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Cajun stuffed jacket potatoes

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Cajun stuffed jacket potatoes
Cajun stuffed jacket potatoes
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

What better comfort food is there than a wonderful baked jacket potato to make us feel better? This simple dish can be made extra special with just a little effort and imagination any number of extra ingredients can be added to the humble jacket potato in this recipe Cajun spice blend, mustard, chillis, spring onions and cheese have been used to give a delicious flavour. An egg stirred into the mixture makes it puff up slightly which gives an interesting texture. Serve these jackets their own or with a green salad and crusty bread for a light lunch or as a vegetable accompaniment to any kind of meat or fish.

Ingredients

  • 2 large baking potatoes
  • 25g butter
  • 1 tsp English mustard
  • 2 tsp Cajun spice blend
  • 4 small spring onions, finely chopped
  • 1 mild green chilli, deseeded and chopped
  • 125g mature Cheddar cheese, grated
  • 1 egg, medium, beaten
  • Salt and freshly ground black pepper

To speed up the cooking time cook the potatoes in the microwave before filling, then finish in the oven as above. Try different cheeses instead of Cheddar Red Leicester makes a good alternative.

Method

  1. Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6. Scrub the potatoes, dry thoroughly and pierce several times with a skewer or fork.
  2. Bake in the oven for about 60 70 minutes or until softened and fully cooked.
  3. Cool the potatoes slightly then once cool enough to handle, cut them in half lengthways and scrape the flesh into a bowl.
  4. Mash the potatoes until smooth and lump free and then add the butter, mustard, Cajun spice blend, spring onions, chilli, 2/3rds of the cheese and salt and pepper.
  5. Stir the beaten egg gently through the potato mixture.
  6. Spoon the mixture back into the potato skins and sprinkle each with the remaining cheese.
  7. Put the potatoes in a baking dish and bake for a further 20 minutes until the cheese is golden and bubbling and the potatoes look slightly puffy. Serve immediately.

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