Loaded Chilly 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
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4 large baking potatoes
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Pre-made chilli (try Merchant Gourmet 3 Bean & Lentil Chilli for a veggie option or COOK’s Chilli Con Carne for 2)
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1 tube Primula Original Cheese
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2 green chillis, sliced
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A bunch of fresh coriander, roughly chopped
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Olive oil, for cooking
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Flaky sea salt, for flavouring
How You Do It
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Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper or foil.
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Place the potatoes on the tray, drizzle with olive oil, and sprinkle with flaky sea salt.
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Bake for 30 minutes until the skins are crisp and golden.
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Heat the chilli according to the packet instructions while the potatoes cook.
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Slice open the potatoes, fill with the hot chilli, and top with a generous squeeze of Primula Original Cheese.
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Finish with sliced green chillis and chopped coriander. Season with salt and pepper to taste.
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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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