Twice-baked jacket potatoes with goat's cheese
Print Recipe
120
Serves:     people
Notes from Anna
  • Pep up the humble jacket potato in next to no time with this simple recipe.
 

INGREDIENTS

Add to Shopping List
This recipe is in your Shopping List
SHARE

INSTRUCTIONS

  1. PRE-HEAT OVEN TO 190˚C/170˚C fan/gas 5
  2. Wash the potatoes and pat dry with kitchen paper. Brush each potato with olive oil, put on an oven tray and bake for 1½ hours to 1¾ hours according to the size of the potatoes.
  3. Wash and finely chop the chives. Break the egg into a bowl and beat lightly with a fork.
  4. SCOOP Remove the potatoes from the oven and let them cool for a few minutes. Then, using a fork to hold each potato firm, cut them in half lengthways.
  5. Scoop most of the potato into a bowl and place each skin back on the tray.
  6. Add the goat’s cheese, crème fraiche, beaten egg and chopped chives to the potato in the bowl. Sprinkle with a little salt and a generous grind of black pepper and mix well.
  7. Fill each potato skin with the cheese mixture and return to the oven for 15 minutes or until they have formed a golden crust.
  8. Serve immediately

Leave A Comment