Serves 1 (contains approx 390 kcal)
- 200g floury potato, scrubbed (such as Rooster or Maris Piper)
- 1 tsp rapeseed oil (5g)
- 20g Cheddar cheese
- 2 tsp sour cream (10g)
- 1 tsp snipped fresh chives (5g - optional)
- 25g watercress or mixed baby salad leaves
- sea salt and freshly ground black pepper
- Preheat the oven to 200C / 400F / gas mark 6. Pierce the potato a couple of times with a fork to prevent it from splitting while it is cooking and rub all over with the oil to help the skin crisp up, then wrap in foil.
- Place the potato directly on the oven shelf. Bake for 1 hour until slightly softened when squeezed. Either use immediately or leave until cool enough to handle and chill in the fridge for up to 2 days is fine.
- To stuff the jacket potatoes, keep the oven temperature the same. Cut each potato in half, carefully scoop out the middle of the potato, leaving the skin unbroken.
- Place the scooped out potato in a bowl and grate in the cheese. Then add the sour cream and chives, if using. Season lightly with salt, if using and plenty of freshly ground pepper.
- Arrange the potato shells back on a baking sheet and carefully scoop the mixture back into the shells. Sprinkle over the cheese and bake for 15-20 minutes until well heated through and golden. Serve on a plate with the watercress and baby mixed salad leaves.
Keep the cooked jacket potatoes covered with clingfilm in the fridge for up to 2 days and once the potatoes have been stuffed with the filling they would keep for another 2 days, again covered with clingfilm in the fridge.
To transport, store in a suitable microwaveable container and cook once on high for 3 minutes until piping hot. Bring along a knife and fork to eat.