Jacket Potatoes with mixed Vegetable Stuffing

Sunday, March 6, 2011

What better dish to revive our blog with, than with an all time endearing jacket potato recipe! My ten year old niece loves restaurant style foods, and is always excited when we try making the same dishes at home. She recently tasted a jacket potato at a Mexican eatery and totally loved it, although she could not eat the complete dish! The dish was very tasty but loaded with garlic butter, sour cream, and heaps of cheese, on top of a  heavy cole slaw. 

Here is a much healthier version that we made at home. I am sending this entry to the Kids Delight Event started by Srivalli of Spice Your Life Blog, and currently hosted on the Versatile Vegetarian Kitchen Blog, by Champa.

Chopped beans - 1/4 cup
Chopped carrots - 1/4 cup
Chopped onions - 1/4 cup
Chopped tomatoes - 1/4 cup
Chopped paneer - 1/4 cup
Oil - 1 tbsp
Salt - 1/2 tsp
Chilly powder - 1/4 tsp
Garam masala - 1/4 tsp
Dania powder  - 1 pinch
Jeera powder - 1 pinch
Cumin seeds - 1/4 tsp



1. Heat oil and add the cumin seeds.
2. When the seeds puff up add chopped onion and saute till it turns pink and transparent.
3. Add chopped beans and carrots,  stir and cover with a lid.
4. Stir now and then until the vegetables are half done.
5. Mix in chilly powder, dania powder, jeera powder and salt.
6. When the vegetables are almost done add chopped tomatoes and paneer and cook for two or three more  minutes till the tomatoes become soft but not  runny.
7. Finally add garam masala , stir well and switch off flame.
Keep the flavoursome vegetable filling aside.



Potatoes - 6
Olive oil or any other vegetable oil - 1 tbsp
Salt - 1/4 tsp


1. Wash and scrub potatoes, and pat them dry.
2.  Poke the potatoes all around using a fork and then cut them into halves.
3. Using a sharp knife scoop out the center portion of the halved potatoes  to  make potato cups.
( Save up the scooped out potatoes and use in other preparations .)
4. Rub the insides and out sides of  the potato cups with  little oil and salt.
5. Bake the potatoes into golden crispy cups in a preheated oven for 35 or  40 minutes  at 180`C. It may take longer if the potatoes are bigger.
6. If you use a microwave oven with grill, select  Mode 3 ( Grill and Microwave ) and cook  for 30 minutes.

1. Grill four or five cabbage leaves until they become crisp and golden brown in colour.
2. Make a bed of cabbage leaves on the serving plate.


3. Arrange the crispy potato cups on the cabbage bed.
4. Press down a table spoon or more as required, of the vegetable filling  into the potato cups.

A platter of  Jacket Potatoes with  Mixed Vegetable Stuffing  is a  yummy and  filling meal.  Kids will enjoy it when served with  tomato sauce or ketchup.