August 28, 2013

Jacket Potatoes

Jacket Potatoes are baked regular potatoes or sweet potatoes that have been filled with an assortment of toppings; from beans and grated cheese to a tuna sauce with dill.

My Jacket Potatoes use leftover chili as the main topping or a can of beans with tomato sauce, it really depends on what you have in your fridge or pantry.

Watch the video on how to make them on My Left Frying Pan

 Several years ago for my son’s sixteenth birthday, I cashed in all of my travel points and we flew to London, England for a mother and son adventure. I figured he was still young enough to want to spend some time with me, before his high school life got too busy, and it wasn’t cool any more to be seen with his mommy.

 We walked what seemed to be about 3,000 km that week and did London. Everything from Speaker’s Corner to High Tea, and many visits to Lillywhites, a sports shop where my son spent most of his money. The trip was an “awesome” experience, according to my son, and it was brilliant according to me.

 The only thing that my points didn’t cover was food, and eating in London was fairly expensive, until we discovered shops selling Jacket Potatoes. Here’s my spin on this popular and healthy dinner option. It’s one of my go-to dinners when I’m home alone and want something quick, easy and heart healthy.


To serve four: (for one, just cut the ingredients by 1/4.)

4 small baking potatoes (Russets) or sweet potatoes

2 – 398 mL cans beans with tomato sauce, heated (or use homemade leftover chili, approx. ½ cup/125 mL per potato)

½ cup (125 mL) fresh deli salsa, mild, medium, or hot, look for a lower sodium brand

¼ cup (60 mL) strong grated cheddar cheese

½ cup (125 mL) fresh chopped cilantro, optional

½ cup (125 mL) thinly sliced green onions


Hot sauce, if desired

  1.  Preheat oven to 350 °F (180 °C) or use a microwave.
  2. Scrub potatoes well and pierce with a fork.
  3. Bake or microwave 4 potatoes until they are cooked through. Microwave, approx 12-20 minutes. (Oven bake 1-1 ½  hours)
  4. Cut each potato in half; gently squeeze the ends together to make the potato open up. You are making a potato receptacle, okay a bowl. Spoon over approx. ¾ cup (180 mL) of the beans into each potato.
  5. Top each with 2 tbsp (30 mL) deli fresh salsa.
  6. Sprinkle each with 1 tbsp (15 mL) grated cheese.
  7. Sprinkle each with 2 tbsp (30 mL) chopped cilantro and green onion.
  8.  Sprinkle with hot sauce if using. Serve.

 Makes 4

Nutrient breakdown for One Jacket Potato using a regular potato: 335 Calories, 7.3 g Total Fat, 2.9 g Sat Fat, 0 g Trans Fat, 351 mg Sodium, 57 g Carbs, 9 g Fiber, 6.7 g Sugar, 13 g Protein



5 Comments on “Jacket Potatoes

Marion McKee
September 6, 2013 at 1:28 pm

Love your humour….love your recipes.
I want to meet up with you one day.

September 8, 2013 at 5:12 am

Well that made my day!
Thanks for the comment, I’m so blessed that I get do what I love to do.
Peace, love and fibre,

October 7, 2013 at 12:50 pm

These recipes are such a hit with my family. The three year-old loves assembling his jacket potato and the baby likes sharing bits from all three. Thanks for the dems!

October 8, 2013 at 2:06 pm

You’ve got to love it when your three old is on board!
Yay! You made my day!
peace, love and fibre,

Grocery Shopping 101 | Mairlyn Smith
January 25, 2016 at 8:11 am

[…] pot of chili with two planned dinners in mind. Dinner #1 is the Chili as is, Dinner #2 is either Jacket Potatoes or […]


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