Spudman, the TikTok sensation, had people queuing for hours at Crosby Beach in Liverpool this week to sample his famous jacket potatoes. If you missed out on tasting one of his renowned spuds or decided that waiting three hours in line for a potato and beans was too much, don’t worry, reports Liverpool Echo.
Mary Berry has unveiled her recipe for “posh” jacket potatoes. The TV chef has shared four toppings for the “ultimate comfort food”, the humble baked potato: pesto, bacon and mushroom, spring onion and soured cream, and pepper and goats’ cheese. On the BBC Food website, where the recipes were first published, Mary stated: “Baked potatoes are surely the ultimate comfort food, great for feeding a crowd.
“Choose one or more of these lovely fillings to make a change from plain jacket potatoes. Each topping is enough for four potatoes, or eight halves.”
To start preparing your spuds, preheat the oven to 220C/200C Fan/Gas 7. Bake four large baking potatoes for about an hour, or until soft in the middle.
Cut the potatoes in half and scoop out the flesh into a bowl. Mix in two tablespoons of milk and a knob of butter.
For the bacon and mushroom topping, fry four rashers of bacon (cut into small pieces) until crisp, then add 50g sliced button mushrooms and fry over a high heat for a few minutes.
For the spring onion and soured cream topping, heat a tablespoon of olive oil over high heat and fry four chopped spring onions until they soften. Mix these into the potato flesh along with four generous tablespoons of soured cream.
For the pepper and goats’ cheese topping, slice two large roasted red peppers into strips and combine them with the potato flesh, one tablespoon of soft goats’ cheese and a tablespoon of freshly chopped basil.
To start preparing your potatoes, preheat the oven to 220C/200C Fan/Gas 7. Bake four large baking potatoes for approximately an hour, or until they are soft in the middle.
Mix in three tablespoons of basil pesto or any other topping of your choice from the above options, and season with salt and pepper. Spoon this mixture back into the potato skins.
Place the potatoes in a roasting tin. Sprinkle over Parmesan (for the pesto topping) or cheddar (for the bacon and mushroom topping), or dust with paprika (for the spring onion topping).
Drizzle a bit of olive oil over the top and return the potatoes to the oven for about 15 minutes, or until the topping is golden and the skins are crispy.
Garnish with chopped parsley and serve while hot.
