Baked Jacket Potatoes Recipe
Ingredients
| Potatoes | 4 Large | |
| Ham and corn filling | ||
| 185 g/6 oz ham, chopped | ||
| 125 g/4 oz canned creamed sweet corn | ||
| 1/4cup60 g/2 oz sour cream | ||
| 60 g/2 oz tasty cheese grated | ||
| Snipped chives | 2 Tablespoon | |
| black pepper | 1 | |
| Cheesy mushroom filling | ||
| 30 g/1 oz butter | ||
| Onions spring | 2 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 155 g/5 oz button mushrooms, sliced | ||
| Parsley | 1 Tablespoon, chopped | |
| 1/2 cup/125 g/4 oz sour cream | ||
| 120 g/4 oz Parmesan cheese, grated | ||
Directions
1. Scrub potatoes and pat dry with absorbent kitchen paper. Pierce skin of potatoes several times with a fork. Place potatoes on an oven rack and bake at 200°C/400°F/ Gas 6 for 1 hour or until tender. To fill, cut cooked potatoes in half and scoop out flesh leaving a 1 cm/1/2 in shell. Mash potato flesh.
2. For ham and corn filling, add ham, corn, cream, cheese, chives and pepper to mashed potato.
3. For cheesy mushroom filling, melt butter in a frying pan over a medium heat, cook spring onions and garlic, stirring, for 2 minutes. Add mushrooms and parsley and cook for 3 minutes. Add mushroom mixture, cream, cheese and pepper to mashed potato.
4. Spoon each filling into potato shells and bake for 15 minutes or until golden.
2. For ham and corn filling, add ham, corn, cream, cheese, chives and pepper to mashed potato.
3. For cheesy mushroom filling, melt butter in a frying pan over a medium heat, cook spring onions and garlic, stirring, for 2 minutes. Add mushrooms and parsley and cook for 3 minutes. Add mushroom mixture, cream, cheese and pepper to mashed potato.
4. Spoon each filling into potato shells and bake for 15 minutes or until golden.
Chef
