Fluffy on the inside, crisp on the outside – these cheesy jacket potatoes are the perfect addition to any dinner party. Easy to make, these tasty potatoes are a great entertaining side, after all who doesn’t love a classic jacket potato?!
This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.
Function: Circo Therm®
4 equally sized, floury potatoes, 200 g each
Filling
20 g butter
125 g grated Emmental or blue cheese
Salt
Pepper, freshly ground
Nutmeg, freshly grated
Parsley, chopped
Other alternative fillings include: 125g tuna, 1 tsp butter and chopped chives or 150g sour cream and a crushed garlic clove or 75g cooked, diced ham and 25g grated cheese.
Wash and brush the potatoes, then pierce each one several times with a fork. Place onto the tray with the skin on, select CircoTherm®, 160 °C for 55-65 minutes. When using CircoTherm®, you can place the accessories on any level from 1 to 3.
Afterwards, halve the potatoes and carefully scoop out the potato from the skin. Mix the potato in a bowl with butter, cheese, seasonings and the parsley. Then put the mixture back into the potato skins.
Place back onto the baking tray, slide in at level 3 or 4 and select grill, large area, 290 °C/intensive for 5-8 minutes.
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For other popular potato recipes and more tips for cooking potatoes:
Tips for making jacket potatoes:
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This recipe uses CircoTherm® and grill. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.