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Cabbage and ham loaded jacket skins recipe

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These cosy loaded jackets are stuffed with mozzarella, cabbage and ham and baked until golden and melty. They're easy on the purse strings and you could use up any cheese, veg or cold meats you might have in the fridge! See method

Serves 4
Takes 1 hr 20 mins
364 calories / serving
Healthy
Gluten-free

Ingredients

4 baking potatoes
1 tbsp olive oil
½ sweetheart cabbage, shredded
2-3 tbsp whole milk
125g honey roast ham slices
100g spring onions, finely sliced, plus extra to serve
1 x 210g ball Creamfields mozzarella

1 of your 5-a-day and high in protein

Each serving contains

Energy
1535kj
364kcal 18%
Fat
11g 16%
Saturates
5g 25%
Sugars
7g 8%
Salt
1.1g 18%

of the reference intake
Carbohydrate 45g Protein 18.4g Fibre 6.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes all over with a fork, then roll in the oil and a little salt on a baking tray. Bake for 1 hr until crisp and golden. Set aside until cool enough to handle.
Meanwhile, boil the cabbage for 3-4 mins then drain. Chop the ham into small pieces.
Halve the cooked potatoes and use a teaspoon to scoop out the flesh into a bowl, leaving 5mm around the edges to support the skins. Mash the flesh and milk together with a fork, season, then fold through the drained cabbage, the ham and spring onions and most of the mozzarella. Spoon back into the skins.
Sprinkle the remaining mozzarella on top, then bake for 10-15 mins until golden on top.
Serve with a sprinkling of extra spring onions and your favourite sauce, if you like.

Tip: Cook your potatoes in an air-fryer. Follow the machine instructions for baking potatoes, then cook the filled potatoes for 5-10 mins at 180°C until crisp and golden. You may need to do this in 2 batches.

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