Filled jacket potatoes


  • Serves 4
  • 60 Minutes


  • 4 large potatoes
  • coarse salt

For the filling

  • 250 g. white cheese
  • 1/3 bunch parsley (finely chopped)
  • 100 g. bacon (finely chopped)
  • salt
  • freshly ground pepper

Filled jacket potatoes


Enrich the filling with mushrooms, onions, etc, as long as you sauté the vegetables before mixing in with the cheese.


Rinse and scrub the potatoes to remove dirt. Wrap in FINO aluminum foil and bake in preheated oven at 180 ºC for 1 hour. In a bowl add the filling ingredients, mashing them with a fork. Score a cross on the foil and squeeze between the index fingers and thumbs to split open. Spoon the mixture over the potatoes.

Chef's comment

Jacket potatoes baked in foil can serve as an accompaniment to all dishes with meat, especially roasts. For a stronger flavour, wrap the potatoes with rosemary.

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