Jacket Potatoes
I had no idea about English jacket potatoes until my good friend Stephen introduced me to them while I was visiting England. It was amazing of him to show me his beautiful country and try its delicious food.
The first time I heard about jacket potatoes I assumed my life wasn’t missing anything. Then I tried one in a restaurant and was blown away. How could something so simple be so delicious and versatile? It’s crispy on the outside, fluffy on the inside, and best of all you can add any filling of your choice. After trying one at a restaurant in England, I was inspired to make one at home.
While the potato is in the oven we will prepare our fillings. This jacket potato will be filled with white beans, onion, garlic, tomato sauce and some light seasonings. It’s important to cut the potato open as soon as it comes out of the oven. We want steam to escape right away to keep its skin crispy. We’ll also add coleslaw and vegan sour cream. Finally, we’ll garnish this jacket potato with chopped leeks or chives.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Jacket Potatoes
Ingredients
- 2 Russet Potatoes medium size
- a drizzle Olive Oil
- ½ cup Yellow Onion diced
- 6 cloves Garlic minced
- ½ cup Tomato Sauce
- 1 tsp Cumin Powder
- 2 tsp Vegan Worcestershire Sauce
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 cup White Beans
- 2 tbsp Fresh Parsley chopped
- 4 tbsp Vegan Coleslaw
- 2 scoops Vegan Sour Cream
- Vegan Butter optional
Garnish
- Leek diced
Instructions
- Wash potatoes. Using a fork, poke several holes in them so they do not explode while baking. Then slice them slightly in a cross shape; this will make the potatoes easier to open and add fillings after baking. Drizzle olive oil on potatoes. Heat the oven to 400 degrees and bake potatoes for 2 hours, as we want a crispy skin on the outside and buttery fluffiness inside.
- In the meantime, sauté onion in a skittle for 5 minutes on medium heat or until golden brown. Add a tablespoon of oil while sauteing onion, or simply sprinkle some water if the onion is sticking to the pan. Add garlic and sauté for another 3 to 4 minutes.
- Reduce heat to low and add tomato sauce, cumin powder, worcestershire sauce, salt and pepper. Mix well together. Cover and let simmer for 5 minutes or until tomato sauce doesn’t taste raw. Stir occasionally.
- Add white beans and fresh parsley. Mix well. Cover and let simmer for another 5 minutes then remove from heat.
- As soon as the potatoes come out of the oven, immediately make a deeper cut on the previous cross shape cut. Open them with a fork and slightly mash the insides, then drizzle olive oil or add vegan butter and allow it to melt. Sprinkle salt and pepper on top.
- Next add the fillings. Add the white beans first, then the vegan coleslaw. Top with a scoop of vegan sour cream and finally add garnishes.