Loaded Jacket Potatoes with Green Goddess Dressing
- ⏱ 1 hour 50 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Crispy baked potatoes filled with a buttery mash, topped with lettuce, avocado, burrata and a vibrant green goddess dressing.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Loaded Jacket Potat...
0/0
COOK 1COOK 2
1Mise en place
2Preheat oven
Preheat the oven to 190°C
3Plate and serve
+ 16 more steps in the app
Loaded Jacket Potat...
0/0
COOK 2COOK 1
1Mise en place
Prep 1/2 bunch parsley: finely chop
2Preheat oven
3Plate and serve
+ 16 more steps in the app
Ingredients
- 4 Nanna Tate potatoes (scrubbed and dried)
- 1 tbsp olive oil (for potatoes)
- 2 tsp flaky sea salt
- 6 slice prosciutto
- 1 little gem lettuce (finely shredded)
- 2 avocado (for filling)
- 2 burrata
- 35 g pistachios (roughly chopped)
- 1 lemon (zest) (zested)
- 1 avocado (for dressing)
- 120 g Greek yoghurt
- 4 tbsp olive oil (for dressing)
- 1 clove garlic
- 10 g chives (finely sliced, plus extra for serving)
- 1/4 bunch basil (leaves picked)
- 2 anchovy fillet
- 25 g Parmesan for dressing (finely grated)
- 1 lemon (juice)
- 60 g unsalted butter (softened)
- 40 g Parmesan for filling (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 1/2 bunch parsley: finely chop
2. Preheat oven
- COOK 2 Preheat the oven to 190°C
3. Season potatoes
- COOK 1 Place the potatoes on a baking tray lined with baking paper, rub with 1 tbsp of olive oil and 2 tsp flaky sea salt, prick with a fork
🤝 Cook 2 hands the baking tray to Cook 1.
4. Bake potatoes
- 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
5. Prep potatoes
- COOK 2 Scrub and dry the potatoes
🤝 Cook 2 picks up the potato.
6. Shred lettuce
- COOK 1 Finely shred the lettuce
7. Prep pistachios
- COOK 1 Roughly chop the pistachios
8. Zest lemon
- COOK 2 Zest 1 lemon
9. Slice chives
- COOK 1 Finely slice the chives, reserving extra for serving
10. Pick basil
- COOK 2 Pick the basil leaves
11. Cut potatoes
- COOK 1 Cut the jacket potatoes open lengthways and scoop out most of the flesh, leaving a 1cm border around the skin
🤝 Cook 2 hands the knife to Cook 1.
12. Make dressing
- COOK 2 Place all dressing ingredients in a food processor with a pinch of salt and black pepper, blend until smooth, adding splashes of water until you reach a double cream consistency
- COOK 2 Set aside in the fridge until needed
13. Mash filling
- COOK 2 Place the scooped flesh in a bowl and mash with 2 avocados, 2 burrata, 40g Parmesan for filling, 60g unsalted butter, 2 tbsp double cream (if using), and season with salt and pepper until smooth
🤝 Cook 1 hands over potatoes.
14. Refill potatoes
- COOK 1 Spoon the filling back into the potato skins and lightly rough up the tops with a fork
🤝 Cook 2 hands over the filling.
15. Slice avocados
- COOK 2 Slice the remaining avocados
16. Dress lettuce
- COOK 1 In a bowl, toss the shredded lettuce with 3 tablespoons of the green goddess dressing
🤝 Cook 2 hands over the green goddess dressing.
17. Re‑bake potatoes
- COOK 1 Return the potatoes to the oven and bake until heated through and the tops are lightly crisp (about 10 minutes)
18. Plate and serve
- BOTH Place the hot potatoes on a plate and top with dressed lettuce, sliced avocado and burrata, scatter over crispy prosciutto shards, drizzle with extra dressing and finish with chopped pistachios, lemon zest, chives and black pepper
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