushrooms with 4 large chopped spring onions and a clove of garlic. Add ½ large bag spinach and wilt. Mash in the contents of the potato with 2 tablespoons of crème fraîche and seasoning. Put back into the potatoes, top with mozzarella and grill.
Three cheese potato soufflés
Place 2 large baking potatoes in the oven and cook for 1½ hours at 150°C/300°F/gas mark 2 or until tender. Into a bowl grate 40g cheddar and 40g parmesan, add 1 small chopped mozzarella, 5ml spoon Dijon mustard, 2 egg yolks, a knob of butter and the scooped out contents of the potato. Season and mix well. Whisk the 2 egg whites and fold in. Spoon back into the potatoes and bake until brown and risen.
Smoked haddock and leek jackets
Take 4 baking potatoes and rub with salt and oil, and bake for 1½ hours at 150°C/300°F/gas mark 2. Poach 300g smoked haddock fillets in 200ml milk, a splash of wine and pepper, for 6-8 minutes. Sauté 1 large sliced leek and add 1 x 15ml spoon low fat crème fraîche. Stir in the haddock (flaked) and seasoning. Pour some of the poaching juice over the opened buttered potatoes and top with the filling.
Stir-fried prawn jackets
Rub 4 potatoes with salt and oil, and bake for 1½ hours at 150°C/300°F/gas mark 2. Heat a wok until very hot, add 1 x 15ml spoon oil and stir fry 4 large spring onions, 1 red chilli and 1 chopped clove garlic for a minute. Add 300g cooked and peeled tiger prawns, a good squeeze of lemon and lime juice and 1 x 15ml spoon chopped basil. Open out the jacket potatoes, butter and distribute the prawns and sauce between them. Serve with salad.
Salsa jackets with bubbling mozzarella
Rub 4 potatoes with salt and oil, and bake for 1½ hours at 150°C/300°F/gas mark 2 or until tender. Open out, season and top with a generous spoonful of ready-made tomato salsa and a spoonful guacamole. Top with sliced mozzarella and brown under the grill.
