Bonfire Loaded Jacket Potatoes with a Squeeze of Primula Cheese
Crispy jackets, hearty chilli, and a generous squeeze of Primula Original Cheese. These Bonfire Night Loaded Jacket Potatoes are fun, filling, and seriously cheesy – perfect for November evenings.
- Serves 4
- 40 minutes
What You Need
4 large baking potatoes
Pre-made chilli (try Merchant Gourmet 3 Bean & Lentil Chilli for a veggie option or COOK’s Chilli Con Carne for 2)
1 tube Primula Original Cheese
2 green chillis, sliced
A bunch of fresh coriander, roughly chopped
Olive oil, for cooking
Flaky sea salt, for flavouring
How You Do It
Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper or foil.
Place the potatoes on the tray, drizzle with olive oil, and sprinkle with flaky sea salt.
Bake for 30 minutes until the skins are crisp and golden.
Heat the chilli according to the packet instructions while the potatoes cook.
Slice open the potatoes, fill with the hot chilli, and top with a generous squeeze of Primula Original Cheese.
Finish with sliced green chillis and chopped coriander. Season with salt and pepper to taste.
Eat straight away and enjoy the cosy, cheesy goodness.
Perfect for Bonfire Night, cosy dinners, or any evening that calls for comfort food with a bit of kick.
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