The jacket potato is a beloved British classic; it’s simple and comforting, especially on a cold winter’s day, yet after a while, it can become uninspiring, no matter how many toppings like baked beans or cheese you pile on. I’m always on the lookout to turn simple, humble meals at home into cheap and affordable, gourmet-esque masterpieces.
I came across a cookbook by Anthony Ekizian, the culinary director at the 4-star restaurant Gaucho, whose reputation for Argentinian cuisine immediately caught my attention. In it, he offers a fresh take on the jacket potato, sharing creative flavour combinations and techniques that make this ordinary dish feel exciting and sophisticated. While he uses sweet potatoes, I stuck to the traditional spud and used his fresh and vibrant filling, which is still hearty and delicious.
What is this gourmet filling?
By using just three ingredients that cost less than £5 to purchase, Anthony creates a creamy jacket potato filling that is so delicious and unlike anything you’ve had on a jacket potato before. The 4-star chef simply uses chives, creme friache and goat’s cheese.
Here’s how to make it below:
Ingredients
Two large white potatoesOne tablespoon of extra-virgin olive oilSea salt to tasteBlack pepper to taste
For the filling:
150g of goat’s cheese100g of crème fraîcheTwo tablespoons of chopped chivesSea salt to tasteBlack pepper to tasteBacon pieces (optional)
Method
Begin by washing your potatoes thoroughly, removing any root hairs, as we will be cooking with the skin on. We want to avoid ingesting any dirt or soil that may be left over. Next, prick each potato all over with a fork.
Then, in a bowl, drizzle the potatoes generously with olive oil and give them a good rub so they’re fully coated. Sprinkle the potatoes with sea salt and black pepper.
These jacket potatoes are cooked in an air fryer to make them crisper on the outside, yet fluffy and soft in the middle. Place your large potatoes in the air fryer tray and set the temperature to 200°C.
Air fry for 35 to 40 minutes, or until the potatoes are soft and tender. While they roast, mix the creamy goat’s cheese with the crème fraîche in a small bowl.
Stir in half the chopped chives and season to your taste with sea salt and black pepper, then set aside. Once done (and around the 20-minute cooking mark), place your bacon in the air fryer to cook too.
When the potatoes are cooked, allow them to cool just slightly. Meanwhile, slice your cooked pieces of bacon into bite-sized pieces.
Once cooled, score your jacket down the middle and across the sides, taking care not to cut right through. Gently open them up to create space for the filling.
I like to use a small knob of butter to make my potatoes more creamy and luscious. Next, spoon the cheese mixture into each potato, letting it melt beautifully into the soft flesh.
Scatter over the remaining chives for a fresh garnish. Serve while hot, finishing with a final drizzle of olive oil, a sprinkle of salt, and additional black pepper.
