Jacket Potatoes With Cheesy Salmon Sauce Aust Ww 25 Pts Recipes

TWICE BAKED POTATOES (STUFFED JACKET POTATOES)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
• Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
• Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
• Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
• Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
• Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
• Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

BAKED JACKET POTATO WITH BAKED BEANS AND CHEESE

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes as per your personal preference- I bake them in the oven for about an hour, until the skins are firm and the centres are soft. You may like to smear with butter, sprinkle with salt and wrap in foil.
• Towards the end of the potatoes' cooking time, heat the baked beans in a pan on the stove, until hot.
• Remove the potatoes from the oven, cut into quarters without cutting the whole way through. Squeeze the outside of each quarter to "pucker up" the flesh.
• Pour the desired amount of baked beans over the potato and sprinkle with grated cheddar.
• Sprinkle with salt and pepper to taste and serve!

BRIE STUFFED JACKET POTATOES

Steps:

• Slice off the top of each potato and scoop out the flesh, leaving behind a potato skin jacket ready for filling.
• Mix together potato flesh, Brie, salt, egg yolk and butter.
• Beat until well mixed, and return mixture to potato skins.
• Place upon a baking sheet, or preferably a baking stone.
• Put into a 375-degree oven for 15 minutes, or until filling is golden brown.
• Sprinkle with chopped chives.

JACKET POTATOES WITH SPICY TOMATO AND PRAWN TOPPING

Steps:

• Heat oil in a non-stick frying pan over medium-high heat. Add prawns. Cook for 1 to 2 minutes each side or until prawns turn pink. Remove to a board.
• Add garlic and chilli to frying pan. Cook for 1 minute. Add tomatoes and 1/4 cup cold water. Cook, stirring occasionally, for 5 minutes or until softened. Chop prawns. Add prawns, basil and salt and pepper to tomato mixture. Stir to combine.
• Spoon sour cream and prawn mixture over cooked jacket potatoes. Serve with lemon wedges.

JAPANESE GOLDEN CURRY

Steps:

• in a medium/large pot, heat oil and saute onions and protein (if using) until lightly browned.
• Add 2 3/4 cups water and potatoes. Cover, reduce heat, and simmer for 5-10 minutes until potatoes and protein is tender.
• Break sauce mix into pieces and crumble into pot. Stir until it it melted inches Simmer for 2 minutes.
• Add broccoli and corn and cook for 3-5 minutes more, or until cooked through.
• Serve hot over rice or noodles.

JACKET POTATOES WITH ROASTED VEGGIES & GOAT CHEESE

Steps:

• Preheat oven to 150 (fan)/170 (gas/electric) degrees Celsius.
• Massage some oil on the skins of each potato, then rub some coarse salt over them.
• Prick each potato all over with a fork.
• Set in the oven and roast 1 1/2- 2 hours, or until potatoes are crisp and tender (time will vary depending on the actual size and type of potato you use).
• Meanwhile, get all your veggies together in a roasting pan.
• Drizzle a bit of oil on top (mabye 2 Tbsp.just enough to lightly coat the veggies).
• Sprinkle with a bit of coarse salt to taste and then toss.
• Roast for about 1 hour, tossing at least once while cooking, or until all are nicely roasted.
• Once potatoes are ready, cut an X into the top of each and fluff the insides with fork.
• Place a pat of butter to taste inside each potato.
• Place some slices of goat's cheese into each potato and pop back into the oven long enough to melt the cheese (maybe 5 minutes).
• Toss the roasted veggies with a few spoonfuls of pesto sauce or a flavorful salad dressing (such as honey mustard or Caesar or ranch).
• Set each potato onto a serving plate, and spoon a hearty portion of roasted veggies over the top, letting it spill over the sides.
• Serve with extra butter, salt, pepper on the side for each person to adjust the seasonings to their tastes.