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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Twice Baked Potatoes

Twice baked potatoes are nothing else than stuffed jacket potatoes returned to the oven after the inside has been mixed with various fillings such as cheese, egg or bacon. Not only are these potatoes delicious, they are also festive, therefore they can make a hit at Christmas or Thanksgiving dinner, or at any other celebration.

Ingredients for 6 servings:

  • 3 large baking potatoes (choose healthy ones, with nice skin)
  • 1 cup sour cream
  • 6 bacon slices
  • 3 green onions, chopped
  • 3 tablespoons butter
  • 1 cup Cheddar cheese, shredded
  • salt and pepper

Preparation:
Preheat the oven to 350F. Clean and dry the potatoes, then bake them for about one hour.

Fry the bacon slices in a skillet for about 2-3 minutes on each side. When they are nicely browned, remove from the pan and drain them on paper towels. Crumble them and set them aside. It’s nicer to first brown, then crumble the bacon, because if you do otherwise, it will retain too much oil.

When the potatoes are baked, remove them from the oven and let them cool for about 10 minutes, then cut them in halves lengthwise. Scoop the interior carefully in a large bowl, leaving the skin intact. Don’t throw away the skins, we are going to need them later on.

Add sour cream, salt, pepper, butter, half the green onions amount and half the cheese to the bowl with potato flesh. Mix well until the composition gets creamy and uniform. You can use a hand mixer, it’s much faster than the manual way.

Spoon the creamy mixture back into the potato shells. Top with the remaining sour cream, onions and bacon. Return the tray to the oven and bake for 15 minutes. Serve hot.

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