Cheese and Caramelised Onion Jacket
Firstly, one of the many reasons I love spuds is that you make it the basis for your lunch, dinner, breakfast, whatever really. They are so versatile, so filling, nutrient rich and so cheap! And did I mention spuds are used to make vodka? Serve me up a jacket spud with a voddy coke and I’m done. Heaven. Beautiful. Living the dream.
I even have a full page dedicated to potato recipes on my website if you want to delve deeper down the potato rabbit hole.
But back to this recipe…because I’m extra, I actually used a piping bag to get all the cheesy, caramelised goodness deep into the jacket spud. I wanted every crevice filled. Or if you’d rather just get on with the eating part that bit quicker, you can just splodge it on top and be done with it. This recipe also involves not one, but three different types of onion – I’m giving you crunchy shallots, sweet caramelised red onions and white onions cooked in golden beer and salty butter. SO SO GOOD.
You’ll never look at a jacket potato the same way after you’ve had my cheese and caramelised onion jacket.
Ingredients
For the Jackets
- 2 baking potatoes
- 3 white onions, peeled and sliced
- 2 tbsp butter
- 100ml lager
- 3 tbsp cream cheese
- Salt and pepper
- Sprinkle of Parmesan
- Small handful of grated cheddar cheese
For the Pickled Onions
- 1 red onion, peeled and sliced into rings
- 100ml white wine vinegar
- 70g sugar
- 70ml water
To Garnish
- Pinch of chopped chives
- Crispy shallots
Method
- Preheat the oven to 180°C Fan/350°F/Gas Mark 4, oil up your potatoes and place them onto the middle rack in the oven. Bake for 40-60 minutes.
- In that time, place your onions into a large frying pan on medium heat, stirring occasionally for 20 minutes. There should be some colour on the onions.
- Add the butter to the pan and half the beer. Cook until the beer has evaporated and repeat.
- You should be left with thick, golden onions. Leave to the side.
- In a pan put the vinegar, sugar and water. Bring to the boil and pour over the sliced red onions. Leave to steep for 30 minutes.
- Mix the cream cheese into the caramelised onions and place into a piping bag if you have one. You can also use a sandwich bag with the corner cut off.
- Get the spuds out of the oven onto a baking tray and cut a star shape into them. Leaving six cuts to fill.
- Pipe the caramelised onion mixture into the gaps and the middle. Nice and full!
- Season and sprinkle with Parmesan and bake again for 10 minutes.
- Once ready, stack on some drained pickled onions and garnish with chives and crispy shallots. ENJOY!!!