How To Make Traditional Jacket Potato
Learn how to make jacket potato the traditional way. The spud has a crispy skin, fluffy flesh, and toppings of bacon, green onions, and sour cream.
Serves:
Ingredients
- 2russet potatoes
- cooking spray
- 1tspkosher salt
- ½cupmilk,or stock, plus a splash to thin the sour cream, optional
- bacon,cooked
- sour cream
- green onion,sliced
Instructions
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Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
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Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
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Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
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Spoon the flesh out of the potato leaving a ¼ inch border of potato in the skin. Place flesh in a bowl and set the skin aside.
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To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
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Top with bacon, drizzle with sour cream, and garnish with green onion, to taste.
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Enjoy!
Nutrition
- Calories: 131.97kcal
- Fat: 2.74g
- Saturated Fat: 0.71g
- Monounsaturated Fat: 1.29g
- Polyunsaturated Fat: 0.58g
- Carbohydrates: 24.03g
- Fiber: 1.59g
- Sugar: 2.30g
- Protein: 3.59g
- Cholesterol: 3.05mg
- Sodium: 360.62mg
- Calcium: 50.60mg
- Potassium: 551.06mg
- Iron: 1.07mg
- Vitamin A: 14.03µg
- Vitamin C: 6.98mg
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