RECIPE: Warm up this winter with Parker’s Loaded Jacket Potato treat
01 July 2024
No stranger to the kitchen, Year 1 student-chef from St Columba’s Catholic Primary School Parker shares one of his go-to’s for a simple, effective meal. Parker said this recipe is awesome because you can choose whatever toppings you like to suit your palette.
Ingredients
3-6 large potatoes
Tablespoon of olive oil
Topping Options
Classic
2 tablespoons of sour cream and chopped fresh chives
Aussie
420g can baked beans
1/2 cup grated tasty cheese
French
1 stalk celery chopped
185g drained can tuna in springwater
¼ cup whole egg mayonnaise
2 tablespoons sliced black olives
2 teaspoons Dijon mustard
Fresh chives to serve
Method
1. Preheat oven to 200C/180C fan forced.
2. Brush potatoes with olive oil and wrap each one in aluminium foil. Place in shallow baking tray. Bake for 55 minutes or until potatoes are soft in the middle when skewered. Leave in tray for 5 minutes before removing foil.
Classic – Cut potatoes length ways and short ways. Combine sour cream and chives and spoon into the middle of the cuts.
Aussie – Cut potatoes length ways and short ways. Warm baked beans in a small saucepan over medium heat. Divide beans into the middle of potatoes and top with cheese.
French – Cut potatoes length ways and short ways. Combine celery, mayonnaise, tuna, Dijon and olives. Spoon the mixture into the middle of the potatoes. Top with fresh chives.
