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


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  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

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