Potato Jackets | Jacket Potatoes
Jacket Potato is a crunchy tasty starter made by packing rajma in scooped potato and then layering with cheese, spices & condiments. Jacket potatoes is a less cheered 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.
Servings2 people
Ingredients
- 3 potatoes small
- 1 cube cheese small grated
Inner Stuffing:
- 1/4 cup rajma
- 2.5 tablespoon big onion finely chopped
- 1 tablespoon garlic finely chopped
- 1 tablespoon tomato ketchup
- a pinch oregano / mixed herbs
- 3 teaspoon olive oil
- salt to taste
Outer Covering:
- 1 teaspoon chilli flakes
- 2 teaspoon olive oil
- salt to taste
- 1 teaspoon oregano
Instructions
- Soak rajma overnight or atleast for 8 hrs, then pressure cook along with required water for 5 whistles, set aside.
- Heat a pan with oil – add onion,garlic and saute till golden brown.
- Add tomato ketchup, oregano and saute for 3mins.
- 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 potatoe and sip it in the chilli flakes mixture so the outer surface of the potato is coated well with the chilli flakes mixture.
- Arrange it in a baking tray with aluminium foil.
- Meanwhile preheat oven at 180 deg C for 10mins.
- Spoon the rajma mixture and carefully fill in each potatoes scooped portion.
- Then add grated cheese.
- Bake it for 15-20mins until cheese melts and outerlayer 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 do not give pressure, just do it gently. I did not 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 do not 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.
Nutrition Facts
Potato Jackets | Jacket Potatoes
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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