Jacket potatoes are very easy to cook, offering multiple different filling options to try.
When eaten with the skin, the potato provides a good source of fibre and essential vitamins and minerals.
There are many ways to cook a baked potato, but this one from BBC Good Food claims to be the “perfect” one.
The recipe notes said: “Follow our guide to getting crisp, fluffy baked potatoes, then try one of our new toppings for a filling supper.”
It serves one, so double or triple the recipe, depending on how many people you are cooking for.
Ingredients:
One baking potato
Oil
A little lemon zest
One heaped teaspoon of capers
One hot-smoked salmon fillet
Squeeze of lemon juice
50g light soft cheese
Method
Oven:
Heat the oven to 220C or 200C fan and rub a little oil and seasoning over the potatoes.
Bake in the oven on a baking tray for 25 minutes. Then, turn down the oven to 190C or 170C fan and bake for one hour until the flesh is tender and the skin is crisp and golden.
Microwave:
For a “much quicker option”, you can also use the microwave to create a delicious baked potato.
Start by pricking the potato with a fork and then wrapping it in a sheet of kitchen paper and microwaving it on high for eight to 10 minutes.
To achieve a “crisp skin” without using the oven for a lengthy period of time, rub it with a little oil and then flash it under a hot grill, turning it often.
To serve, slice a cross in the centre, squeeze the base and then choose your favourite filling.
For the salmon and soft cheese filling, mix 50g of light soft cheese with a squeeze of lemon and seasoning.
Pile it into the jacket and flake the salmon on top, sprinkling over the capers and a little lemon zest for a delicious and healthy dinner.
