Stuffed Jacket Potatoes – By Ganesh Teli, Culinary Director, MonkeyBox

Stuffed Jacket Potatoes (Serves 4)


4 Medium Potatoes

50 g – Grated cheddar

100g – Sweetcorn

100g – Finely chopped bell peppers

A small bunch of Fresh basil


  • Heat the oven to 180°C and bake the potatoes for about 1 hour until cooked and the skins are crispy. Set aside to cool to room temperature.
  • To stuff the jacket potatoes, heat the oven to 180° Cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
  • Using a fork, mash the potato until there are no lumps. Add the cheese, sweetcorn, peppers and mix well.
  • Gently pick the leaves from the Basil. Chop/tear into smaller pieces and stir into the cheesy potato mixture.
  • Using a spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up.
  • Sprinkle little extra grated cheese and place on a baking tray. Place the tray in the oven and bake for 10-15 mins until golden, and serve hot.

Nutritional Information (Per Serving)

Serving size: 2 potato halves

Calories: 162.8 kcal

Carbohydrate: 25.7 g

Fiber: 1.3 g

Sugar: 0.06 g

Protein: 5.6 g

Fat: 4.5 g

Iron: 0.6 mg

Calcium: 13.5 mg

Sodium: 87.25 mg

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