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Pizza Jacket Potatoes

Great meal to cook with your kids…who doesn’t love a pizza (without the pizza!)

September 20, 2016

Pizza Jacket Potatoes

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Pizza Jacket Potatoes

ingredients for four

6 x 150gm Royal blue potatoes
4 x 100gm tomatoes
olive oil
salt and pepper
250gm rashers bacon
150gm to 200gm Fontina or Havarti cheese
1 small head broccoli

method

  1. Pre-heat oven to 180°C.
  2. Scrub potatoes and pierce skin with a fork 4 to 5 times. Place potatoes on baking tray. Cook for 45 minutes, until tender.
  3. Meanwhile, prepare filling ingredients. Cut each tomato into 6 wedges. Toss in bowl with 1 Tbsp olive oil and season with salt and pepper. Place on baking tray skin side down and bake in oven for 25 to 30 minutes, until slightly shrunk but still juicy.
  4. Cut bacon into ½cm pieces. Pre heat medium frying pan and cook bacon in a little olive oil if needed, until starting to crisp. Drain on absorbent paper.
  5. Cut cheese into ½cm cubes.
  6. Once potatoes are cooked, set aside for 10 to 15 minutes, until cool enough to handle.
  7. Cut potatoes in half lengthways and scoop out filling with spoon into a large bowl. Season with a little salt and pepper. Add tomato wedges, crisp bacon and half cheese cubes. Mix well.
  8. Spoon mixture back into potato shells. Dot remaining cheese cubes on top of filling.
  9. Place filled potatoes on baking tray and back into oven for 15 to 20 minutes to heat through. Turn grill on briefly to brown tops of potatoes before serving if needed.
  10. While potatoes are cooking, remove broccoli florets and cut into 1.5cm slices. Steam or boil for 3 to 5 minutes, until tender. Drain.
  11. Serve potatoes with broccoli.

cooks notes

  • Royal Blue potatoes are great to bake as they are a floury variety and are light and fluffy when cooked.
  • Choose Ruby Lou or Desiree if these are not available.
  • Serve with beans or peas if preferred or even sticks of raw vegetables such as celery or carrot.
  • Tomatoes are really delicious roasted – they taste similar to tomato based sauces on pizzas.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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