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Bring the humble jacket potato to the next level with a crispy skin, punchy Cheddar and herby butter for a dinner that's greater than the sum of its parts. See method
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Preheat the oven to gas 8, 230°C, fan 210°C. In a bowl, mix the sea salt with 100ml water. Prick the potatoes and add one at a time to the water, turning each a few times to coat. Transfer to a wire rack set over a foil-lined baking tray. Bake for 50 mins - 1 hr until very tender.
Meanwhile, mix in a bowl the shallot, parsley and chives. Add to it the softened butter, lemon zest and juice.
Brush the potatoes with the vegetable oil and bake for 10 mins more until crisp. Cut the potatoes open and top with the grated Cheddar. Bake for 2-3 mins until the cheese is melted. Serve topped with the herb butter.
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