Saturday Staples – Stuffed ‘tatoes

Posted on November 20, 2010


The 2nd of a short series of mini, single photo posts about food that we eat regularly.

Nothing fancy. Nothing complicated. Just everyday food that takes minutes to make and doesn’t need special equipment, scales or unusual ingredients.

If I make jacket potatoes, I make an oven full.

Not because we are greedy, oh no.

Sometimes I save them for the next day. I slice them thickly and fry them in olive oil with plenty of salt and pepper. Jacket potatoes make THE best fried potatoes to go with chilli, or even with bacon and egg for a hefty breakfast.

Or, I make them into these.

  • Fry off a packet of pancetta or streaky bacon, some garlic and an onion in plenty of olive oil
  • Note a pattern here as most of my meals start with this
  • Most things taste better if you add these things
  • Cut the jacket potatoes in half
  • Scoop them out with a spoon, so that a thin layer of potato remains in the skin
  • Mash the potato in a large bowl, adding plenty of seasoning and some dried rosemary
  • Mix in the cooked pancetta, garlic & onion (plus the bacon fat and olive oil)
  • Add a good amount of grated cheddar cheese
  • Mix well and spoon back into the potato shells
  • Bake for 40 minutes in a ‘quite hot’ oven

These are really good with a green salad, or left to cool and taken for a picnic, or even better when you sneak one out of the fridge with a beer for late night munchies.