Thursday 17 November 2011

Jacket Potatoes

Baked potatoes!! And that too filled with mushrooms and cheese!! What could be more delicious than that. Jacket potatoes are very healthy as they retain all the vitamins which would otherwise have been lost while peeling the skin. These scrumptiously delicious crispy potatoes are perfect to serve as a side dish with your baked veggies or pasta. They are also a very healthy snack option to send in your little ones lunch box.
6 medium sized potatoes
2 tsp melted butter/olive oil
100 gms mushrooms, finely chopped 
2 tsp cheese spread
1 tsp mustard sauce
1 tsp dried Oregano
salt and pepper to taste
1 tsp grated cheese for the topping

Prior to cooking, wash the potatoes really well under running water to remove the dirt.
Scrub them really well, preferably with a brush to remove all the dirt.
Once the skin is squeaky clean dry them thoroughly with a cloth or a paper napkin.
Next, prick the skins a few times with a fork to allow the steam to escape while cooking them.
Rub the potato skin with some salt and a few drops of olive oil or melted butter.
Put the potatoes in a microwave proof dish and microwave for about 10 -12 minutes till cooked.
Finish cooking the potatoes by popping them in a preheated oven at 220C for 10 -15 minutes to get the perfect crispy skin.
Once the potatoes are done, keep them aside for a few minutes to cool.
Cut potatoes lengthways down center. 
Scoop flesh from each, leaving a 2cm-thick shell.
Add butter,cheese spread,mustard paste and oregano to the mashed potatoes and mix well.
Season with salt and pepper.
Saute the mushrooms in a little butter and add to the potato mixture.
Spoon this filling into the potato shells.
Sprinkle some grated cheese on top.
Grill in a preheated oven at 200C for 10 -12 minutes.
Serve them while still hot.

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