Loaded jacket potatoes with green goddess dressing
- ⏱ 2 hours 30 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Crispy baked potatoes filled with a creamy avocado‑burrata mash, topped with dressed lettuce and pistachio‑lemon garnish.
Adapted from Great British Chefs.
This recipe, inside the app
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Loaded jacket potat...
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Finely shred the lettuce.
Roughly chop the pistachios.
Zest the lemon.
3Plate and serve
+ 17 more steps in the app
Loaded jacket potat...
0/0
COOK 2COOK 1
1Mise en Place
Prep 1/4 bunch basil: leaves picked
Prep 25 g Parmesan: finely grated
Prep 40 g Parmesan: finely grated
2Mise en Place
3Plate and serve
+ 17 more steps in the app
Ingredients
- 4 piece Nanna Tate potatoes (scrubbed and dried)
- 1 tbsp olive oil
- 2 tsp flaky sea salt
- 6 slice prosciutto
- 1 piece little gem lettuce (finely shredded)
- 2 piece avocado
- 2 piece burrata
- 35 g pistachios (roughly chopped)
- 1 piece lemon (zested)
- 1 piece avocado
- 120 g Greek yoghurt
- 4 tbsp olive oil
- 1 piece garlic clove
- 10 g chives (roughly chopped)
- 1/4 bunch basil (leaves picked)
- 2 piece anchovy fillets
- 25 g Parmesan (finely grated)
- 1 piece lemon (juiced)
- 60 g unsalted butter (softened)
- 40 g Parmesan (finely grated)
- 1/2 bunch parsley (finely chopped)
- 2 tbsp double cream
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Prep 1/4 bunch basil: leaves picked
- COOK 1 Prep 25 g Parmesan: finely grated
- COOK 1 Prep 40 g Parmesan: finely grated
- COOK 1 Prep 1/2 bunch parsley: finely chopped
- COOK 1 Scrub and dry the potatoes.
2. Mise en Place
- COOK 2 Finely shred the lettuce.
- COOK 2 Roughly chop the pistachios.
- COOK 2 Zest the lemon.
- COOK 2 Juice the lemon.
- COOK 2 Prep 60 g unsalted butter: softened
3. Bake potatoes
- COOK 1 Preheat the oven to 190°C.
- COOK 1 Place the potatoes on a baking tray lined with baking paper, rub with the olive oil and flaky salt, prick with a fork.
- COOK 1 Bake for 1 hour 20 minutes until the skins are crisp and the insides are soft, adding the prosciutto slices on the tray alongside for the final 5-6 minutes of cooking time, to crisp up.
4. Make dressing
- COOK 2 For the green goddess dressing, place all the ingredients in a food processor with a pinch of salt and black pepper.
- COOK 2 Blend until smooth, adding splashes of water until you reach a double cream consistency – this will make more than you need.
- COOK 2 Set aside in the fridge until needed.
🤝 Cook A hands over the basil, Parmesan and parsley.
5. Cut potatoes
- COOK 2 Cut the jacket potatoes open lengthways and scoop out most of the flesh, leaving a 1 cm border around the skin.
6. Mash filling
- COOK 2 Place the flesh into a bowl and mash with the avocado, burrata, pistachios, lemon zest, and chives until smooth.
- COOK 2 Season well with salt and pepper.
- COOK 2 Spoon the filling back into the potato skins and lightly rough up the tops with a fork.
7. Finish baking
- COOK 2 Return the potatoes to the oven and bake until heated through and the tops are lightly crisp (about 10 minutes).
8. Prepare topping
- COOK 2 In a bowl, toss the shredded lettuce with 3 tablespoons of the green goddess dressing.
- COOK 2 Slice the avocados.
9. Plate and serve
- BOTH Place the hot potatoes on a plate and top with dressed lettuce, avocado and burrata.
- BOTH Scatter over crispy prosciutto shards, drizzle with extra dressing and finish with chopped pistachios, lemon zest, chives and black pepper.
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