The Best Baked Potato Toppings
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The Best Baked Potato Toppings

When you’re hungry and it’s cold outside, a jacket potato really hits the spot. If you’re a fan of this cosy staple, this one is for you. From jackets piled with pulses, sour cream and fresh herbs, to subbing traditional white spuds for the sweet variety, here are some flavoursome spins on a classic, courtesy of food columnist and SL contributor, Chloe Scott-Moncrieff.

The Reubenato

Serves
Serves 2
Difficulty
Easy
Total Time
1 Hour
Ingredients
2 baked potatoes
100g of pastrami
2 tbsp of sauerkraut, or shredded white cabbage
150g of gruyere cheese, grated
6 cornichons, sliced
1 tsp of butter (optional)
For the dressing:
1 tbsp of mayonnaise
1 tbsp of horseradish sauce
1 shallot
1 tsp of Tabasco or a pinch of paprika
1 tbsp of ketchup
Method
Step 1

Preheat the oven to 200°C. Season the potatoes with salt and dress with a little olive oil. Bake in the oven for about an hour or until cooked.

Step 2

Mix the dressing ingredients together.

Step 3

When the potatoes are cooked through, slice a neat cross over each one. Add a dollop of butter if you want. Pile both the potatoes with the gruyere. Return to the oven for a few minutes so the cheese melts.

Step 4

Now pop the pastrami over, and pile with the sauerkraut or cabbage.

Step 5

Pour over the dressing and sprinkle over the chopped cornichons.

Sweet Potato, Avocado, Carrots & Mint (V)

Serves
Serves 2
Difficulty
Easy
Total Time
1 Hour
Ingredients
2-4 sweet potatoes
1-2 avocados
1-2 carrots, grated
100g of chopped cherry tomatoes
1 green chilli, finely sliced
Half a garlic clove
2 tbsp of sour cream, one per jacket
100g of mini mozzarella balls, halved
1 tsp of cumin seeds
1 large handful or 20g mint leaves, finely chopped (coriander works too)
Method
Step 1

Preheat the oven to 180°C-190°C. Drizzle a little olive oil over the sweet potatoes. Season. Bake for about 30-40 minutes.

Step 2

Slice open. Pop in the mozzarella balls. Return to the over for a few minutes.

Step 3

When the cheese has melted, scatter over the grated carrots, then the cumin seeds, avocado, and the finely chopped garlic, tomatoes and chilli.

Step 4

Finish with a blob of sour cream per jacket. Scatter with the mint leaves.

Lentil Masala With Yoghurt Raita (V)

Serves
Serves 2
Difficulty
Easy
Total Time
1 Hour
Ingredients
2 jacket potatoes
250g of ready-to-eat black lentils (Merchant Gourmet preferably)
1 tsp of mustard seeds
4cm of ginger, peeled and finely chopped
1 shallot or onion, finely chopped
1 red chilli, finely sliced
2 garlic cloves, peeled and sliced
For the raita:
180g of Greek yoghurt
25g of fresh mint leaves, finely chopped
½ cucumber, grated and squeezed
¼ red onion, finely sliced
Method
Step 1

Preheat the oven to 200°C. Splash a little olive oil and salt over the jackets and place in the oven for approx. 1 hour or until cooked.

Step 2

Meanwhile, in a frying pan, sizzle the spices in a little oil, until the mustard seeds are popping. Then, stir in the chilli, onion, garlic and ginger and slow cook. Stir in the lentils. Season with salt and pepper. Add 1 tsp of water if it gets too dry.

Step 3

To make the raita, mix the grated cucumber, mint and red onion. Season with a little salt.

Step 4

When the potatoes are cooked, slice a cross in the middle. Add a little butter. Then the lentils and finish with the raita.

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