Salt and Pepper Jacket Potato
No, this isn’t a jacket potato with just a bit of seasoning. This is a vibrant spud packed full of veggies, a bit of butter and a lot of spice.
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. Beautiful. Living the dream. Then, add in a lil takeaway twist in the form of ‘salt n pepper’ and I’m truly in heaven.
Imagine salt n pepper chips from your local Chinese but replace the chips with a crispy, fluffy jacket potato. It’s super simple and needs to be on your plate this week. If you’re familiar with my other recipes, you’ll notice there’s a bit of a “fakeaway” theme. I LOVE a takeaway, but in order to save the pennies and probs my health tbh, I figured I need to recreate some of the faves at home. Don’t get my wrong, after a night out I’m all over a greasy burger but by then I’ve defs earnt it.
More fakeaway inspo…
- Salt n pepper chips / hasselbacks
- Jack Daniels glazed chicken
- Korean fries
- Spiced potato patty burger
- Orange chips
- Air fryer chicken wings
- Air fryer lamb kofta pittas
If you’ve got a takeaway dish you wanna try your hands at at home, DM me and I’ll happily give it a go. Give me any excuse to whip up some fried food and maybe order some more from the takeaway for “inspiration”.
Ingredients
- 2 large baking potatoes
- 1/2 red pepper, deseeded and sliced into batons
- 1/2 yellow pepper, deseeded and sliced into batons
- 1/2 red onion, peeled and sliced
- 1 heaped tsp Chinese 5 spice
- 2 cloves garlic, chopped
- 50g softened salted butter
- Squeeze of honey or maple
- Handful grated cheddar
- 2 spring onions, sliced
- 2 tbsp creme fraiche or sour cream
- 1 tsp chilli crisp oil
- Olive oil, salt and pepper
Method
- Preheat the oven to 200°c/400°f. Pierce the potatoes all over with a fork and rub with olive oil, salt and pepper then bake in the oven on a tray for around 1 hour until tender all the way through.
- When the potato is almost finished baking, preheat a frying pan over medium high heat and pour in a splash of olive oil. Fry off the onion, garlic and peppers for 2-3 minutes, then add in the maple/honey and half of the five spice, then season with salt and pepper. Leave to cook for a few more minutes.
- While that fries, mix together the remaining five spice and softened butter. When the potato is cooked, cut a cross in the top and push it up from the bottom to open up the top and mix in plenty of that five spice butter. Add in the cheese and top with the vegetable stir fry, then a bit more cheese on top and pop back in the oven for 10-15 minutes to melt the cheese.
- Mix together the creme fraiche or sour cream with the chilli crisp and use this to drizzle all over the potato when it comes out of the oven, so it’s all oozy and delish. Sprinkle over the chopped spring onions and get stuck in bab!