Posted: 3 January 2019
200g potato, scrubbed (such as Rooster or Maris Piper)
1 teaspoon rapeseed oil (5g)
2 teaspoons sour cream (10g)
1 teaspoon snipped fresh chives (optional) (5g)
20g Cheddar cheese
25g baby spinach or mixed baby salad leaves
salt (optional) 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 if cooled down and put in the fridge within 2 hours.
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 add the sour cream and chives (optional). Season lightly with salt (optional) and pepper to taste.
Arrange the potato shells back on a baking sheet and carefully scoop the mixture back into the shells. Grate over the cheese and bake for 15-20 minutes until piping hot and golden.
Arrange the twice baked jacket potato on a plate with the spinach or baby mixed salad leaves to serve.
Keep the cooked jacket potato covered with cling film 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 heat up bake as described above. 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.
*Suitable for vegetarians.