Oven Baked Jacket Potatoes

Delicious, very filling and inexpensive, jacket potatoes are one of my favorite foods and one of the potato recipes I cook quite often. I usually have them in restaurants, but I don’t shy away from cooking them at home, either. Baking the perfect jacket potatoes is not so much of a challenge. All you need is an oven, some tin foil, a fork and, of course, the potato. Other ingredients are optional, so you can make up your own recipe, as you’ll see in a moment. As of the cooking time, if you go for the microwave method, you can expect your meal to be ready in as little as 15 minutes. However, if you prefer the classic oven baking, that would take at least 90 minutes.

I like the jacket potatoes with cheese filling and with mayonnaise on top.

Preheat the oven to 350F. Take two medium-large potatoes. Wash and dry them. Prick them all over with a fork, then wrap them in tin foil. Bake them in the oven for 90 minutes.

Now you can either cut them open and add the fillings of your choice or you can go for the stuffed jacket, which means scooping the insides of the potatoes, mashing them with crumbled cheese and butter, then putting the filling back in jackets. You can also add small cubes of ham or bacon. Sprinkle cheese on top and return to the oven for two minutes more. Serve immediately. Stuffed jacket potatoes are awesome with a topping of mayonnaise or sour cream and with freshly ground pepper.

Ingredients:

  • 2 medium-large potatoes
  • 1 tablespoon butter
  • 1 cup cheese, grated or crumbled (choose your favorite cheese, all of them are as good)
  • 1/2 cup diced ham or bacon (optional)
  • salt and pepper to taste
  • 2 tablespoons sour cream or mayonnaise
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Scalloped Potatoes Recipe

Ingredients:

  • 6 medium baking potatoes, peeled, thinly sliced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups milk
  • 2 tablespoons all purpose flour
  • 1 onion, finely chopped
  • 1 cup diced ham
  • salt and pepper to taste
  • 1 teaspoon dried oregano

Preparation:
Melt the butter in a saucepan over low heat. Add salt, pepper and flour. Stir frequently, until you get a smooth mixture, then start adding the milk, little by little. Bring it to boil and cook for about one minute. Set aside.

Oil a baking dish, then arrange one layer of potatoes on the bottom. Cover with half of the chopped onion, add half cup of diced ham, then pour one third of the milk sauce over it. Add a new layer of potatoes, the rest of chopped onion and ham, then cover with the remaining sauce.

Cover the dish and bake it in the oven for about 90 minutes. Uncover, sprinkle with dried oregano, then return to the oven and bake it uncovered for 10 minutes.

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Macaroni And Cheese With Cream Of Mushroom Soup

Ingredients:

  • 300 g macaroni (elbow, fusilli, penne etc)
  • 1 can cream of mushroom soup (or 1 pack instant mushroom soup)
  • 1 garlic clove, minced
  • 1 cup chopped ham
  • 2 cups Cheddar cheese, shredded (you can use any cheese mix you wish)
  • salt, pepper to taste

Directions:

Cook the pasta al dente, which usually means 1-2 minutes less than the time indicated on the box. Drain well.

In a pot, heat the cream of mushroom soup until you bring it to a boil. Remove from heat, add the cheese and stir until it melts. In case the sauce is too thick, you can add 2-3 tablespoons of milk. Add the garlic, chopped ham, salt and pepper, then pour it over the macaroni. Stir well, until the pasta gets covered in cheese sauce.

Put in in a baking dish, sprinkle with breadcrumbs and bake in the oven preheated to 350 F. After 10-15 minutes of baking, remove the dish from oven and cover it (either with a lid or with aluminum foil), then bake it for 15 minutes more.

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