Loaded Jacket Potatoes With Green Goddess Dressing Recipe
Nanna Tate Large Potatoes are soft, fluffy and buttery, with a crisp, crunchy skin when baked; making them a great base for a loaded jacket potato. The potato flesh is beaten with butter, Parmesan and a little cream for a rich filling.
Ingredients
- 4 large Nanna Tate potatoes, scrubbed and dried
- 1 tbsp of olive oil
- 2 tsp flaky sea salt
- 6 slices of prosciutto
- 1 little gem lettuce, finely shredded
- 2 avocados
- 2 burrata
- 35g of pistachios, roughly chopped
- 1 lemon, zested
- 1 avocado
- 120g of Greek yoghurt
- 4 tbsp of olive oil
- 1 garlic clove
- 10g of chives, roughly chopped, plus extra finely sliced, to serve
- 1/4 bunch of basil, leaves picked
- 2 anchovy fillets
- 25g of Parmesan, finely grated
- 1 lemon, juiced
- 60g of unsalted butter, softened
- 40g of Parmesan, finely grated
- 1/2 bunch of parsley, finely chopped
- 2 tbsp of double cream, (optional)
Method · 1 h 35 min
- Preheat the oven to 190°C
- Place the potatoes on a baking tray lined with baking paper, rub with the olive oil and flaky salt, then prick with a fork. Bake for 1 hour 20 minutes until the skins are crisp and the insides are soft, adding the prosciutto slices on the tray alongside for the final 5-6 minutes of cooking time, to crisp up
- For the green goddess dressing, place all the ingredients in a food processor with a pinch of salt and black pepper. Blend until smooth, adding splashes of water until you reach a double cream consistency – this will make more than you need. Set aside in the fridge until needed
- Cut the jacket potatoes open lengthways and scoop out most of the flesh, leaving a 1cm border around the skin
- Place the flesh into a bowl and mash with the filling ingredients until smooth. Season well with salt and pepper. Spoon the filling back into the potato skins and lightly rough up the tops with a fork. Return to the oven and bake until heated through and the tops are lightly crisp (about 10 minutes)
- For the topping, in a bowl, toss the shredded lettuce with 3 tablespoons of the green goddess dressing. Slice the avocados
- To assemble, place the hot potatoes on a plate and top with dressed lettuce, avocado and burrata. Scatter over crispy prosciutto shards, drizzle with extra dressing and finish with chopped pistachios, lemon zest, chives and black pepper
