Ham and cheese in their jackets

Ham and cheese in their jackets

From Pasta to Pancakes
Claire Peters

I love this and I find it such a great way of using up leftover ham and cheese. You create a really delicious filling by spooning out the potato inside mixing with all sorts, then spooning it all back in. When your work is getting you down, make yourself a jacket potato and I am sure all will seem much better.


Quantity Ingredient
4 large white potatoes
2 tablespoons olive oil
100g butter
200g ham, chopped
250g cheddar cheese, grated, plus extra to top


  1. Preheat the oven to 200°C. Prick the skin 3–4 times. Set aside for 5 minutes to cool.
  2. Rub the oil over both potatoes and rub in some salt.
  3. Bake in the oven for an hour, until crispy. To test if the potatoes are cooked, run a skewer or fork into a potato – it should be lovely and soft.
  4. Cut the potatoes in half and gently scoop out the hot potato inside, leaving the skins intact. Put the inside in a large mixing bowl.
  5. Mix the butter, ham and cheese with the potato, and season with salt and pepper. It should be quite creamy and very delicious.
  6. Spoon the filling back into the potato skins and top with more cheese.
  7. Place under a hot grill for 3–4 minutes until the cheese is golden. If you don’t have a grill, preheat the oven to 150°C and brown the tops.

Optional extras:

  • A couple of crushed garlic cloves would be brilliant added to the ham and cheese, as would some chopped herbs – I would suggest 2 tablespoons of chopped rosemary.

Serving suggestions:

  • Eat with a crisp green salad on the side.


  • Any leftovers will keep in the fridge for 3 days. To reheat, place in the oven at 150°C for 15 minutes until hot.
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