Jacket Potatoes are the ultimate winter warmer dish! The freshly baked potato with melted butter and cheese oozing out is such a comfort. I have added a healthier and almost guilt free potato, by adding a good amount of vegetables. You can use any vegetables of your choice, just simply follow the basic cooking method I have used and you will soon enjoy a lovely, healthy and satisfying dish!

Vegetable Jacket Potatoes

Serves 4




4 Baking Potatoes

1tbsp Olive Oil

1 Red Capsicum/Pepper

1 Green Capsicum/Pepper

1 Yellow Capsicum/Pepper

1 Carrot

½ Tsp Mixed Dried Herbs

1 Small Tin (165g drained) Sweet corn

Salt and Pepper for Seasoning

1 Tsp Honey- Optional

1Tsp Red Chilli Pepper- Optional

2-3 Spring Onions- Optional


Cheese- For Topping (as much as you like)




Chop all the vegetables very fine and leave aside.

Wash the potatoes and dry them; prick with a fork several times all the way round. Cover each potato with tin foil and bake in a pre-heated oven at 200c for a good 1 ½ hours; this is the bit that takes very long but is definitely worth it. Once the potatoes are soft to press, take the tin foil off and place back in the oven and cook until the skin becomes slightly coloured and a little crisp. Alternatively, if you do not have much time you can cook your potatoes in the microwave but you will not get that baked potato flavour. It is definitely worth taking the time and cooking them in the oven.

Whilst the potatoes are cooking, heat the oil in a pan and add all the vegetables apart from the spring onions and cook on a high heat until slightly softened, make sure you do not cover the pan with a lid. The reason for cooking it on high heat is to avoid the peppers releasing water; if they do then you haven’t kept the heat high enough. You do not need to overcook this as you want all the goodness retained. Once the vegetables have softened, switch the heat off and season with salt, herbs and pepper. If you are using the honey, chilli powder and spring onions, then you need to add them now. Give a good stir.

Take each potato and make a cross in the middle; add the butter and some of the vegetables. Sprinkle with cheese. Eat with a crisp salad or enjoy on its own! Yummy!!