Allthatdips: Jacket potatoes with salsa
Cooking jacket potatoes may seem like a task but it's totally worth it. It's an art and is based on your preference too. Some enjoy the crispy skin and soft potatoes while the others prefer the skin to be medium soft. Whatever style you make it, keep the skin on. Potato skin is a rich source of Vitamin C and potassium. It's a favourite street food in many countries. The technique of baked potatoes or jacket potatoes originated in the United Kingdom. The crispy outer skin with mushy, hot potato mash inside and generous filling make this a comfort snack. We tried making the jacket potatoes in an unorthodox style by adding the Allthatdips Salsa Picante as a filling in it. The result - tangy, cheesy and delish baked potatoes.
- Potatoes, medium sized 3
- Allthatdips Salsa Picante, half tub
- Cheese, grated 6 tbsp
- Oregano, 1 tbsp
- Chilli flakes, 1 tbsp
- Salt to taste
How to proceed:
- Wash the potatoes properly and leave the skin on. Pierce a few holes with the help of a fork on the potatoes and make 4 slits on top till half the length of the potato.
- Take salt in a shallow dish and roll the potatoes in it so that the skin is coated with the salt. Make it in the oven or microwave for 30 minutes at 180 degrees.
- Baking potatoes in oven will give you a crispy skin while microwave ones will be slightly soft.
- If the potatoes are undone or not soft enough, leave for another 7-8 minutes.
- Once ready, press them softly so that the slits open. Scoop out 1-2 spoons of potato from the centre.
- Now fill the potato jackets with Allthatdips Salsa Picante. Top it with cheese and bake for 1-2 minutes. Sprinkle some oregano and chilli flakes and serve hot.