It is no secret that ever since I've come back from England, I've been pining away to go back. So obviously, anything related to England gives me immense pleasure. Of course, I'm not going to start eating fish and chips for meals or sausages for breakfast. But something that I can definitely make and have is jacket potatoes.
 |
| Jacket Potatoes with Baked Beans |
Jacket potatoes, like my mum said, are potatoes with jackets. (You're right. She doesn't care much for my attempts to bring the world in my kitchen.) Basically, they're potatoes with their skin on. It is something so unique to England and its pubs that everytime I even think of a jacket potato, I invariably picture myself sitting in an English pub (a particular one near Victoria coach station in London which once served me simply out-of-this-world jacket potatoes!)
Anyway. Yesterday, my cousin happened to be at home and since she is quite illiterate about world cuisine, I often take it upon me to educate her. Yesterday was the day for some English cuisine. Not that making jacket potatoes is rocket science. But hey, it's pretty darn amazing! :)
Preparation time: 5 minutes
Cooking time: 1-1.5 hours
Serves: 1 person
Ingredients:
1 large potato (And I mean really large. If not, then 2 smaller potatoes.)
Salt, to taste
Pepper, to taste
3-4 tbsp baked beans (I like Heinz and so, use that one. But, if you don't want to use canned stuff, you can easily make them at home as well.)
1 tsp Olive oil
1 tbsp butter (or more, if you want. :P)
Grated cheese (Cheddar goes brilliantly with this dish. However, if you don't find it or it is too expensive, just use any processed cheese. I made it at a short notice and hence, the only option for me was processed cheese. In Mumbai, you'll find Cheddar at Crawford Market or in any of the Nature's Basket outlets. Also, incidently, if anyone has tried the new Amul Cheddar, can I please have some reviews?)
Method:
 |
| If you notice carefully, you'll see where they have been poked with forks |
- Clean the potato thoroughly.
- Prick the potato with fork several time so that it has an escape for all the pressure while it will be baked.
- Coat the potato with olive oil and some sea-salt. (Sea-salt works better but if you don't have it, regular salt will also work just fine.)
- Place it on a baking sheet and bake for about 60-75 minutes. (If you want to reduce the cooking time, cook the potatoes in the microwave for not more than 2 minutes first and then, you will only need to cook it in the oven for about 45 minutes. Don't overdo the cooking in the microwave. If it becomes soft even before it is put in the oven, the skin's flavour doesn't develop as well.)
- After about 60 minutes (30 if you're using the microwave method), check if it's done using a fork or a knife. Prick the potato with the fork and if it is soft all the way, then it's done.
 |
| Potatoes out of the oven should look like these |
- Once out of the oven, carefully make 2 slits on the potato, making a plus (+) sign.The potato will be extremely hot. Be very, very careful. Hold the potato on both sides with a towel and make the slits.
 |
| Potatoes with the slits: fluffed with salt, pepper and butter |
- Open the potato along the slit-lines and with the help of a fork, fluff it up a bit.
- Sprinkle salt and pepper, slide in the butter and cover with baked beans.
- Finally, top it up with the grated cheese.
- Serve immediately.
There are so many variation you can do with this and change it to suit your taste buds and palettes. For instance, you can top it up with spaghetti and carbonara (for the non-veggies) or spaghetti and tomato pasta sauce for an Italian taste; Mexican beans and spices for a South American taste, even chillies and curry for an Indian taste.
One of the great toppings I've had is peppers and jalapenos sauteed in dark soy and chilli sauce. I tell you, I was in love!
