Wednesday 1 May 2013

BLT Jackets Recipe

Here is the classic BLT (Bacon Lettuce and Tomato) this time presented as a jacket (baked) potato rather than the more usual sandwich.

This recipe shows you just how easy it is to transmute one dish into another kind of dish, as long as you are just a little inventive about it.

BLT Jackets

Serves: 2
Jacket potatoes topped with tomato sauce, lettuce and bacon garnished with mayonnaise


2 large baking potatoes
1 tbsp olive oil
4 spring onions, sliced
1 garlic clove, crushed
200g (7 oz) tin of tomatoes
1 tsp mixed herbs
2 rashers (slices) of back bacon
a few crisp lettuce leaves
2 tbsp mayonnaise (if liked)


For perfect jacket potatoes you need potatoes of even size (about 275g [10 oz] each is ideal). Scrub the potatoes clean and prick all over with the tines of a fork. Brush with a little butter or oil then sit on a baking tray and transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and bake for about 60 to 75 minutes, or until the potatoes are soft when gently squeezed.

Heat the oil in a small saucepan, add the spring onions and garlic and fry for 1 minute, or until just beginning to soften. Stir in the tomatoes and herbs then bring the mixture to a boil. Reduce to a simmer and cook gently for 5 minutes. During this time break up the tomatoes with the back of a spoon as they cook.

Cook the bacon in the oven alongside the potatoes for about 15 minutes, until crisp and golden.

When the potatoes are cooked, cut them in half (if desired scoop out and mash the flesh). Arrange a few lettuce leaves on top of the potatoes and spoon over the tomato sauce. Top this with the bacon and mayonnaise.

Serve immediately.

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