Stuffed Jacket Potatoes with Cheddar, Sweetcorn, and Herbs Recipe
Introduction
Stuffed jacket potatoes are a comforting and versatile meal perfect for any time of the day. Crispy on the outside and filled with a cheesy, colorful vegetable mixture on the inside, they offer a delicious way to enjoy a classic baked potato with a twist.
Ingredients
- 4 medium potatoes
- 100g strong cheddar, grated, plus extra for topping
- 100g sweetcorn
- 100g mixed peppers, diced
- Small handful fresh herbs (such as oregano, basil, coriander, dill or thyme)
Instructions
- Step 1: Preheat your oven to 200°C (180°C fan/gas mark 6). Bake the potatoes directly on the oven rack or on a baking tray for about 1 hour, until the skins are crispy and the potatoes are cooked through. Leave them to cool completely. You can prepare this step up to 2 days in advance.
- Step 2: When ready to stuff, heat the oven again to 200°C (180°C fan/gas mark 6). Carefully cut each cooled potato in half lengthwise, with adult supervision. Scoop out the inside potato flesh into a mixing bowl, leaving the skins intact to form “boats.”
- Step 3: Mash the scooped potato with a fork until smooth and lump-free. Stir in the grated cheddar, sweetcorn, diced peppers, and freshly picked and chopped herbs.
- Step 4: Spoon the cheesy vegetable mixture back into the potato skins, using all the filling. Sprinkle extra grated cheddar on top for a golden finish.
- Step 5: Place the stuffed potatoes on a baking tray and bake in the oven for 10-15 minutes, until the cheese topping is melted and golden. Use oven gloves to carefully remove from the oven before serving.
Tips & Variations
- Try adding cooked bacon, chopped spring onions, or a dollop of sour cream for extra flavor.
- Swap the cheddar for mozzarella for a gooey, stretchy texture.
- Use other herbs like chives or parsley depending on what you have available.
- For a spicier twist, add a pinch of smoked paprika or chili flakes into the filling.
Storage
Store leftover stuffed jacket potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for about 10 minutes until warmed through and crispy on top. Avoid microwaving to keep the skins crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the potatoes in advance?
Yes, you can bake the potatoes up to 2 days before stuffing them. Just keep them refrigerated until ready to fill and bake again.
What if I don’t have fresh herbs?
Dried herbs work in a pinch; use about one-third of the amount called for fresh herbs since dried varieties are more concentrated in flavor.
Print
Stuffed Jacket Potatoes with Cheddar, Sweetcorn, and Herbs Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and wholesome recipe for stuffed jacket potatoes filled with a cheesy, sweetcorn, and mixed pepper mixture, enhanced with fresh herbs. This comforting dish features crispy baked potato skins filled with a creamy, flavorful mash, making it perfect for lunch or dinner.
Ingredients
Potatoes
- 4 medium potatoes
Filling
- 100g strong cheddar, grated, plus extra for topping
- 100g sweetcorn
- 100g mixed peppers, diced
- small handful fresh herbs, such as oregano, basil, coriander, dill or thyme
Instructions
- Prepare and bake potatoes: Preheat the oven to 200C/180C fan/gas 6. Bake the potatoes for about 1 hour until cooked through and the skins are crispy. Allow them to cool completely. This step can be done up to 2 days in advance.
- Cut and scoop potatoes: Reheat the oven to 200C/180C fan/gas 6. Carefully cut each potato in half with adult supervision. Using a spoon, scoop out the middle flesh of each half, leaving the skins intact to form ‘boats’. Place the scooped potato flesh into a mixing bowl.
- Mash and mix filling: Mash the scooped potato with a fork until smooth and lump-free. Add the grated cheddar, sweetcorn, and diced peppers to the bowl and mix thoroughly. Gently pick and tear the fresh herb leaves and stir them into the mixture for added flavor.
- Stuff potatoes and bake: Spoon the cheesy potato mixture back into the potato skins, evenly distributing it among the potato halves. Sprinkle extra grated cheddar over the top. Place the stuffed potatoes on a baking tray and bake in the oven for 10-15 minutes until the tops are golden and bubbly.
Notes
- Cooling the potatoes before stuffing helps to handle them easily.
- You can prepare the baked potatoes up to 2 days ahead for convenience.
- Feel free to use any fresh herbs you prefer for different flavor profiles.
- Use oven gloves to safely handle the hot trays when placing potatoes in or out of the oven.
- To make it dairy-free, substitute cheddar with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: stuffed jacket potatoes, baked potatoes, cheesy stuffed potatoes, vegetarian potato recipe, easy baked potatoes, sweetcorn stuffed potatoes
