Posted: 3 January 2019
200g floury potato, scrubbed (such as Rooster or Maris Piper)
1 tsp rapeseed oil (5g)
20g Cheddar cheese
2 tsp sour cream (10g)
1 tsp snipped fresh chives (5g – optional)
25g watercress or mixed baby salad leaves
sea salt and freshly ground black pepper
Preheat the oven to 200C / 400F / gas mark 6. Pierce the potato a couple of times with a fork to prevent it from splitting while it is cooking and rub all over with the oil to help the skin crisp up, then wrap in foil. Place the potato directly on the oven shelf. Bake for 1 hour until slightly softened when squeezed. Either use immediately or leave until cool enough to handle and chill in the fridge for up to 2 days is fine.
To stuff the jacket potatoes, keep the oven temperature the same. Cut each potato in half, carefully scoop out the middle of the potato, leaving the skin unbroken. Place the scooped out potato in a bowl and grate in the cheese. Then add the sour cream and chives, if using. Season lightly with salt, if using and plenty of freshly ground pepper.
Arrange the potato shells back on a baking sheet and carefully scoop the mixture back into the shells. Sprinkle over the cheese and bake for 15-20 minutes until well heated through and golden. Serve on a plate with the watercress and baby mixed salad leaves.
Keep the cooked jacket potatoes covered with clingfilm in the fridge for up to 2 days and once the potatoes have been stuffed with the filling they would keep for another 2 days, again covered with clingfilm in the fridge. To transport, store in a suitable microwaveable container and cook on high for 3 minutes until piping hot. Bring along a knife and fork to eat.