Who doesn’t love a jacket potato? I recently discovered this unusual but rather delicious filling. Think you could probably try a number of different veggies in place of the broccoli. I am definitely going to get on the sweetcorn next.
Mega stuffed jacket potatoes
2 large baking potatoes
1 tsp olive oil
½ tablespoon flour
Pinch of salt
Pinch of nutmeg
½ Cup milk plus a couple more tablespoons
½ cup grated cheese
3 rashers streaky bacon
75g broccoli florets (This recipe is going to give you lovely crunchy broccoli. If you prefer your broccoli soft, nuke it in the microwave for a couple of minutes first).
Heat oven to 200 degrees. Prick the potatoes all over and place them in a baking dish. Bake for 1 hour.
When the potatoes have been in for about 40 minutes, start making your filling. Grill the bacon until crispy and chop into small bits. While that’s on the go, heat up the olive oil over a medium heat in a small sauce pan. Then stir in the flour, nutmeg and salt to make a paste. Slowly add the half a cup of milk a little at the time to combine without lumps. Once all the milk is combined, continue to heat for 5 more minutes, stirring continuously so the sauce thickens. Add in the cheese and stir over the heat until smooth.
When the potatoes are done, take them out of the oven (leave the oven on) and cut each one in half lengthwise while holding them with an oven glove (unless you’re big on third degree burns). Scoop out the inside of the potato, leaving a shell about ½ cm thick.
Mash the scooped out potato with a couple of tablespoons of milk and a pinch of salt. It should be runnier than conventional mash. Mix this together with the broccoli and bacon and scoop back into the potato shells. Top with the cheese sauce and pop back in the oven for ten minutes.