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    Wednesday, 28 December 2016

    BRUSCHETTA STUFFED JACKET POTATOES

    Is there anything more satisfying than a hot fluffy potato loaded with butter and a thick crispy skin?

    They're the ultimate winter dish. 

    Warming and filling, like a little hug in a bowl but they do require a little bit of hard work to achieve perfection.

    Sure, you can whack a potato in the microwave for a few minutes, but a really good jacket potato deserves an hour in the oven and little TLC. 

    So throw the oven on 180 and I'll show you how to make my favourite, brushetta topped jacket potatoes.
    Tomato bruschetta is one of my favourite Italian dishes so I thought why not substitute the toast for a fluffy potato instead?

    The recipe is super simple and uses only a handful of ingredients so there's no excuse not to give it a try! 

    What you'll need
    1 baking potato
    Handful of cherry tomatoes
    1/2 red onion
    2-3 tbsps green Pesto
    3 tbsps grated Parmesan cheese
    Butter
    What you'll need to do
    1. Prick the potatoes all over with a fork and rub with salt and oil and pop in the oven for about an hour on 180 degrees

    2. While they're cooking chop the tomatoes, onions and mix in a bowl along with the pesto. Add a good crack of black pepper to taste. 
    3. When the potatoes are cooked through, with crispy skins, remove from the oven and leave to cool down. 

    4. Once cool, cut in half and spoon out the insides into a bowl. Mash with a fork and stir through the butter and parmasan untill you have a lovely cheesy mixture!

    5. Spoon back into the skins and top with your tomato and pesto mixture...
    Then sit back and devour the lot....so good! 

    Let me know if you give the recipe a go, I'd love to hear your favourite toppings in the comments below!

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