Jacket Baked Potato

baked potato with cheddar, sour cream, and chives

Makes 2 potatoes · 527 kcal per serving

Ingredients

• 600 g potato
• 30 g butter
• 60 g sharp aged cheddar
• 60 g sour cream
• 3 g chives
• 3 g salt

Method

1. 1. Heat the oven to 425°F / 220°C. Scrub and dry the potatoes, prick with a fork, and bake directly on the rack, without foil, 60–90 min until the skins are crisp and a knife slides easily through the centers.
2. 2. For optional burger toppings, soften the onion in a little of the butter over medium-low heat, 30–40 min, stirring until browned. Set aside. Brown the beef in the same pan, breaking it up; add garlic, black pepper, and Worcestershire and cook through.
3. 3. Split the hot potatoes and fluff the centers with a fork. Work in the remaining butter, salt, and half the cheddar. Add any beef, onion, and pickled jalapeños, then the remaining cheddar.
4. 4. Set on a broiler-safe tray and broil 2–4 min until the cheese bubbles and browns; watch closely.
5. 5. Finish with sour cream and chives. Add optional chopped dill pickles and a little hot sauce.