Vegetarian Stuffed Potatoes
Delicious jacket potatoes, crispy on the outside and melt-in-your-mouth tender inside.
- Prep time: 15 minutes
- Cook time: 30 minutes
Straight from British pubs, the jacket potato gets a colorful vegetarian makeover here. A beautifully golden baked potato, loaded with a mix of crunchy veggies, sweet corn, and melty cheese. Simple, comforting, and perfect for a side dish that steals the spotlight from the main course.
Ingredients
-
potatoes
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sweetcorn
-
bell peppers
-
cottage cheese
-
oregano
-
chilli flakes
-
pepper
-
clove of garlic
-
onions
-
basil
-
olive oil
-
salt
Recipe steps
Prepare the potatoes
Cook the potatoes in salted water until half-cooked. Cut them in half lengthwise. Slice a thin round off the bottom of each half so they stand upright. Scoop out the flesh, leaving a thin wall on the sides. Roughly chop the scooped-out flesh and set aside.
Prepare the filling
Heat the olive oil in a pan. Add the minced garlic, oregano, and chili flakes. Sauté the onion for one minute until translucent. Add the peppers and sauté for 1 to 2 minutes. Stir in the corn and cook for another minute.
Finish the stuffing
Add the cottage cheese, basil, and salt. Sauté for 2 to 3 minutes. Fold in the reserved potato flesh and mix well, mashing slightly. Let it cool for a few minutes.
Stuff and bake
Preheat the oven to 200°C. Generously fill each potato half with the stuffing. Sprinkle grated cheese on top. Bake for 15 minutes or until the cheese is beautifully golden.
Tips and variations
- No cottage cheese? Swap it for crumbled feta or ricotta for a different but equally delicious texture.
- For a richer version, add a spoonful of sour cream to the stuffing before filling the potatoes.
- You can also gratinate with mozzarella for an irresistibly stretchy cheese pull.
Anti-waste tips
Potato peels can become delicious chips! Brush them with a little oil, season with salt, and bake at 200°C for 10-15 minutes until crispy.
Fresh basil stems are flavorful too: save them to infuse olive oil or homemade broth.
