Name: Stuffed Jacket Potatoes with Cheddar, Sweetcorn, and Mixed Herbs Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: 4 medium potatoes; 100g strong cheddar, grated, plus extra for topping; 100g sweetcorn; 100g mixed peppers, diced; Small handful fresh herbs, such as oregano, basil, coriander, dill or thyme

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Introduction

Stuffed jacket potatoes are a comforting and versatile meal that’s easy to prepare. Filled with a cheesy mixture of sweetcorn, peppers, and fresh herbs, they make a satisfying vegetarian option that’s perfect for lunch or dinner.

A dark, worn baking tray with seven stuffed potato halves topped with melted cheese, showing layers of green skins, yellow corn, red bell peppers, and white cheese melted and slightly browned on top. The potatoes are placed on a soft light grey cloth on a white marbled surface, with a knife with a wooden handle lying diagonally on the right side of the tray. The potatoes have a mix of textures from creamy filling to melted, bubbly cheese with some black pepper sprinkled on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium potatoes
100g strong cheddar, grated, plus extra for topping
100g sweetcorn
100g mixed peppers, diced
Small handful fresh herbs, such as oregano, basil, coriander, dill, or thyme

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Bake the potatoes for about 1 hour until cooked through and the skins are crispy. Allow them to cool completely. This can be done up to 2 days ahead.
Step 2: Heat the oven again to 200°C (180°C fan) or gas mark 6. Carefully cut the cooled potatoes in half. Using a spoon, scoop out the potato flesh, leaving the skins intact to form boats. Place the scooped potato into a medium mixing bowl.
Step 3: Mash the potato flesh with a fork until smooth with no lumps. Add the grated cheddar, sweetcorn, and diced peppers, then mix well.
Step 4: Pick the leaves from the fresh herbs, tearing larger leaves into smaller pieces if needed. Stir the herbs into the potato mixture.
Step 5: Spoon the cheesy mixture back into the potato skins, ensuring all the filling is used. Sprinkle a little extra grated cheddar on top of each stuffed potato.
Step 6: Place the stuffed potatoes on a baking tray. Using oven gloves, bake them in the oven for 10-15 minutes until the cheese is melted and golden.

Tips & Variations

Try adding cooked bacon bits or diced ham for a non-vegetarian version.
Swap the cheddar for mozzarella or a mix of cheeses for a different flavor.
Use other vegetables like sweet potato, spinach, or mushrooms in the filling.
To add a spicy kick, mix in a small chopped chili or a pinch of smoked paprika.
Fresh herbs really brighten the dish—feel free to experiment with whatever you have on hand.

Storage

Store any leftover stuffed jacket potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (160°C fan) for 10-15 minutes to restore crispness, or microwave for 2-3 minutes if short on time.

How to Serve

The image shows seven stuffed potato halves placed on a metal baking tray. Each potato half is topped with a mix of yellow corn, red bell peppers, and green herbs, all covered by a melted layer of creamy white cheese that looks soft and slightly browned. The potatoes’ inside is a pale yellow, and the crispy toasted tops give a textured look. The tray sits on a light gray cloth over a white marbled surface. To the side, there is a knife with a brown wooden handle resting on the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potatoes in advance?

Yes, you can bake and cool the potatoes up to 2 days ahead, then stuff and bake them just before serving.

What herbs work best in the filling?

Oregano, basil, coriander, dill, and thyme all add wonderful fresh flavors. Use a mix or choose your favorite depending on what you have available.