Bombay Jacket Potato
This Bombay jacket potato is absolutely jam-packed full of SPICES, FlAVOURS AND COLOURS. It’s a proper feast for the eyes and it was just another excuse for me to add even more stuff to a jacket spud tbh.
As you may have guessed from my last few recipes, I am fully in my jacket potato era and loving every minute of it. You just can’t go wrong with a spud for lunch. They’re filling, cheap and so easy to whip up. I also found the air fryer is amazing for getting that super crispy skin and fluffy inside and it also saves you a load of time. Lunch time is not the time for patience. You can find more of my air recipes on my Instagram page and here.
Missing bits?
If you’re missing any of the ingredients, don’t panic as you can substitute spices/toppings for what you’ve got in the house, however I found this spice pairing to the tastiest in my opinion. If you’re not a fan of the heat, simply chuck on a load more greek yoghurt and cucumber, then reduce the amount of chilli powder. If I was cooking this for myself, I’d be coating it the spiciest flavours going, but you do you.
Ingredients
To Serve
- 3 tbsp greek yoghurt
- Small bunch Coriander, chopped, stems and all
- Salt and pepper to season
- 1 large tomato
- 1/4 cucumber
- Sprinkle nigella seeds
- Mango chutney
For the Jacket Potato
- 2 Maris Piper potatoes
- 1 red onion, peeled and sliced
- 1/2 tsp chilli powder
- 1 tsp nigella seeds
- 1 tsp turmeric
- 1 tsp Ghee or clarified butter
- 2 cloves garlic, peeled and grated
- 1 thumb sized piece of ginger, peeled and grated
Method
- Roast your spuds however you like - you can pop them in the airfryer or chuck them in the oven, just make sure they have a good coating of oil, salt and pepper all over.
- Melt your ghee in a frying pan over a medium high heat and fry off your sliced onions for 3-4 minutes until starting to cook and colour. Add in the ginger and garlic, then allow to cook until fragrant and add the spices and nigella seeds. Cook the spices out for a few minutes while you scoop out the middle of the jacket potato and add the cooked potato flesh into the pan. Mash this through the onion mix and scoop it back into the hollowed out jacket potato.
- Dice up the tomato and cucumber into small cubes and season with salt. Mix the yoghurt with the chopped coriander and season well with salt and pepper. Serve up the filled potato with dollops of the yoghurt, mango chutney and the tomato and cucumber.