Jacket potatoes are a great choice for a coeliac as they are naturally gluten free. They are also low in fat and a rich source of vitamins and minerals. Cooking a good jacket potato can be a bit
of an art, they should be crispy on the outside and soft and fluffy in the middle. There are many different opinions on how to bake the perfect jacket, in this article Felicity Cloake tests out some of the many ways. I’ve topped mine with a creamy filling of crayfish with mayonnaise and served it with a super quick and easy side salad.
Crayfish Jacket Potato
Prep time: 10 minutes
Cooking time: 7 – 10 minutes
1tsp vegetable oil
1 baking potato
125g cooked and peeled crayfish tails
2 tbsp low fat mayonnaise
1 spring onion – sliced
1 handful salad leaves
2 cherry tomatoes – sliced
2 slices cucumber
a knob of butter
salt and freshly ground black pepper
1 pinch cayenne pepper
Preheat the oven to 200°C.
Wash the potato well, dry it and prick it several times with a fork. Rub the outside with vegetable oil and season with salt. Place the potato on the shelf in the oven and bake for 1-1½ hours, depending on how big your potato is. When it’s cooked, the potato should be golden-brown and crisp on the outside and give a little when squeezed.
Place the crayfish in a bowl and mix in the mayonnaise.
Make the side salad by mixing all the salad ingredients. Saving a few slices of the spring onion for the top of the potato.
Split open the cooked potato, season with salt and pepper then add the butter and allow it to melt. Top the potato with the crayfish and mayonnaise mix, the sliced of spring onion and the cayenne pepper.
Put on a plate with the side salad and enjoy.