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.
Servings2 people
Ingredients
- 3 potatoes small
- 1 cube cheese small grated
Inner Stuffing:
- ¼ cup rajma
- 2 and ½ 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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