Roasted jacket spuds

Roasted jacket spuds

By
From
Dig In!
Serves
4
Photographer
Mark Roper

I grew up eating baked potatoes and I still love them. I often have these for lunch at home, or take them to work if I have a microwave handy. I also like to wrap them in foil and chuck them in the coals of the barbecue.

Ingredients

Quantity Ingredient
4 large potatoes
1 teaspoon salt flakes

Method

  1. Preheat the oven to 220°C (or 200°C for a fan-forced oven).
  2. Wash and scrub the potatoes to remove any grit, then allow them to dry and dust with salt.
  3. Wrap the potatoes in foil and bake them for 1 hour or until tender.
  4. Remove the potatoes from the oven and open the foil parcel. Cut three-quarters of the way through the potatoes and open them out. Fill with your desired topping.

Mexican nachos

Ingredients

Quantity Ingredient
250g Spicy mexican bean wraps with corn salsa, spicy beans only
1 avocado, thinly sliced
125g tinned corn kernels, drained and rinsed
large handful corn chips, lightly crushed
125g grated tasty cheese
60g sour cream

Method

  1. Warm the beans in a small saucepan over medium–low heat for 4–5 minutes. Top the potatoes with the avocado, followed by the beans and corn. Scatter over the corn chips and cheese and finish with a dollop of sour cream.

Bacon, sour cream and chives

Ingredients

Quantity Ingredient
4 rashers bacon, thinly sliced
80g sour cream
8 chives, thinly sliced

Method

  1. Pan-fry the bacon until crisp and golden, then drain on paper towel. Scatter the bacon over the potatoes. Finish with a dollop of sour cream and scatter over the chives.

Chilli con carne

Ingredients

Quantity Ingredient
250g Chilli con carne
90g grated tasty cheese

Method

  1. Warm the chilli con carne in a small saucepan over medium–low heat for 4–5 minutes. Fill the potatoes with the warmed chilli con carne and top with the cheese.

Kimchi and shredded chicken

Ingredients

Quantity Ingredient
175g shredded poached or left-over roast or barbecued chicken
250g Kimchi
kewpie mayo, to serve
or Quick whole egg mayo… and how to spice it up, to serve

Method

  1. Warm the chicken in a frying pan over medium heat for about 1–2 minutes. Fill the potatoes with kimchi, top with the chicken and drizzle with mayo.

Tuna mayo with pickled eschalots

Ingredients

Quantity Ingredient
180g tinned tuna chunks in olive oil, drained
2 tablespoons Quick whole egg mayo… and how to spice it up
pickled eschalots, to serve, (see note)

Method

  1. Combine the tuna and mayo in a small bowl and season to taste. Fill the potatoes with the tuna mixture and scatter over the pickled eschalots.

Curried egg with rocket or watercress

Ingredients

Quantity Ingredient
large handful watercress sprigs or wild rocket leaves, washed
1 quantity curried egg, (see note)

Method

  1. Fill the potatoes with watercress or rocket and top with the curried egg. Season to taste.

Herbed mushrooms with garlic and sour cream

Ingredients

Quantity Ingredient
20g butter
200g swiss brown or button mushrooms, sliced
1 thyme sprig
1 garlic clove, crushed
2 tablespoons sour cream

Method

  1. Melt the butter in a medium frying pan over medium heat until foaming. Add the mushrooms, thyme sprig and garlic and cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 5–6 minutes. Stir in the sour cream and season to taste. Fill the potatoes with the mushroom mixture.

Salmon with miso butter and sesame seeds

Ingredients

Quantity Ingredient
1 tablespoon sesame seeds
1 teaspoon olive oil
200g salmon fillet
60g unsalted butter, softened
2 teaspoons white miso paste

Method

  1. Heat a small frying pan over medium–high heat. Dry-fry the sesame seeds for 3–4 minutes or until lightly toasted. Set aside. Add the oil to the same frying pan, add the salmon and cook for 2–3 minutes each side until done to your liking. Set aside to rest for 5 minutes. Whisk the butter until smooth, then add the miso and whisk until well combined. Flake the salmon and top the potatoes with it. Add a dollop of miso butter and a sprinkle of toasted sesame seeds.

Note

  • For the pickled eschalots, put 60 ml water, 60 ml vinegar, 55 g sugar and 1 tablespoon yellow mustard seeds in a small saucepan. Bring to the boil and remove the pan from the heat. Add 1 thinly sliced eschalot and set aside to let it cool and pickle in the liquid for at least 20 minutes. Transfer to paper towel to drain.

Note

  • To make the curried egg, put 8 large eggs in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil for 4 minutes. Drain the eggs and run them under cold water to cool rapidly, then peel. Put the eggs in a medium bowl and mash them with a fork. Add 60 ml homemade mayonnaise, 15 g finely chopped parsley, 1 teaspoon dijon mustard and 1 teaspoon curry powder and mix until everything is well combined. Season with salt and pepper.
Tags:
dig in
brent
owens
masterchef
tv
celebrity
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again