Jacket Potatoes are baked potatoes with the skin kept on them. They are very filling and delicious and make the perfect healthy meal for lunch or dinner. The great thing about them is that you can eat them with any filling, from baked beans and cheese, to tuna and bacon. You can cook them either in the oven or the microwave, and they’re very easy to prepare. So if you haven’t had them before, go ahead and try this delicious recipe.
Prep: 0:15 | Total Time: 1:20
- 4 large potatoes
- 57.5g of butter/ margarine
- 57.5g sour cream
- 57.5g freshly chopped chives
- 2 spring onions, thinly sliced (with the green and white parts separated)
- 75g shredded Cheddar cheese
- 6 slices crispy bacon, roughly chopped
- Sea salt
- Freshly ground black pepper
Preheat the oven to 200 ° C. Wash the potatoes and prick them all over with a fork or sharp knife; and wrap them tightly in foil. Bake the potatoes until they are soft, about 1 hour.
Unwrap the potatoes and cut lengthwise slits in the top of each one. Carefully scoop out the flesh from the centre of each potato and place them into a medium sized bowl. Now add the butter, sour cream, chives, the white parts of the spring onions, half the cheddar, and half the bacon; and season well with salt and pepper. Mix the filling well until fully combined.
Spoon the filling back into each potato, sprinkle with the remaining cheese and return them to oven until the cheese is melted, about 5 minutes.
Garnish with the green parts of the spring onions and the remaining bacon.
Serve straight away, piping hot with a beverage of your choice.
Why copy some foreign foods that don’t even appeal to our people? Though won’t put it like Nostradamus, but please stick to something Africa!
In the villages and shanty compounds they can also use an open fire ‘billy can’ to bake those like outback Australia!
Ofcourse Zambians have been eating baked sweet potatoes, baked in open fire for ages. Same thing as your introduction to baked potatoes(really Kanta, be creative)! Apply localisation.
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