Baked Potato Recipe Ideas from McCain

I've just reviewed McCain Ready-Baked Jackets here and, as promised, I'm back with a couple of recipe ideas for topping your baked potatoes. Our personal fave here at The Madhouse is twice-baked potatoes. We scoop out the the still warm potato flesh and mix it with bacon, cheese, onion, mushrooms and baked beans, then use the mixture to restuff the potato skins, sprinkle some extra cheese and black pepper over the top and pop them back in the oven for 10-15 minutes until the cheese is bubbling and melted. Enjoy !

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McCain Ready Baked Jackets with Smoked Salmon and Crème Fraîche and Horseradish Dressing

Serves: 2

Preparation & cooking time: 10 minutes or less

Ingredients

2 McCain Ready Baked Jackets

200g smoked salmon, cut into strips

150g half fat crème fraîche

50g creamed horseradish sauce

2tsp freshly chopped dill (optional)

salt and pepper

Method

1. Follow the instructions on the pack to cook the McCain Ready Baked Jackets.

2. Mix the horseradish sauce and the crème fraîche. Season and add the dill. Drape the salmon over the cooked jackets and top with the dressing.

Cook’s tip: This dressing works well with smoked mackerel or freshly poached salmon.

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Mexican Fajita McCain Ready Baked Jackets

Serves: 2

Preparation & cooking time: 10 minutes or less

Ingredients

2 McCain Ready Baked Jackets

a little oil

1 small onion, sliced

1 small red pepper, sliced

1 cooked chicken breast, sliced

150ml Mexican fajita sauce

Method

1. Follow the instructions on the pack to cook the McCain Ready Baked Jackets.

1. Heat the oil in a frying pan and gently cook the onion and the pepper until softened. Add the sliced chicken breast and sauce. Heat through. Use the chicken mix to top the jacket potatoes.

Cook’s tip: For extra spice you could top the potato with grated low fat cheese that has been mixed with a pinch of chilli flakes. For extra Mexican flavours top with salsa and guacamole too.

Other blogposts you may be interested in :

McCain Ready-Baked Jackets review

A Surprising Burns Supper From Top Scottish Cook, Sue Lawrence

Recipe for "Flu Fighting Soup" from the UK's first Medicinal Chef