Loaded jacket potatoes with green goddess dressing
Nanna Tate Large Potatoes are soft, fluffy and buttery, with a crisp, crunchy skin when baked; making them a great base for a loaded jacket potato. The potato flesh is beaten with butter, Parmesan and a little cream for a rich filling. Green goddess dressing (a blend of avocado, yoghurt, chives, basil, garlic, anchovies, lemon and Parmesan) is tossed through shredded lettuce, then the potato is finished with milky burrata, sliced avocado, crispy prosciutto and pistachios.
Ingredients
Metric
Imperial
POTATOES
- 4 large Nanna Tate potatoes, scrubbed and dried
- 1 tbsp of olive oil
- 2 tsp flaky sea salt
- 6 slices of prosciutto
- 1 little gem lettuce, finely shredded
- 2 avocados
- 2 burrata
- 35g of pistachios, roughly chopped
- 1 lemon, zested
GREEN GODDESS DRESSING
- 1 avocado
- 120g of Greek yoghurt
- 4 tbsp of olive oil
- 1 garlic clove
- 10g of chives, roughly chopped, plus extra finely sliced, to serve
- 1/4 bunch of basil, leaves picked
- 2 anchovy fillets
- 25g of Parmesan, finely grated
- 1 lemon, juiced
FILLING
- 60g of unsalted butter, softened
- 40g of Parmesan, finely grated
- 1/2 bunch of parsley, finely chopped
- 2 tbsp of double cream, (optional)
Method
Preheat the oven to 190°C
Place the potatoes on a baking tray lined with baking paper, rub with the olive oil and flaky salt, then prick with a fork. Bake for 1 hour 20 minutes until the skins are crisp and the insides are soft, adding the prosciutto slices on the tray alongside for the final 5-6 minutes of cooking time, to crisp up
- 4 large Nanna Tate potatoes, scrubbed and dried
- 1 tbsp of olive oil
- 2 tsp flaky sea salt
- 6 slices of prosciutto
For the green goddess dressing, place all the ingredients in a food processor with a pinch of salt and black pepper. Blend until smooth, adding splashes of water until you reach a double cream consistency – this will make more than you need. Set aside in the fridge until needed
- 1 avocado
- 120g of Greek yoghurt
- 4 tbsp of olive oil
- 1 garlic clove
- 10g of chives, roughly chopped, plus extra finely sliced, to serve
- 1/4 bunch of basil, leaves picked
- 2 anchovy fillets
- 25g of Parmesan, finely grated
- 1 lemon, juiced
Cut the jacket potatoes open lengthways and scoop out most of the flesh, leaving a 1cm border around the skin
Place the flesh into a bowl and mash with the filling ingredients until smooth. Season well with salt and pepper. Spoon the filling back into the potato skins and lightly rough up the tops with a fork. Return to the oven and bake until heated through and the tops are lightly crisp (about 10 minutes)
- 60g of unsalted butter, softened
- 40g of Parmesan, finely grated
- 1/2 bunch of parsley, finely chopped
- 2 tbsp of double cream, (optional)
For the topping, in a bowl, toss the shredded lettuce with 3 tablespoons of the green goddess dressing. Slice the avocados
- 1 little gem lettuce, finely shredded
- 2 avocados
To assemble, place the hot potatoes on a plate and top with dressed lettuce, avocado and burrata. Scatter over crispy prosciutto shards, drizzle with extra dressing and finish with chopped pistachios, lemon zest, chives and black pepper
- 2 burrata
- 35g of pistachios, roughly chopped
- 1 lemon, zested
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