Twice Baked Potatoes (Jacket Potatoes)

5 from 1 vote

Twice Baked Potatoes (Jacket Potatoes)

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.

Prep Time5

Cook Time1 15

Total Time1 20

Course: Main Course, supper

Cuisine: British

Keyword: Fresh Parsley, Stuffed Baked Potato

Servings:

Calories: 453kcal

Author: Lynn

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.

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