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Donal Skehan
Jacket Potato Night | DonalSkehan.com
  • light-meals

Jacket Potato Night

November 30

I always find there’s something wonderfully nostalgic about a baked potato. My mum used to make them to serve alongside beef bourguignon or stroganoff as a steaming hot side, burst open to reveal a fluffy interior begging for salty Irish butter. I have found a love for them again recently and they are perfect comfort food with plenty of filling options to choose from. Serve them as they are or with some winter leaves with a shimmer of sharp mustardy dressing. Ideal winter eating.

 

  • time
  • serves Serves
Method
  1. Heat the oven to 200˚C.
  2. Prick the potatoes all over, rub with olive oil and salt and place on a baking sheet or directly on the middle shelf of the oven and bake for 1 hour and 30 minutes, or until the skin is crisp and the potatoes are tender when pierced with a fork. At this point the potatoes sliced open with a cross and are ready for your filling of choice.
  3. For the smoked fish mix:
    - In a bowl mix together the hot smoked salmon and creme fraiche, add half the chives and dill and season well with salt and pepper.
    - Add a good knob of butter to each potato and spoon the smoked fish mix. Top with the trout roe and the remaining herbs.
  4. For the bacon & blue cheese mix:
    - Heat a generous knob of butter in a pan over a medium heat and slowly fry the onions for about 35 minutes or until golden and sticky. Season with salt. When caramelized, put aside for filling.
    - Add a good knob of butter to each potato and top with the caramelised onions and crumbled blue cheese.
  5. For the mushroom mix:
    - Melt the butter in a frying pan over medium high heat.
    - Add the garlic and mushrooms and cook until the mushrooms are tender.
    - Add the creme fraiche and stir through until the mushrooms are completely coated. Season with salt and pepper and stir through the chopped parsley.
    - Add a good knob of butter to each potato and top with the mushrooms and some parsley.

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Ingredients

For the potatoes:

8 baking potatoes

Olive oil

Sea salt & ground black pepper

 

Option One: Smoked Fish 

4oz hot smoked salmon

8oz creme fraiche

Handful finely chopped chives 

Handful finely chopped dill 

1 stick unsalted butter, room temperature

1–2 oz. jar trout roe 

 

Option Two: Bacon, Blue Cheese & Caramelised Red Onion

2 tbsp butter

2 red onions, sliced

6 slices streaky bacon, cooked

4oz blue cheese, crumbled

 

Option Three: Creamy Mushrooms

1 tbsp butter

1 clove garlic, finely sliced

8oz mushrooms, roughly torn

5fl oz creme fraiche

Small handful parsley, roughly chopped

For the potatoes:

8 baking potatoes

Olive oil

Sea salt & ground black pepper

 

Option One: Smoked Fish 

150g hot smoked salmon

250g creme fraiche

Handful finely chopped chives 

Handful finely chopped dill 

100g unsalted butter, room temperature

1–2 oz. jar trout roe 

 

Option Two: Bacon, Blue Cheese & Caramelised Red Onion

2 tbsp butter

2 red onions, sliced

6 slices streaky bacon, cooked

150g blue cheese, crumbled

 

Option Three: Creamy Mushrooms

1 tbsp butter

1 clove garlic, finely sliced

250g mushrooms, roughly torn

150ml creme fraiche

Small handful parsley, roughly chopped

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