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4 Brilliant Jacket Potato Fillings

Four bold, distinct fillings for a crisp-skinned jacket potato, each one finished with Wilson's Extra Virgin Olive Oil.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Light Meal, Lunch, Side Dish
Cuisine: British Inspired, South African
Ingredients Method Notes

Ingredients
  

For the Jacket Potatoes:
  • 4 large baking potatoes about 300g each
  • 2 tbsp Wilson's Extra Virgin Olive Oil
  • 1 tsp flaky salt
For the Tuna Mayo Twist:
  • 1 x 170g tin tuna drained
  • 3 tbsp mayonnaise
  • 1 tbsp Wilson's Lime Juice
  • 2 tbsp finely chopped red onion
  • 1 tbsp chopped chives
  • Black pepper to taste
For the Caramelised Red Onion & Bacon: 
  • 2 rashers streaky bacon chopped
  • 1 large red onion thinly sliced
  • 1 tbsp Wilson's Extra Virgin Olive Oil
  • 1 tbsp Wilson's Balsamic Vinegar
  • 1 tsp brown sugar
  • 40 g grated cheddar
For the Peri-Peri Chicken & Sweetcorn: 
  • 1 cooked chicken breast shredded
  • 2 tbsp Wilson's Peri-Peri Flavoured Oil
  • 3 tbsp sweetcorn kernels
  • 2 tbsp sour cream
  • 1 tbsp chopped spring onion
For the Truffle Mushroom & Parmesan: 
  • 150 g mushrooms sliced
  • 1 tbsp Wilson's White Truffle Flavoured Oil
  • 1 clove garlic crushed
  • 2 tbsp cream cheese
  • 20 g shaved parmesan
  • Fresh parsley to finish

Method
 

  1. Preheat the oven to 200°C.
  2. Prick the potatoes a few times with a fork, pat them dry, then rub the skins with Wilson's Extra Virgin Olive Oil and press the salt in with your thumbs.
  3. Bake the potatoes directly on the oven rack for 60–70 minutes, until the skins are crisp and a knife slides easily into the centre.
  4. For the Tuna Mayo Twist: mix the tuna, mayonnaise, lime juice, red onion and chives in a bowl. Season with black pepper and set aside.
  5. For the Caramelised Red Onion & Bacon: fry the bacon in a pan until crisp, then remove and set aside. Add the olive oil and onion to the same pan and cook on low heat for 12–15 minutes, stirring often, until soft and golden. Stir in the balsamic vinegar and brown sugar, cook for 2 more minutes, then return the bacon to the pan. Fold through the cheddar just before serving so it melts slightly.
  6. For the Peri-Peri Chicken & Sweetcorn: warm the peri-peri oil in a pan, add the shredded chicken and sweetcorn, and toss until heated through, about 4 minutes. Take off the heat and stir in the sour cream and spring onion.
  7. For the Truffle Mushroom & Parmesan: sauté the mushrooms and garlic in the truffle oil over medium heat for 6–8 minutes, until golden. Stir in the cream cheese until it coats the mushrooms, then top with shaved parmesan and parsley.
  8. Split each baked potato down the middle, fluff the flesh with a fork and add a small drizzle of Wilson's Extra Virgin Olive Oil. Top each with one of the four fillings and serve immediately.

Notes

 Fillings keep well in the fridge for up to 2 days in sealed containers — bring to room temperature or warm gently before serving. 
  • Bake potatoes plain and freeze once completely cool; reheat from frozen in a hot oven and add fresh filling once heated through.
  • Wedon'trecommend freezing the fillings themselves, especially the tuna mayo, as the texture suffers on thawing. 
  • Leftover jacket potatoes reheat best in the oven at 200°C for about 15 minutes — this brings the skin back to crispy, which a microwavewon'tdo.