Full Metal Jackets (Potatoes)
Foil-baked jacket potatoes squeezed open and loaded with whipped goat's curd and a punchy Greek-ish salsa - the humble spud in full armour.
Serves: 6
Prep time: 15 minutes
Cook time: 60 minutes
INGREDIENTS
6 large brushed potatoes
butter and extra virgin olive oil, to serve
For the curd dressing
2/3 cup (150g) goat's curd
1/2 cup (125g) sour cream
1/2 teaspoon finely snipped chives
1/2 teaspoon finely chopped dill
1/2 teaspoon finely grated lemon zest
1/4 teaspoon garlic powder
For the salsa
1/3 cup (60g) pitted kalamata olives, finely chopped
1 cup (200g) chopped tomatoes, seeds removed from large ones
1/4 red onion, finely diced
2 Lebanese cucumbers, seeds removed, finely diced
1/4 cup (60ml) extra virgin olive oil
1 tablespoon white vinegar
1 teaspoon sea salt flakes
1 teaspoon dried oregano
METHOD
Preheat the oven to 230C fan-forced.
Wash and scrub the potatoes, then pat them dry. Wrap each potato in foil and place on a baking tray. Bake for about 1 hour, or until the potatoes are soft when squeezed with a pair of tongs.
While the potatoes are baking, prepare the curd dressing. In a bowl, use hand-held electric beaters to whip the goat's curd and sour cream on medium speed until smooth and fluffy, about 2 minutes. Add the chives, dill, lemon zest and garlic powder, and beat on high for a further 2 minutes. This dressing can be made ahead and stored in the fridge for up to 2 days in an airtight container.
To make the salsa, combine the chopped olives, tomatoes, red onion and cucumbers in a small bowl. Dress with the extra virgin olive oil and white vinegar. Season with the sea salt flakes and dried oregano.
Once the potatoes are cooked, remove the foil and place them on a serving platter. Slice the potatoes lengthways, but not all the way through. Gently squeeze the potatoes to push the flesh upwards towards the opening. Be careful! They're hot!
Top each potato with a generous swipe of butter and a dollop of the curd dressing. Then spoon the salsa over each potato, drizzle with extra virgin olive oil, and serve immediately.
HINTS
Starchy brushed potatoes give the fluffiest flesh - save the waxy ones for salads.
Let the salsa sit for 10 minutes before serving so the salt and vinegar can get to know the tomatoes.
Skip the foil for the last 15 minutes if you're team crispy skin - the trade is a slightly less steamy middle.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: approximately 12800kJ (3060 calories)
Protein: 55g
Fat: 170g
Saturated fat: 60g
Carbohydrates: 325g
Sugars: 25g
Fibre: 35g
Sodium: 2900mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.