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Herby baked potato with vintage Cheddar recipe
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Bring the humble jacket potato to the next level with a crispy skin, punchy Cheddar and herby butter for a dinner that's greater than the sum of its parts. See method
Ingredients
- 4 Tesco Finest British jacket potatoes
- 1 tbsp fine sea salt
- 1 tbsp vegetable oil
- 80g Tesco Finest vintage coastal bite Cheddar, grated
For the herb butter
- 10g flat-leaf parsley, finely chopped
- ½ shallot, finely chopped
- 5g chives, finely chopped
- 80g Tesco Finest West Country butter with sea salt crystals, softened
- ½ lemon, zested and juiced
If you haven't got any jacket potatoes, try using sweet potatoes. Cooking times may differ.
Each serving contains
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Energy
1670kj
401kcal
20%
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Fat
27g
39%
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Saturates
15g
75%
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Sugars
2g
2%
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Salt
1.5g
25%
of the reference intake
Carbohydrate 28g
Protein 8.9g
Fibre 2.9g
Method
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Preheat the oven to gas 8, 230°C, fan 210°C. In a bowl, mix the sea salt with 100ml water. Prick the potatoes and add one at a time to the water, turning each a few times to coat. Transfer to a wire rack set over a foil-lined baking tray. Bake for 50 mins - 1 hr until very tender.
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Meanwhile, mix in a bowl the shallot, parsley and chives. Add to it the softened butter, lemon zest and juice.
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Brush the potatoes with the vegetable oil and bake for 10 mins more until crisp. Cut the potatoes open and top with the grated Cheddar. Bake for 2-3 mins until the cheese is melted. Serve topped with the herb butter.
See more Potato recipes