2medium baking potatoesabout 7 to 9 oz/ 200 to 250 g each
1/2cupGouda or cheddar75 g
fine sea salt and black pepper
very small knob of butteroptional
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
Prepare potatoes: Wash and dry the potatoes thoroughly and allow them to dry only slightly. Then, rub them generously with salt while they are still somewhat wet. Pierce them with a fork all over; it will allow steam to escape during the baking process.
Bake: Place on a baking tray and bake until tender, about 1 hour and 15 minutes. Keep checking; it depends on their size. If the potatoes are smaller (about 150 g/ 5.3 oz), start checking after about 50-55 minutes already.
Check if they are done by squeezing one potato lightly, it should just give, and the skin should be crispy. If they are not done, prolong the cooking time and check again after 5 to 10 minutes. Remove from the oven.
Jacket potato filling (Note):
Make the filling: In the meantime, grate the Gouda or Cheddar and mix it with the mayonnaise and ¾ of the finely chopped scallions.
Scoop potatoes: When the potatoes are cooked through, take them out of the oven and cut about 1/3 of the upper part. Carefully scoop out the flesh.
Stuff potatoes: Mash the flesh roughly with a fork and mix it with the cheese mixture. Stuff the potatoes with this mixture and bake for another 5 to 10 minutes until the cheese is nicely melted.
Top each potato with a tiny amount of salted butter, sprinkle with the remaining scallions and serve immediately as suggested above.
See blog post for more jacket potato fillings ideas.