Stuffed Baked Jacket Potatoes

June 30, 2016
by: Bethica Das
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Stuffed Baked Jacket Potatoes is a very easy and a simple way to have your potatoes, as an appetizer or just the way you like it. All potato lovers will surely relish this amazing baked delicacy loaded with butter, cheese, hung yoghurt and scrambled eggs. You can go ahead and add any stuffing of your choice. Please check below a step by step guide with pictures to prepare it.

How to make Stuffed Baked Jacket Potatoes

  • 3 medium size potatoes, wash and pat dry
  • 1/2 tsp. oil
  • 2 pinches of salt
  • 1 tbsp. butter
  • 2 tbsp. hung yoghurt, beaten
  • 1 egg, scrambled with a pinch of salt & pepper powder
  • grated cheese as required
  • 1 tbsp. coriander leaves, chopped
  • 1 tsp. red chili flakes

1. Rub the oil all over the potatoes and sprinkle some salt. prick them with a fork. Cook first in the microwave oven in micro power high for 10 minutes. (This is to reduce the baking time).


2. Flip it over and bake in the convection mode at 180 degrees C. for 5-6 minutes. Let stand for 2 minutes.


3. Make a slit in the centre of the potatoes and across. Press both ends and flip it open slightly. Add some butter in it, followed by the yoghurt. Sprinkle a pinch of salt.


4. Then spoon in the scrambled eggs, grated cheese and finally sprinkle the chopped coriander leaves. Garnish with the chili flakes and enjoy as an appetizer or as a snack.


5. Rub the oil all over the potatoes and sprinkle some salt. Prick them with a fork.

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6. Cook in the microwave oven in the micro high for 10 minutes.

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7. Flip it over and bake in the convection mode at 180 degrees C. for 5-6 minutes. Let stand for 2 minutes.

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8. Make a slit in the centre of the potatoes and across.

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9. Press both ends and flip it open slightly.

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10. Add some butter in it, followed by the yoghurt. Sprinkle a pinch of salt.


11. Then spoon in the scrambled eggs,


12. grated cheese

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13. and finally sprinkle the chopped coriander leaves. Garnish with the chili flakes and enjoy as an appetizer or as a snack.

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About The Author

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Bethica Das

Hi, I am Bethica Das, a homemaker now, after having worked in a Bank for a decade and a half. At present, am based in the U.A.E with my husband, a senior lecturer. My two sons are busy in their respective fields in India. To keep myself occupied, I first started posting recipes on various web sites. This encouraged me to put together all my collection of recipes. Hence, published 3 simple cookery books online on Regional Flavours of India, Bengali Cuisine and Snacks and Starters. Most recently, I have ventured into the world of blogging to share some of my recipes which I cook at home and some from my collection. My inspiration is derived from the string of ideas doled out by my family. I love trying out new recipes that I come across and which are unique in taste and flavour. I try to keep my dishes as simple as possible with minimum ingredients and which are easily available.