Meal Planning Monday and Cheesy Stuffed Supper Spuds (Baked Jacket Potatoes) Recipe
Meal Planning Monday and Cheesy Stuffed Supper Spuds
(Baked Jacket Potatoes)
Recipe
Cheesy Stuffed Supper Spuds (Baked Jacket Potatoes) Recipe
Today’s recipe comes with a meal plan, of sorts, as I need to get organised this week with so much on my agenda; there will be still be 2 “fast” days to fit in for the 5:2 diet. Malcolm and I are doing well, with another couple of pounds lost last week, and that’s with two meals out and a few naughty treats too! As the weather gets colder I am hankering after comfort food such as soups,stews, casseroles and pies, and so the recipe today for these Cheesy Stuffed Supper Spuds is perfect comfort food grub for my non-fast day menu. I DO have a new 5:2 recipe to share later in the week too, and I am revisiting my recipes for hearty but low-calorie fare from last year, mainly soups and stews again.
Stuffed Supper Spuds (Baked Jacket Potatoes)
But for now, let me share my new weekly meal plan with you, it’s all about using seasonal meat, fish and veggies, using locally sourced produce and some new “family favourite” recipes. I would also like to mention that my recipe today was a newly created recipe where I had an opportunity to use some DIVINE Cornish farmhouse butter that Rodda’s sent me (Rodda’s of Clotted Cream fame); and although it was very tempting to bake with it, once tasted we thought it was a shame to bake with all of it, and it really shines in this fabulous family recipe for baked spuds. I will be using some of it for baking no doubt, so watch out for new Cornish butter recipes in the future, which is simply SUBLIME, but for now, I hope you enjoy my Cheesy Stuffed Supper Spuds (Baked Jacket Potatoes) recipe – perfect for a mid-week family supper! Have a great week, and I hope you find some inspiration in my meal plan recipes. Karen
NB: I am adding this post to Mr’s M’s Monday Meal Plan event.
Disclaimer: I received some Rodda’s Cornish Farmhouse butter and Clotted Cream to try, which I used in today’s recipe; all opinions and views are my own and I was not paid for this post.
Monday Meal Plan:
Monday – Fast Day (500 calories)
NEW recipe for Grilled Pepper Steak with Spinach, Tomatoes and Onions (250 calories)
(Recipe to follow)
5:2 Diet Steak with spinach, tomatoes and onions
Tuesday:
Cheesy Stuffed Supper Spuds (Baked Jacket Potatoes) with Savoy Cabbage
Cheesy Stuffed Spuds
Wednesday – Fast Day (500 calories)
Hungarian Savoury Minced Beef with cabbage and carrots (242 calories)
Hungarian Savoury Minced Beef
Thursday:
NEW recipe: Chicken and Bacon Pie with a Suet Crust
(Recipe to follow)
Friday:
Baked Hake with Oven Chips
Saturday – Friends over for supper:
Oysters
Oysters
Old-Fashioned Fish Pie with Cheesy Mash
Old-Fashioned Fish Pie with Cheesy Mash
Cheese Board
Cheese Board
NEW recipe Festive Bread and Butter Pudding
(Recipe to follow)
Sunday:
Out for lunch!
Home-made bread for tea with cheese, salad and chutney – Winter Ploughman’s Lunch for Tea!
(Recipe to follow)
Winter Ploughman’s Lunch
RECIPE: Cheesy Stuffed Supper Spuds (Baked Jacket Potatoes)
Cheesy Stuffed Supper Spuds (Baked Jacket Potatoes)
Cheesy Stuffed Supper Spuds (Jacket Potatoes)
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 1 hour, 20 minutes |
| Total time | 1 hour, 25 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 4 large baking potatoes
- sea salt and a little vegetable oil
- 50g butter (I used Rodda's Cornish butter)
- 2 tablespoons clotted cream (I used Rodda's clotted cream)
- 100g cream cheese with herbs and garlic
- 1 teaspoon dried English mustard powder
- salt and black pepper
Note
These super cheesy stuffed spuds (stuffed jacket potatoes) make a wonderfully tasty supper dish and are cheap and cheerful! Serve as a main meal with seasonal veggies and/or salad, or as an accompaniment to roast meats, pies and tarts etc.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas mark 6. |
| Step 2 | Rub a little vegetable oil on all of the baking potatoes and then prick them all over with a fork. Roll them in a little sea salt and place on a baking tray. |
| Step 3 | Bake them in a pre-heated over for between 45 and 60 minutes, or until they are soft when pressed. |
| Step 4 | Take them out of the oven and allow to cool slightly so you can handle them. Cut them in half and carefully scoop the potato flesh out of each potato half, leaving a shell of skin. |
| Step 5 | Put the hot potato flesh in a bowl and add the butter, then mash the potatoes with a potato masher. Add the clotted cream, cream cheese and mustard powder and mix well. Season to taste with salt and black pepper. |
| Step 6 | Spoon the mashed potato filling back into the potato skin shells and then pop them back into the oven for 15 to 20 minutes, or until they are crispy and golden brown on top. |
| Step 7 | Serve each person with two potatoes halves and seasonal vegetables or mixed salad. These potatoes also make an excellent accompaniment to roast meats, tarts, pies and cold cuts. |
| Step 8 | If you cannot source clotted cream, use double cream or crème fraîche instead. |
Cheesy Stuffed Supper Spuds (Baked Jacket Potatoes)
Cheesy Stuffed Supper Spuds (Baked Jacket Potatoes)
Last Week’s Meal Plan:
Meal Planning Monday: 5:2 Diet Soups and Stews for Winter – Recipes and Meal Plans
Kristin says
I have a random question for you. I made an amazing mulled wine (from the Celebrate cookbook by Pippa Middleton) using my crock pot, but it seemed to intensify in strength. Do you know the best way I could dilute it?
Karen says
I would add some more fruit juice to it, such as apple or orange juice Kristen!
Roger Stowell says
That looks to be a delicious supper and I’d love to see the recipe. I’ve clicked on every place that I can think of, but no recipe appears. I shall persevere but I’d love a clue:)
Roger Stowell says
Apologies….the recipe has just opened like magic. Thanks:)
Karen says
No worries, you sometimes have to refresh the page to see the printable part of the recipe! Enjoy these Roger! Karen
Dom says
Haven’t had a baked potato for years!! These look divine so I’m off to the shops to get busy with a spud. Lovely stuff !! Xx
Karen says
Baked spuds are great this time of year Dom!
Angela says
These were really tasty. Thanks Karen!
Karen says
Glad you enjoyed them Angela! 🙂
The Food Sage says
Stuffed spuds are just so utterly English, and here in Sydney my Aussie bloke just doesn’t get it. Put a stuffed spud in front of him and he looks at me as if i’m stark raving bonkers … whereas i’m merely a stark raving spud fiend. Thanks for sharing your recipe. I’ll put it to good use one evening when i’m home alone!
Karen says
Hahaha! You DID make me laugh – and what a shame your Aussie bloke doesn’t get baked spuds, maybe if you have a juicy grilled steak sitting next the the baked spuds, he may be tempted into the English way with potatoes! I am also a stark raving spud fiend too, maybe we need to set up a society? 🙂 Thanks for your comment, Karen
Kristin says
I made these jacket spuds for my daughter (vegetarian) and younger daughter (coeliac – just omitted the mustard) and they absolutely loved them. I usually have to make three separate meals but this was easy, quick to make and delicious. Thank you.
Karen says
I am SO pleased you all liked these, we love them and I am also pleased that you were able to adapt them to special dietary requirements too! THANKS for letting me know Kristin! 🙂