Jacket potatoes are always a champion in our household because they are yummy, cheap, and easy to cook. However, I tend to get bored with the cheese and bean toppings. So sometimes we mix it with chilli topped jackets, but my ultimate favourite is these pork and cheese jackets with sour cream and chive dip on the side.
Here’s what you will need to create one jacket:
Pork and Cheese Stuffed Jacket PotatoesPrint Recipe
- 1 large potato
- 50 grams of ground pork
- 1/2 cup of sweetcorn
- 50 grams of grated cheese
- 1 cup of sour cream
- 1 tablespoon of finely chopped chives (fresh or dried)
- Pre-heat your oven to around 180 degrees Celsius. Wash the potato and stab with a fork or knife. Place on the baking tray and put in the oven to cook for about 45 minutes or 1 hour, or until the inside is soft and the skin is crispy.
- Add pork to a frying pan with the sweetcorn ready to cook later. You can also whip up your sour cream and chive side dip by mixing 1 cup of sour cream with 1 tablespoon of chives, leave it in the fridge until serving.
- Once the jackets are cooked, remove them from the oven and cut them down the middle longways. Scoop out as much of the potato from the centre of the skins as possible and add to a frying pan with your chorizo and sweetcorn. Warm this on medium heat for 2 to 3 minutes, turn off the heat and add in your cheese. This should then melt through, and you will need to mix all the ingredients.
- Once it’s all mixed, scoop and press it all back into your potato skins, pour over or serve on the side your sour cream dip and enjoy.