3 Mouthwatering Jacket Potato Toppings
Do you ever think: Have I really fulfilled my potato potential?
Are there toppings beyond beans, or more fillings than tuna fish? If you’re looking for new ways to up your jacket potato game, here’s my new favourite hack. Just use Gousto recipes! These are three that I’m loving right now.
First up, let’s make that jacket potato
The classic method is 200ºC for around an 1 hour – 1 hour 20mins.
For a crispy golden-brown skin and a soft, fluffy inside, bake for 2 hours 20 minutes at 180ºC.
No time for that? Pop your spud in the microwave on high for 5 minutes to give it a head start, then finish in the oven for 30-40 minutes.
Cheesy Black Bean Chilli
If a tin of beans is your topping of choice, I think you’ll love this Gousto chilli instead. Smoky, rich chilli non carne, brimming with black beans and topped with cheddar.
Cook time: 10 minutes
Tops: four jacket potatoes
1 spring onion
2 tsp ground cumin
1/2 can of kidney beans (185g)
80g natural yoghurt
40g cheddar cheese
1 can of black beans (400g)
1 can of tomato frito (200g)
2 tsp smoked paprika
vegetable stock cube
1 tbsp roasted garlic paste
20g chipotle paste
Step 1: Boil half a kettle, then drain and rinse the kidney beans and black beans.
Step 2: Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Trim, then chop the spring onions roughly (chop them in one bunch for speed!)
Step 3: Add the roasted garlic paste, smoked paprika and ground cumin and cook for 30 seconds.
Step 4: Add the drained beans, tomato frito, chipotle paste, vegetable stock mix, 200ml boiled water and the juice of 1/2 lime. Bring to the boil over a high heat and cook for 3 minutes.
Step 5: Grate the cheddar cheese, and chop the coriander finely, including the stalks. Cut the remaining lime into wedges
Step 6: Once done, mash some of the beans lightly with a masher and give everything a good mix up until combined and thickened. Spoon your chilli over your baked potatoes, then garnish with the chopped coriander, grated cheese, chopped spring onions and lime wedges.
Dollop over the natural yoghurt and dig in!
Chickpea Tikka Masala
When two comfort foods become one, it’s a magical thing.
Cook time: 30 minutes
Tops: four potatoes
1 tsp ground paprika
1 bag of flaked almonds (15g)
1 Knorr vegetable stock cube
50g solid coconut cream
1 brown onion
1 can of chickpeas (400g)
1 garlic clove
1 tomato paste sachet (32g)
1 pot of mango chutney (20g)
1 tbsp korma curry powder
Step 1: Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat.
Step 2: Once hot, add the chopped onion and cook for 6-8 min or until soft
Step 3: Boil a kettle, then drain and rinse the chickpeas.
Step 4: Chop the tomatoes roughly, and peel and finely chop (or grate) the garlic.
Step 4: Once the onion is soft, add the chopped tomatoes and garlic to the pan and cook for 4-5 minutes or until they’ve completely broken down.
Step 5: Meanwhile, remove the coconut cream from the sachet and chop it roughly.
Step 6: Dissolve the Knorr vegetable stock cube, chopped coconut cream and tomato paste in 300ml boiled water.
Step 7: Once the tomatoes have broken down, add the ground paprika, korma curry powder and drained chickpeas to the pan and cook for 1-2 minutes more.
Step 8: Add the coconut stock and mango chutney to the pan and cook for 6-7 min further or until it’s thickened in consistency.
Step 9: Chop the coriander finely, including the stalks, then serve up your chickpea tikka masala on your potatoes. Sprinkle over the flaked almonds and coriander, and you’re done!
Red Pepper and Sausage
This one’s adapted from one of my favourite Gousto recipes. It’s our Red Pepper & Sausage Pasta with crunchy garlic crumbs, just minus the pasta.
Cook time: 30 mins
Tops: 4 potatoes
6 Cumberland sausages
1 tbsp balsamic vinegar sachet
1/2 chicken stock cube
1 tsp dried oregano
1 red onion
1/2 can of chopped tomatoes (210g)
1 garlic clove
1 red pepper
30g panko breadcrumbs
1 tbsp tomato paste
Step 1: Peel and finely chop (or grate) the garlic. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the garlic, panko breadcrumbs and a pinch of salt and cook for 3-4 min or until they’re golden. Once done, transfer to a bowl and set aside for later.
Step 2: Cut the Cumberland sausages into bite-sized pieces. Wipe the pan clean and return to a medium-high heat with a drizzle of olive oil. Once hot, add the chopped sausages and cook for 4-5 minutes or until they’re browned.
Step 3: Meanwhile, boil a kettle. Peel and finely slice the red onion, and deseed and cut the red pepper into thin strips.
Step 4: Once browned, transfer the sausages to a plate and set them aside. Return the pan to a medium heat, add the sliced onion and pepper and cook for 5-6 minutes or until starting to soften.
Step 5: Add the tomato paste, dried oregano and balsamic vinegar to the peppers and onion. Return the sausages to the pan and crumble in 1/2 chicken stock cube. Add the chopped tomatoes, a pinch of sugar and a good grind of black pepper and cook for 6-7 min or until a thick sauce remains.
Step 6: Serve the red pepper and sausage sauce on your potatoes and garnish with the garlic breadcrumbs.
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