Jacket potatoes in the UK are extremely popular, otherwise known as a baked potato in the US. I make them often when I have no idea what to have for dinner. The contrast of the crispy skins and the fluffy potato on the inside is what makes them delicious. I usually put bacon on top, but you can use your imagination – leftover chili, curry, etc. Serve it with a salad and you’ve got the simplest, most inexpensive and delicious dinner. This recipe is for baked potato wedges, which is more of a snack.
Jacket Potato Wedges with Melting Cheese and Spring Onion
½ lbs small potatoes
2 oz mature Cheddar cheese, grated
4 spring onions, chopped
Preheat oven to 350°.
First rub each potato with olive oil and sprinkle generously with salt. Bake them on a high shelf in the oven for an hour. Then preheat the grill, cut each potato into quarters and place them in a grill pan lined with foil. Scatter the spring onions over the potatoes, then sprinkle on the grated cheese. Place under the grill until the cheese has browned and is bubbling.