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Herby baked potato with vintage Cheddar recipe

Herby baked potato with vintage Cheddar recipe

2 ratings

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

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 401 calories / serving
  • Vegetarian
  • Gluten-free


  • 4 Tesco Finest British jacket potatoes
  • 1 tbsp fine sea salt
  • 1 tbsp vegetable oil​
  • 80g Tesco Finest vintage coastal bite Cheddar, grated

For the herb butter

  • 10g flat-leaf parsley, finely chopped
  • ½ shallot, finely chopped
  • 5g chives, finely chopped
  • 80g Tesco Finest West Country butter with sea salt crystals, softened
  • ½ lemon, zested and juiced
If you haven't got any jacket potatoes, try using sweet potatoes. Cooking times may differ.

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    15g 75%
  • Sugars

    2g 2%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 28g Protein 8.9g Fibre 2.9g


  1. 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.

  2. Meanwhile, mix in a bowl the shallot, parsley and chives. Add to it the softened butter, lemon zest and juice.

  3. 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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