How to Cook Jacket Potatoes as a Student Snack
Jacket potatoes are a snack full of slow-releasing energy. It is easy to cook up this finger food designed to help students work through the night, cram in as much as possible and give you a fighting chance for the exam in the morning. Good luck!
Jacket Potato with Tuna and Feta Cheese
Brain power on baked energy – that’s what this recipe is. Tuna, like all fish, keeps you feeling sharp as a button thanks to its high protein and low fat levels, while the potato is stuffed full of slow-releasing energy to keep you truckin’ through the night. And the feta cheese? Well, that just tastes nice.
This dish takes a while to bake. Cooking time depends on the size of your spud. If the potato fits in your palm, cooking time is 40 minutes; if it’s the size of your fist, 50 minutes will do; and if it’s about a fist and half size, cook about 70 minutes.
Preparation time: 5 minutes
Cooking time: Various (see tip above)
1/2 tin of tuna
Handful of feta cheese, crumbled into chunks.
Preheat the oven to 200°C.
Prick the potato with a fork and rub with olive oil. Sprinkle some salt over it. The oil and salt make the skin turn nice and crispy. (If you don’t like crispy potato skin, prick the potato, but don’t use the oil or salt.)
Place the potato in the middle of the preheated oven and leave to bake for the appropriate amount of time. Carry on or start revising.
After your time is up, take the potato out of the oven.
Check if the potato’s cooked by pushing a knife into it. If the knife can go all the way through, then the potato’s cooked. If not, put it back in the oven for a bit longer.
Cut a large X into the top of the potato and (using a towel or something to protect your hands) carefully open out the potato.
Add the flaked tuna and then top with the crumbled feta cheese. Drizzle some olive oil over the top and eat.
Per serving: Calories 563 (From Fat 279); Fat 31.0g (Saturated 15.2g); Cholesterol Trace; Sodium 1741mg; Carbohydrate 35.9g, Dietary Fibre 2.6g; Protein 35.1g.
Cheese and Spring Onion Jacket Potato
If you like cheese and onion crisps, you’ll like this recipe. In fact, even if you don’t like cheese and onion crisps, you’ll probably like this recipe. The sharp taste of the spring onions mixed with the warm melted cheese tastes fantastic in this jacket potato.
Preparation time: 10 minutes
Cooking time: Varies depending on size (see Jacket Potato with Tuna and Feta Cheese)
Handful of grated Cheddar cheese
2 spring onions, finely chopped
1 big spoonful of mayonnaise
Preheat the oven to 200°C.
Prick the potato with a fork and rub with olive oil and salt if you like the skin crispy.
Place the potato in the middle of the oven and leave to bake.
After the appropriate time, take the potato out of the oven and while it’s cooling down slightly, prepare the cheese and spring onions.
Cut the potato in half and scoop out the potato flesh into a bowl.
Add the grated cheese, spring onions and a big spoonful of mayo to the potato flesh and mix well.
Spoon the mixture back into the crispy potato shells, season with some salt and pepper and enjoy.
Per serving: Calories 827 (From Fat 548); Fat 60.9g (Saturated 25.5g); Cholesterol Trace; Sodium 913mg; Carbohydrate 37.9g, Dietary Fibre 4.1g; Protein 31.8g.