These twice baked potatoes (Jacket Potatoes) are filled with cheesy, buttery mash and creme fraiche. They make the perfect lunch or easy light supper. Especially when served with a fresh leafed salad. This recipe for Stuffed jacket potatoes will also make a great starter course when a half portion is served.
Roasting the potatoes is the first bake, scooping out the filling and mixing with butter, cheese and Creme Fraiche before filling the potato shells back and baking it again until the cheese topping has melted and the potatoes have heated through again.
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Ingredients and Substitutions
This is just an overview of the ingredients I used, with possible alternatives and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Baking Potatoes - Use large floury variety such as King Edward or Maris Piper
- Seasoning - Use white or black cracked pepper and crushed sea salt. These are my favourites.
- Butter - (not shown) You can use salted or unsalted butter, adjusting the salt and pepper seasoning if you wish.
- Cheese - Use a nice mild or strong firm cheese such as Cheddar Cheese.
- Parsley - Use flat or curly fresh Parsley. In the absence of fresh herbs used dried herbs.
- Creme Fraiche - Soured cream is also fine. Any left over creme fraiche can be used to top any of these desserts.
Step by Step Instructions
Preheat the oven to 200 deg fan assisted. Clean and wash the potatoes before placing them on a baking tray and cook for about 1 hour or until soft and tender inside. Tip: There is no need to wrap them in foil.
Step 1: Remove the potatoes from the oven and allow them to cool a little, before slicing them in half lengthways and carefully scooping out the centre leaving the shell with a thin layer of potato. Place the shells in an oven proof dish and return them to the oven for about 5 - 10 mins to crisp and firm up a little.
Step 2: In a bowl mash together the scooped out potato flesh, butter, creme fraiche, ¾ of the grated cheese (save the remainder for the topping) and chopped Parsley. Season to taste.
Step 3: Remove the potato shells from the oven and spoon the mixture back into the shells. Top with the remaining grated cheese. Return to the oven and bake for a further 10 - 15 mins until the cheese has melted and the potatoes have heated through.
Step 4: Serve straight away garnished with more parsley and a fresh green salad.
This recipe will serve 3 people, however, each half portion would make the ideal starter course or snack for 6 people. You could also serve it with a few Homemade Croutons
Cook's Tips
Tip 1 - Leave a small amount of potato flesh around the inside of the potato skins, as this will help keep the potato shells firm enough to support the filling.
Tip 2: Before baking the potatoes ensure the skins are clean removing any sprouting eyes.
FAQ
Wrapping baked potatoes in foil while baking with result in a soft potato shell which may not support the filling once you return it back to the oven for a second bake.
Pairing
These are some of my favorite dishes to serve with Twice Baked Potatoes
Other Potato Recipes That You May Like To Try.
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients. Subscribe to my Newsletter - Let's stay connected.
Recipe
Twice Baked Potatoes (Jacket Potatoes)
Equipment
- Baking Tray
- Baking dish
Ingredients
- 3 large baking potatoes
- 30 g butter salted or unsalted
- 120 ml creme fraiche or soured cream
- 100 g Mature Cheddar Cheese or any firm cheese
- Bunch of freshly chopped Parsley.
- Sea Salt and ground pepper. to taste
Instructions
- Preheat the oven to 200 deg fan assisted. Clean and wash the potatoes before placing them on a baking tray and cook for about 1 hour or until soft and tender inside. There is no need to wrap the potatoes in foil before baking.3 large baking potatoes
- Remove the potatoes from the oven and allow them to cool a little, before slicing them in half lengthways and carefully scooping out the centre leaving the shell with a thin layer potato. Place the shells in an oven proof dish and return them to the oven for about 5 - 10 mins to crisp and firm up a little.
- In a bowl mash together the scooped out potato flesh, butter, creme fraiche, ¾ of the grated cheese (save the remainder for the topping) and chopped Parsley. Season to taste.30 g butter, 120 ml creme fraiche, 100 g Mature Cheddar Cheese, Bunch of freshly chopped Parsley., Sea Salt and ground pepper.
- Remove the potato shells from the oven and spoon the mixture back into the shells. Top with the remaining grated cheese. Return to the oven and bake for a further 10 - 15 mins until the cheese has melted and the potatoes have heated through.
- Serve straight away garnished with more parsley and a fresh green salad.
Your Private Notes
Notes
Cook's Tips
Tip 1 - Leave a small amount of potato flesh around the inside of the potato skins, as this will help keep the potato shells firm enough to support the filling. Tip 2: Before baking the potatoes ensure the skins are clean removing any sprouting eyes. Should I Wrap Baking Potatoes in Foil Before Baking? Wraping potatoes in foil while baking with result in a soft potato shell which may not support the filling once you return it back to the oven for a second bake.Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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