#AtoZblogging challenge – J is for jacket potato
Potatoes are one of the most versatile vegetables that the world has can be used in a number of ways to make healthy and nutritious meals.
They are arguably used to make two of the worlds most famous foods – chips and crisps or depending on where you live in the world – French fries and chips. According to an answers website, there are 24,657,534 packets in circulation in UK daily. Over nine billion packets of crisps are eaten in the UK each year and it’s all thanks to the humble potato.
I love potatoes and I love them because they are so versatile and I often love to make them the main ingredient in a meal. One of the best things about living in Lincolnshire is that potatoes are grown in this county and quite often the potatoes that I buy in my local supermarket are grown down the road.
I love jacket potatoes as they are filling and healthy and with a little bit of imagination you can fill them with whatever you want. I taking the filling out of a warm jacket and marrying it with either some as simple and beans and cheese, or perhaps some thing a little more adventurous like spicy Spanish chorizo, cheese and onions. I love how the warm paprika seeps into the onions and the potatoes flesh and the provides not only a warming heat, but a lovely colour.
My recipe below for chorizo, cheese and onion filling is a yummy lunch or perhaps it could be used as starter for 4 people.
2 medium sized potatoes – suitable brands of potato used for baking are the King Edward or Maris Piper variety
80g chorizo cooking sausage – cubed
1 medium sized onion – diced
80g cheddar cheese- grated
1. Put your potatoes into a pre-heated oven at 220 Oc or gas 7. Cook them for an hour and a half. This will allow the flesh inside to soften and get you a nice a crispy skin.
2. Once the potatoes are cooked, remove from the oven and leave to cool.
3. Heat a frying pan and cook the chorizo and onion. There is no need to add any oil as the chorizo will produce oil. Cook for about 5-8 minutes over a medium heat or until the onions are just soft.
4. Once the chorizo and onion is cooked, put into a medium sized bowl and then cutting the potatoes length ways, scoop out the flesh and mix into the chorizo and onions. Add half of the cheese and mix in.
5. Put the empty jackets into an oven proof dish and then fill them with the filling. Sprinkle over the remaining cheese and put into the oven for 5 minutes to allow the cheese to melt.
6. Once the cheese has melted remove from the oven and serve with a nice green salad.
Happy gluten free cooking 🙂
Posted on April 14, 2014, in Food and tagged atozchallenge, cheddar cheese, chorizo and onion jacket potatoes, food, Food allergies, gluten free, gluten free diet, Jacket potato, jacket potatoes, lincolnshire, potato, Samantha pidoux, Siren FM, Spanish chorizo. Bookmark the permalink. Leave a comment.