Leftover jacket potato

[CharlotteDoyle]

Inspired by the recent jacket potato thread I made some yesterday for me and DH. It was our first time ever making OR eating them (!) and they were... bloody delicious. Butter, cheese, tuna mayo and spring onion, if you are wondering. I am eternally indebted to whichever MNer recommended it.

But we have 1 huge roasted potato left over. I wrapped it up and popped it on the fridge.

Potato lovers, please give me some ideas for using it up. Can I re-heat it in the oven and treat it like a freshly roasted one? Or will it be irretrievably soggy..?

Cut it in half - scoop out the middles. Mix this with beaten egg, grated cheese, spring onion, maybe fried bacon bits or tuna. Put the mix back into the skins. Put a little more grated cheese on top. Bake at around 180 for 20 mins.

This link tells you how to freeze baked potatoes, handy to cook a few when you have the oven on for other things to save energy.
https://realfood.tesco.com/article/how-to-store-and-freeze/how-to-freeze-potatoes.html#:~:text=Good%20news%20–%20like%20other%20leftovers,to%20prep%20spuds%20from%20scratch.

Slice or cube it up and fry the bits.

Crush the inside and mix with onion & garlic dip and a sprinkle of salt, heat in the oven with whatever you're cooking.

Heat the skin in the oven for a few minutes and eat with a smear of butter and a sprinkle of salt. (Don't tell anyone or they'll all want it.)

I have some answers-but I can't get past somebody never having eaten a jacket potato before.....

I can't offer a recipe better than the twice baked one above, but just wanted to say congratulations; it's the best feeling when you discover something that you've never tried before that you really love!

I had a very odd conversation with some US colleagues a few weeks ago.

They had eaten potato skins but were baffled at the concept of a baked/jacket potato with beans and cheese. They couldn't seem to believe that anyone would eat it, the follow on suggestions of tuna Mayo, cottage cheese or chilli and cheese as alternative toppings were equally as confusing to them.

They eat Baked potatoes in America right?

Just scoop out the middles, mash and add cheese, butter and pepper. Pile it back in and pop in the oven.

We can't really get proper jacket spuds here in France and I really miss them. I'm salivating at the thought of one right now.

Just wrap it up and pop it back into the oven - once reheated eat it as a jacket potato

We are forrin. Jacket potatoes are not a thing where we're from. Tragically

I mean sure Americans eat baked potatoes. But they're usually served just with butter or - if you are pushing the boat out - topped with soured cream, chives and possibly bacon bits. That's a classic side dish to a steak dinner. There's also the concept of "loaded skins" or some such, which you see on menus at sports bars/American restaurants alongside things like nachos, wings etc.

But in the US these things aren't really seen as simple home/comfort foods in the same way as the UK jacket potato, and not something you'd typically offer to kids or serve in schools, for example. So there's definitely a cultural difference there.

I'm just glad to have discovered the joys of the UK JP. I might have to spread the word in my home country like a potato missionary

@CharlotteDoyle I'm sorry-didn't realise you were a benighted forriner. Allow us to gently lead you towards the light. The first thing to do is to make friends with someone who owns an Aga. They will probably be incredibly annoying, but their jacket potatoes will be worth it.

They're fine reheated for a minute in the microwave actually. Skins aren't so crispy but they're still delicious, just in a different tender kind of way. When the oven is on, I always cook extra.

I can't believe you've never had a jacket potato before! Say what now?!

I'd just freeze it. The best jacket pots come out of an air fryer in my opinion so I'd just reheat in that if you have one. Alternatively, just eat it today. I would!

Just seen your one of those forrin peeps! Now you have to spread the word around your parts, they will thank you forever! ❤️🎉🎉🎉

"You're not your" 🙄

I'm a baked potato not jacket potato person (very important). Reheats taste better.

@CharlotteDoyle I've just had a memory of Starsky and Hutch eating steak and plain jacket potatoes. We were all amazed.....

You what now?

I have all the time in the world for purists, and this is a new one on me. Spill.

I feel like a leftover jacket potato. Not to eat, I just feel like one.

I like them reheated or as “loaded skins” but if you want to do something different you could make fish cakes? I make them for my DS with salmon and veg, although it’s a weaning finger food they are actually quite nice.

@MiserableOldHag you mean warm and universally loved?

I cut it into slices and cook it with grated cheese on top .. or like others have said scoop it out and mix with cheese and reheat or could cube it and make it into a frittata especially if you’ve got some onion

I'm American and I can't believe you've never had a jacket potato before! Obviously, we call them baked potatoes or loaded potatoes, but I certainly was having them as a child in the 80s in the US. We have different toppings, but cheesy baked potatoes with various toppings were definitely a thing growing up. I used to go to Wendy's every Saturday after sports training in the morning and get a baked potato with cheese, chives and bacon and then fill it with extra stuff from the salad bar. That said, I don't think we have them in the US in the same way we have them here - yes, they can be a meal, definitely were in our household, but we wouldn't add so many different (cold) things to them, like tuna or coleslaw or baked beans, so I do get your point.

As for your potato, you can just re-heat in microwave or oven and have next day. We often make extras when we make jackets for dinner and then dh and I have them for lunch the day after. My personal favourite is a 'salad' of grated cheddar, grated carrot, spring onions and either parsley or fresh green chillies all mixed together with mayo/salt/pepper.

Hey, me too!

In my case it's because I viscerally hate the phrase "jacket potato" and I don't know why

Baked potato missionary is my dream job