Jacket potatoes provide a basis for variety of tasty fillings. Each filling makes enough for four potatoes. Choose one and enjoy a really tasty and interesting snack.

How to make savoury jacket potatoes? Savoury jacket potatoes recipes and ingredient shared on our page.

Savoury jacket potatoes ingredients

4 x 225g baking potatoes
25g butter
1-2 tbls milk
Salt and ground black pepper
Flat-leaved parsley, to garnish
Cheese and onion filling
25g butter
2 spring onions, finely chopped
50g cheddar cheese, grated
Bacon and mushroom filling
25g butter
4 rashers of bacon, chopped
50g mushrooms, thinly sliced
2 eggs, beaten
Salmon filling
60g tinned pink salmon
1-2 tbls tomato ketchup
Salt and ground black pepper

Preparation time : 10-20 minutes

Cooking time : 1 1/4 hours

Author : Prue Leith

Cookbook : Quick and easy (Confident Cooking)

Savoury jacket potatoes recipe

1. Preheat the oven to 200 C Gas 6. Prick the potatoes all over with a fork then bake for 1 hour, or until a skewer can be pushed easily into them. Cut the potatoes open, scoop out the centres, mash with the butter and milk and season with salt and pepper.

2. For the cheese and onion filling: place the butter and onions in a pan and cook until the onions are soft. Stir in the potato and half the cheese. Pile into the skins. Sprinkle with the remaining cheese and grill.

3. For the bacon and mushroom filling: melt the butter and cook the bacon and mushtrooms for 5 minutes. Put half the potato mixture into the skins and add half the bacon, mushrooms and tomatoes. Put the remiainder of the potato mixture into 2 piping bag and pipe 4 border around each potato. Fill the centres with the remaining bacon, mushrooms and tomatoes. Spoon the egg over the top and put potatoes back in the oven until heated through.

4. For the salmon filling: drain the salmon and discard any skin and bones. Mash with the potato, mayonnaise, tomato ketchup and sesoning. Pile into the skins, reheat in the oven, garnish and serve. Enjoy your meal!

(Pierce the potatoes, Wrap in a double thikness of kitchen paper and cook on high (%100) for 12-15 minutes. Leave potatoes to stand for 3-4 minutes then scoop out centres, prepare the filling and cook for a further 3-5 minutes). )