Ingredients
- 4 medium brushed potatoes, scrubbed
- 1 tablespoon olive oil
- 2 teaspoons Chooki's Original Chicken Salt, plus extra to finish
- 1 cup grated cheddar
- 1 cup corn kernels, drained if canned
- 1/3 cup sour cream
- 2 tablespoons finely sliced chives
Difficulty: Easy | Prep: 10 min | Cook: 60 min | Total: 70 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
👨👩👧👦 Cook With the Kids: These cheesy jacket potato boats are proper winter comfort without much fuss. Chooki's Original Chicken Salt goes on before baking and again inside the fluffy potato, so the flavour lands right through the middle.
- 4 medium brushed potatoes, scrubbed
- 1 tablespoon olive oil
- 2 teaspoons Chooki's Original Chicken Salt, plus extra to finish
- 1 cup grated cheddar
- 1 cup corn kernels, drained if canned
- 1/3 cup sour cream
- 2 tablespoons finely sliced chives
Step 1: Bake the Potatoes
Preheat the oven to 220C. Prick the potatoes all over with a fork, rub with olive oil, sprinkle with 1 teaspoon Chooki's Original Chicken Salt, then bake straight on the oven rack for 50 to 55 minutes, until the skins are crisp and the centres feel soft.
Step 2: Fill the Boats
Let the potatoes cool for 5 minutes. Split them open, fluff the centres with a fork, then sprinkle in the remaining Chooki's Original Chicken Salt. Add the cheddar and corn, pressing the toppings lightly into the potato.
Step 3: Melt and Finish
Put the potatoes on a tray and bake for another 8 to 10 minutes, until the cheese has melted. Top with sour cream, chives, and a tiny extra pinch of Chooki's while everything is still hot.
Tip: If the potatoes are different sizes, pull the smaller ones out first and leave the bigger ones in until a fork slides through easily.
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