A jacket potato, or, a whole cooked potato is versatile, easy and filling. Traditionally, it’s roasted in the oven for close to an hour, which is far too long for anyone to wait for any one thing to cook, but here is my hack that will have you eating in just over 10 minutes. Yep, you heard just 10 minutes.
This potato recipe is so versatile that you can pretty much choose your own toppings for this, depending on where you are and what you have access too. Check for my suggestions below.
For this recipe, you’ll need to have access to a microwave and basic utensils such as a knife, fork, and plate. You also need kitchen paper and even though I haven’t tried it, lots of toilet paper would work too.
– 1 good sized sweet potato or ordinary potato. Maris Piper type potatoes work well.
- Grated cheese of choice
- Sliced avocado or guacamole
- Coleslaw or sauerkraut
- Tomato salsa and coriander (cilantro)
- Baked beans or refried beans.
- Leftover meats such as pulled chicken or pork ( if not veggie)
- Fried egg and hot sauce
- Sour cream, salsa and chives.
- Sauteed mushrooms and spinach
- Hummus, olives and tomatoes.
- Sauteed onions and cheddar cheese
Why not customise by country cuisine?
Italian: Pesto, tomato sauce, mozzarella, parmesan or ricotta.
Greek: Feta cheese, cucumber and chopped tomato and oregano
Mexican: Black beans, taco spices, cheese and salsa
Middle Eastern: Hummus, tomatoes, olives and parsley
Wash the potato and pierce the flesh with a knife a few times all the way around. Wrap the potato in kitchen paper until it’s completely covered then pop it in the microwave. Cook on high for 10 minutes flipping it once until it’s tender when pierced with a knife. If it’s still a little hard heat it for a little longer, checking back every 2 minutes.
*If baking more than one potato add about 5 minutes more to the cooking time.
Once done cut it lengthways and season with salt and pepper and pile on your topping of choice.