Stuffed Jacket Potatoes
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Baked jacket potatoes are a complete meal, crispy on the outside. Could there possibly be anyone who doesn't drool at the thought of jacket potatoes with really crisp, crunchy skins and something lovely stuffed into them? My take on baked jacket potatoes with yummy vegetables biryani filled inside.
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Ingredients
- 1/4 cup Rice
- 1 Carrots medium
- 5 French beans
- 1/8 cup Green peas fresh or frozen peas
- 1/8 cup Cabbage chopped
- 1 Onions chopped
- 2 Green cardamom
- 1 Black cardamom
- 4 Cloves
- 1/2 inch Cinnamon
- 1 Bay leaf
- 1/2 tsp Cumin jeera
- 1 tbsp Ginger garlic paste
- 1 Turmeric Powder
- 1 tbsp Red chili powder
- 1 tbsp Coriander powder
- 1/2 cup Yogurt
- 1/2 tsp Kewra water
- Saffron kesar a few strands soaked in warm milk
- 1 tsp Garam masala powder or biryani powder
- Salt to taste
For Potato jacket
- 2 Potatoes big size
- 1/2 cup Hung curd
- 1/2 tsp Red Chili powder
- 1/2 tsp Chicken masala
- 1/2 tsp Turmeric Powder
- Salt to taste
- 2 tbsp Butter
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Instructions
- To begin with Stuffed Jacket Potatoes, wash the potatoes and wipe them with a towel to dry
- Clean wash and lightly scrape potatoes with knife. Cut potatoes horizontally into two halves.
- scoop out the potato halves from the center with help of steel spoon. Keep aside. Now make marinade for potatoes.
- Mix curd, salt, red, chili powder, and chicken masala powder and 1 table spoon butter. Marinate scooped potatoes and their cap for 2 hours.
- Boil rice in 1 cup of salted boiling water with two green cardamoms, one black cardamom, 2 cloves, half inch stick of cinnamon, until rice is cooked 75%. Drain excess water, rinse it with tap water and set aside.
- Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and cumin seeds and roast on slow flame.
- Add onions, carrot, cabbage French beans and green peas. Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chili powder.
- Add coriander powder and cook. Put off the flame. Cool it a bit. Whisk yogurt with rose water & saffron in a bowl. Add a little water or milk to whisk well. Add garam masala powder and mix well. Now add this to sautéed Vegas and simmer for two minutes.
- Mix rice into Vegas prepared beforehand and mix with very light hand. Fill prepared biryani rice in potatoes. Sprinkle some rose water and saffron milk mix on top of rice. Close potatoes with the cap.
- Apply good quantity of butter, stick coriander leaves on the top of potato cap. Arrange in the greased dish. Preheat the oven on 200 degrees for 10 minutes. Bake for 60 minutes or more on 200C.
- Insert a knife and check if potatoes are baked. They should look crispy and golden on outside upon baking. Serve hot with choice of your dip.
Notes
- The secret of perfect jacket potatoes is not to hurry them.
- Give them up to 1 hour or more to get the really crunchy skin.
- Learn to use the time when you’re out, so they can be ready when you come home, or go and do something else and forget about them till they’re ready.
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Recipe Nutrition
Calories: 358 kcal | Carbohydrates: 59 g | Protein: 9 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 26 mg | Sodium: 182 mg | Potassium: 1046 mg | Fiber: 8 g | Sugar: 14 g | Vitamin A: 4688 IU | Vitamin C: 38 mg | Calcium: 194 mg | Iron: 3 mg
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