PALAZZETTI MAGAZINE
If you have woken up with the idea of preparing an American-style dinner party for your friends, this is definitely the article for you. Jacket potatoes are the perfect starter – or side, depending on when and how you want to service them – for this theme.  Sometimes all you need to do to feel good is unwind. Which is why a sunny Sunday, the open air, carefree laughter, the lazy contentment of a slow lunch and the appetizing smell of a sizzling barbecue can be exactly what you need. The truth is we should never forget how pleasant and cleansing it can be to walk barefoot on freshly-mowed grass. To concentrate on the here and now.
The words “take it easy” ringing in your ears, fresh air in your lungs and jacket potatoes cooking on the grill. This is definitely one of the many guises of happiness that can be replicated every day.

What are jacket potatoes?

This is how the British call stuffed, oven-baked or barbecued potatoes. They are served unpeeled and wrapped in foil (which is where the word “jacket” comes from) and usually stuffed with cheddar cheese. I have decided to make a different version for you in my favourite, Italian-style recipe: sweet, red, Tropea onions, very tasty speck and mild Asiago cheese plus a few oil packed dried tomatoes thrown in to boot! But don’t feel obliged: the truth is that jacket potatoes are perfect with any filling you may decide on.  So let your imagination and your taste buds get to work! Jacket potatoes are really versatile and suitable for the most varied situations. They are excellent paired with grilled meat (have you already taken a peek at our special article on sides?) or served as starters. Come and find out how to prepare them with our quick and easy recipes! Jacket potatoes: le patate ripiene perfette come contorno della tua grigliata!

Jacket potatoes with speck, cheese and dried tomatoes: the recipe

INGREDIENTS (for 6)
  • 6 yellow potatoes (about 200g each)
  • 100 g smoked speck in slices
  • 100 g pressed Asiago DOP cheese
  • 4 dried tomatoes preserved in oil
  • One-fourth red Tropea onion
  • Grated parmesan cheese, as needed
  • Ground black pepper, oregano, rosemary and thyme to taste
  • Salt, extra virgin olive oil and butter as needed
METHOD
  1. Firstly, boil or steam the unpeeled potatoes so that they are still firm.
  2. Toss the thinly-sliced onion in a drizzle of oil. Once golden brown, add the speck cut into strips and cook for one minute.
  3. Cut the dry tomatoes into strips and the Asiago cheese into cubes.
  4. When the potatoes are cooked, leave to cool. Cut off the top half and set it aside (you can use it to prepare a different side such as potato salad.) The only rule of thumb: don’t waste anything).
  5. Now use a teaspoon to hollow out the potato, leaving only the “shell”. Brush the inside with extra virgin olive oil and season with salt and pepper to taste.
  6. Put the inside of the potato in a bowl, mash it with a fork and season with salt and pepper. Toss the mashed potato in a pan with a knob of butter at a high temperature for 5 minutes.
  7. When the potatoes are ready, remove them from the heat and add cubes of Asiago cheese, the speck with the onion and the dried tomatoes. Mix carefully to make the filling for your jacket potatoes.
  8. Cook the potato “shells” on baking paper in the oven at 200°C for about 10 minutes. You can do this directly outdoors if you have a Palazzetti barbecue: many models come with an oven!
  9. Now remove the potato shells from the oven, fill them with your filling, add some grated Parmesan cheese, a drizzle of oil and season with your favourite herbs.
  10. Wrap them in aluminium foil. Grill for about ten minutes until the cheese melts and all the flavours have mingled to perfection.
  11. Unwrap your jacket potatoes and…….enjoy!
Jacket potatoes: le patate ripiene perfette come contorno della tua grigliata! Photo credits: Sara Cartelli

Leave a Message

Your email address will not be published. Mandatory fields are marked with *

About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.