Jacket Potato Loaded with Grilled Vegetables
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Fall season in incomplete without having a plate of Jacket potato or Baked potatoes. Baked potato or Jacket potato, a perfect dinner recipe on your rushed weeknight or lunch when you’re craving something both appetizing and comforting. Baked potatoes can be served loaded or unloaded with varieties of stuffing. I like this hunger satisfying recipe loaded with goodness of veggie for delightful as well as healthy meal.
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This recipe is bit time consuming but it is stress-free & effortless recipe; easily can be prepared in big batch and served. Potato being the main ingredient of this recipe; really need to choose your potato very wisely. High starched Russet potatoes/Idaho potatoes are the best for this recipe, fluffy from inside and a crispy from outside; taste yum when mashed & combined with butter, grilled veggies and condiments.
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Step by Step Instructions with Photos
Baking the Potatoes
- Preheat the oven to 400 degrees F.
- Rinse; scrub the potatoes clean with eyes and surface blemished removed and dry.
- Prick the potatoes with fork/knife and rub them with olive oil and salt. Pricking allows the steam to escape during the baking process and prevent from splitting open.
- Place the potatoes in baking tray or directly onto the middle rack of the oven, and bake them for 1 hour or until tender. Sprinkle sesame seeds if using.
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Grill Vegetables
- While the potatoes are getting baked, let’s prepare the grilled vegetable. Slice the veggies mentioned for grilling in long stripes.Blanch corn kernel & broccoli florets.
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- Place a large grill pan/skillet over medium-high heat and allow becoming very hot. Once the pan is hot, add the 1 Tbsp. of oil and grill veggie until lightly brown, for about 2-3 minutes.
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- Add blanched broccolli and corn and give everything a nice mix. Keep aside until potatoes are baked.
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Serving & Garnishing
- Once potatoes are baked, remove and allow them to cool enough so they are easy to handle.
- Slit the potatoes length-wise into the middle and using a fork; gently prick the inner pulp of the potato, as close as to the skin
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- Add a pinch of salt, pepper and spread 1 Tbsp. of butter. Load the potato with grilled veggies, sprinkle grated cheese as per your preference and chopped jalapeño pepper.
- Place the potatoes back in oven for 5-6 minutes at 350 degrees F. or until cheese melts. Broil on high for 1-2 minutes for brown spots.
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- Remove the potatoes from oven, garnish it with chopped coriander and serve hot with sour cream.
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Recipe Card
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Jacket Potato Loaded with Grilled Vegetables
Description
Fall season in incomplete without having a plate of Jacket potato or Baked potatoes. Baked potato or Jacket potato, a perfect dinner recipe on your rushed weeknight or lunch when you’re craving something both appetizing and comforting. Baked potatoes can be served loaded or unloaded with varieties of stuffing. I like this hunger satisfying recipe loaded with goodness of veggie for delightful as well as healthy meal.
Ingredients
Potatoes
Grilled Vegetables
Serving & Garnishing
Instructions
Baking the Potatoes
-
Preheat the oven to 400 degrees F.
-
Rinse; scrub the potatoes clean with eyes and surface blemished removed and dry.
-
Prick the potatoes with fork/knife and rub them with olive oil and salt. Pricking allows the steam to escape during the baking process and prevent from splitting open.
-
Place the potatoes in baking tray or directly onto the middle rack of the oven, and bake them for 1 hour or until tender. Sprinkle sesame seeds if using.
Grill Vegetables
-
While the potatoes are getting baked, let’s prepare the grilled vegetable. Slice the veggies mentioned for grilling in long stripes.Blanch corn kernel & broccoli florets.
-
Place a large grill pan/skillet over medium-high heat and allow becoming very hot. Once the pan is hot, add the 1 Tbsp. of oil and grill veggie until lightly brown, for about 2-3 minutes.
-
Add blanched broccolli and corn and give everything a nice mix. Keep aside until potatoes are baked.
Serving & Garnishing
-
Once potatoes are baked, remove and allow them to cool enough so they are easy to handle.
-
Slit the potatoes length-wise into the middle and using a fork; gently prick the inner pulp of the potato, as close as to the skin
-
Add a pinch of salt, pepper and spread 1 Tbsp. of butter. Load the potato with grilled veggies, sprinkle grated cheese as per your preference and chopped jalapeño pepper.
-
Place the potatoes back in oven for 5-6 minutes at 350 degrees F. or until cheese melts. Broil on high for 1-2 minutes for brown spots.
-
Remove the potatoes from oven, garnish it with chopped coriander and serve hot with sour cream.
Note
- Potato selection: For this recipe, selection of right kind of potatoes is very important. Russet and King Edward potatoes are best for baking, perfect size, consistency and highly starched.
- Baking methods: Potatoes can be baked in an electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. When cooking in an open fire or in the coals of a barbecue, potato should be wrapped in foil to prevent burning of the skin. And cooking potatoes in a standard oven, wrapping helps in retaining the moisture, while leaving them unwrapped will result in a crisp skin.
- Healthy diet: Despite of the popular misconception that potatoes are calorific, baked potatoes can be eaten as part of a healthy diet. Baked potatoes taste delicious both ways with or without skin. Potatoes baked in their skins tend to lose between 20 and 40% of their vitamin C content. Small potatoes bake more quickly than large ones and therefore retain more of their vitamin C.