Jacket Potatoes Recipe

Jacket Potatoes is a tasty starter made by packing rajma in potato shell and then layering with cheese, herbs and spices. Jacket potatoes is a starter which can become a regular menu at our home once tasted. How to make Jacket potatoes is posted in this recipe with step by step pictures.

Jacket Potatoes was on my to bake list since I saw it in a no oil cookbook. I just adapted the recipe from there but modified it according to my preference and convenience as usual and it turned out super good that it didn’t last that long. There is a lot of variation in jacket potatoes – I saw some with whole potatoes baked with skin but I preferred this way. It is a great appetizer/starter to serve for guests or for your kids, they will sure enjoy it.

About Jacket Potatoes

Jacket Potatoes is a tasty and appetizing starter made by first cooking potatoes then stuffing it with rajma and topping it with cheese. This is too good with melted cheese on top and spicy rajma stuffing inside.

Jacket Potatoes is a party pleaser and serves as a great appetizer. Do try this easy jacket potatoes and enjoy!

Jacket Potatoes Ingredients

• Potatoes – Choose 3 small potatoes.
• Cheese – I have used processed cheese, you can use mozzarella cheese too.
• Rajma – Soak rajma overnight, pressure cook then use it.
• Onion – Sauté onion along with other spices and herbs.
• Spices and herbs – Chili flakes, oregano is used
• Tomato sauce – Tomato ketchup gives a nice taste.

Similar Recipes

• Veg Pizza
• Pizza on skillet
• Chapati pizza
• Dosa Pizza
• Paneer Pizza
• Bread Pizza

How to make Jacket Potatoes Step by Step

1.Soak rajma overnight or at least for 8 hours, then pressure cook along with required water for 5 whistles, set aside. Heat a pan with oil – add onion, garlic and sauté till golden brown. Add tomato ketchup, oregano and sauté for 3 minutes.

2.Then add cooked rajma and toss it well until the sauce nicely coats rajma. Set the stuffing aside.

3.Boil 3 whole potatoes with skin for 4 whistles along with salt and water. Peel of the skin and cut them into half and scoop out the inner part as shown in the pic. Don’t dig in more just scoop it gently with a spoon.1 half crumbled so only 5 halves were there for me.

4.In a mixing bowl – add all the ingredients listed under ‘For the outer covering’ mix well. Then take each halved potato and sip it in the chili flakes mixture so the outer surface of the potato is coated well with the chili flakes mixture. Arrange it in a baking tray with aluminum foil. Meanwhile preheat oven at 180 deg C for 10 minutes.

5.Spoon the rajma mixture and carefully fill in each potatoes scooped portion. Then add grated cheese. Bake it for 15-20 minutes until cheese melts and outer layer becomes slightly browned.

Serve it hot with extra cheese if you prefer.

Expert Tips

• Choose small tender potatoes so that it cooks faster and its easy to scoop.
• Use little water to cook rajma  so that there is no need to strain.
• While scooping don’t give pressure, just do it gently. I didn’t get it perfect too but its okay for first timer I guess.
• I used the scooped potato portion for aloo paratha.
• You can use any bean of your choice. Using smaller variety beans is easy to fit in the scooped portion so I suggest dried butter beans / soya beans.
• If you don’t have olive oil, then go ahead with cooking oil.
• If you choose bigger potatoes then filling the stuffing will be easy but while eating, the outer layer of potato will be bland and not juicy.
• You can even skip peeling the skin and bake it as such.
• You can even grill it for the last 3mins to get a crispy outer layer but the cheese will get crispy too. If you prefer that way then go ahead.

Serving and Storage

Jacket Potatoes tastes best when served as a starter. Serve it hot!

If you have any more questions about this Jacket Potatoes do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Jacket Potatoes? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Jacket Potatoes Recipe

Jacket Potatoes is a tasty starter made by packing rajma in potato shell and then layering with cheese, herbs and spices. Jacket potatoes is a starter which can become a regular menu at our home once tasted. How to make Jacket potatoes is posted in this recipe with step by step pictures.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 3 potatoes small
• 1 cube cheese small grated

Inner Stuffing:

• 1/4 cup rajma
• 2 and 1/2 tablespoon big onion finely chopped
• 1 tablespoon garlic finely chopped
• 1 tablespoon tomato ketchup
• 1 pinch oregano / mixed herbs
• 3 teaspoon olive oil
• salt to taste

Outer Covering:

• 1 teaspoon chilli flakes
• 2 teaspoon olive oil
• 1 teaspoon oregano
• salt to taste

Instructions

• Soak rajma overnight or at least for 8 hours, then pressure cook along with required water for 5 whistles, set aside. Heat a pan with oil – add onion, garlic and sauté till golden brown. Add tomato ketchup, oregano and sauté for 3 minutes.
• Then add cooked rajma and toss it well until the sauce nicely coats rajma. Set the stuffing aside.
• Boil 3 whole potatoes with skin for 4 whistles along with salt and water. Peel of the skin and cut them into half and scoop out the inner part as shown in the pic. Don’t dig in more just scoop it gently with a spoon.1 half crumbled so only 5 halves were there for me.
• In a mixing bowl – add all the ingredients listed under ‘For the outer covering’ mix well. Then take each halved potato and sip it in the chili flakes mixture so the outer surface of the potato is coated well with the chili flakes mixture. Arrange it in a baking tray with aluminum foil. Meanwhile preheat oven at 180 deg C for 10 minutes.
• Spoon the rajma mixture and carefully fill in each potatoes scooped portion. Then add grated cheese. Bake it for 15-20 minutes until cheese melts and outer layer becomes slightly browned.
• Serve it hot with extra cheese if you prefer.

Notes

• Choose small tender potatoes so that it cooks faster and its easy to scoop.
• Use little water to cook rajma  so that there is no need to strain.
• While scooping don’t give pressure, just do it gently. I didn’t get it perfect too but its okay for first timer I guess.
• I used the scooped potato portion for aloo paratha.
• You can use any bean of your choice.Using smaller variety beans is easy to fit in the scooped portion so I suggest dried butter beans / soya beans.
• If you don’t have olive oil, then go ahead with cooking oil.
• If you choose bigger potatoes then filling the stuffing will be easy but while eating, the outer layer of potato will be bland and not juicy.
• You can even skip peeling the skin and bake it as such.
• You can even grill it for the last 3mins to get a crispy outer layer but the cheese will get crispy too.If you prefer that way then go ahead.
• Boil 3 whole potatoes with skin for 4 whistles along with salt and water. Peel of the skin and cut them into half and scoop out the inner part as shown in the pic. Don’t dig in more just scoop it gently with a spoon.1 half crumbled so only 5 halves were there for me.

Nutrition Facts

Jacket Potatoes Recipe

Amount Per Serving (200 g)

Calories 445 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 1mg0%

Sodium 110mg5%

Potassium 1662mg47%

Carbohydrates 76g25%

Fiber 15g63%

Sugar 5g6%

Protein 13g26%

Vitamin A 373IU7%

Vitamin C 67mg81%

Calcium 86mg9%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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