Jacket Potato Loaded with Grilled Vegetables
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.
- 4 large Russet Potatoes/Idaho Potatoes (Baking Potatoes)
- 1 Tsp. Olive oil
- Salt to taste (I have used sea salt)
- 1 Tsp. Sesame seeds (Optional)
- Bell pepper, use any color (seeded and thinly sliced)
- 1 small Zucchini, (thinly sliced strips)
- 1 small Yellow squash (thinly sliced strips)
- 1 medium Onion (sliced)
- 1 medium Carrot (sliced lenthwise)
- Cremini mushroom, (sliced, optional)
- 7-8 Broccoli florets (cut into small bite size pieces)
- American corn (boiled or blanched)
- 1 Tsp. Oil
- Black pepper powder
- Salt to taste
- 4 Tbsp. Butter
- Black pepper (to taste)
- Salt (to taste)
- 1 cup Sour cream
- 2-3 Jalapeno (finely chopped)
- 4 Tbsp. Coriander/Chives/Parsley, (finely chopped)
- Cheese, i have used cheddar (garted)
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.
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.
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.
- 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.
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