For me, the best bits of a jacket potato is the crisp skin and whatever you can put inside it. This recipe ramps up both. You can fill and bake these ahead of time, and warm through before serving.
INGREDIENTS Serves six as a snack or three as a main course with a Tomato salad.
3 large baking potatoes
2 tablespoons olive oil
Salt and black pepper
2 bunches spring onions, trimmed and cut on an angle into 2cm pieces
2 tablespoons thyme leaves
150g cooking chorizo, peeled and roughly chopped
25g basil leaves, shredded
110g gruyère, coarsely grated
Heat the oven to 200C
Put the potatoes on a baking tray and bake for 90 minutes, until soft all the way through.
Leave to cool down and, when cool enough to handle, cut in half and scoop the flesh into a large bowl (take care not to tear the skins): you should end up with about 720g. Lightly mash the potato and set aside.
Put the potato skins cut side up on a medium baking tray lined with greaseproof paper and drizzle over a tablespoon of oil. Sprinkle with an eighth of a teaspoon of salt and a good grind of pepper, roast for eight minutes, until browned and crisp, then remove.
Put a medium, nonstick frying pan on a medium-high heat with the remaining tablespoon of oil. Once hot, fry the spring onions and thyme for five minutes, stirring a few times, until soft and starting to brown, then add the chorizo and fry for four minutes more, until the chorizo is cooked.
Scrape the contents of the pan and any oil into the potato flesh bowl and mix in the basil, four-fifths of the gruyère, half a teaspoon of salt and a generous grind of pepper. Spoon the mixture into the potato skins equally – you’ll have enough to pile it up inside – then sprinkle with the remaining cheese.
Bake for 10 minutes, until the cheese has melted and the filling is golden-brown.
Serve hot
Original recipe Yotam Ottolenghi writing in the Guardian
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