Cheesy Bunny Jacket Potatoes

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Cheesy Bunny Jacket Potatoes

Cheesy Bunny Jacket Potatoes

I love these fun Cheesy Bunny Jacket Potatoes!

I made these originally for my niece as she loves cheese and she loves potatoes. The ears are very crispy and the fillings are really tasty.

This recipe is just with cheese, but you can, of course, fill them with anything that takes your fancy. I have to say my favourite filling in any type of jacket potato is tuna and sweetcorn.

There’s something really special about jacket potatoes – they have a lovely ‘earthy’ taste and they always provide everyone with a warm (and very filling) tasty meal.

I like to make this potato jacket when I grill some steak for my husband, as he loves crispy potatoes. Jacket potatoes are the ultimate winter convenience food, and these baked potatoes are called ‘jacket’ potatoes, because they are cooked in their skins. They are extremely versatile, and they can be a full meal in themselves.The best potatoes to use are King Edward potatoes, or Maris Pipers.

This recipe is great for busy working people, who do not have time to create long complicated dishes all the time.

Well lets see how to make these little beauties:

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Cheesy Bunny Jacket Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course side dishes
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course side dishes
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Put the potatoes in the microwave on full power for about 8 mins.
  2. Take out and put in preheated oven. Gas mark 6 / 200c. Bake until they appear to be browning - usually 10-12 minutes. Use a high shelf.
  3. Once ready, cut the top off - be careful that you don't burn yourself.
  4. Scoop out the inside of the potato, into a bowl then mash it up with a fork.
  5. Now add all the ingredients to the potato puree (leaving the grated cheese until last) then put back inside the main skin of the potato.
  6. Scrape the top of the potato skin you cut off and leave clean.
  7. Now put the filled potatoes on a tray then shape them up with a fork.
  8. Sprinkle with pine nuts, then bake in the oven, (but not the remaining top part of skin) and cook for a further 15 mins.
  9. Just before serving, cut the skin that you kept into two and crisp in the oven. These become the ears! Garnish with parsley.
Recipe Notes

You must cut the plain skin before you crisp it, or you wont get the shape you want.

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