Jalapeno Popper Jacket Potatoes

Creamy, spicy and really nice – it’s the jalapeno popper jacket potato. Everyones favourite chilli, potatoes, yes.

Done in 2 hours

Dish by Hugh Woodward

Ingredients

What you'll need:

4baking potatoes

50gbutter

150gstreaky bacon, sliced

4diced jalapenos

100gcream cheese

100gcheddar

4 slicessliced mozzarella

4charred jalapenos (to garnish)

a handfulchives (to garnish)

These are the ultimate jacket potatoes. Cheesy, spicy, buttery. Who doesn't like jacket potatoes? Nobody doesn't like them. If they say they do, they are lying.

Method

Preheat the oven to 200°C. Place the potatoes on a baking tray and rub them with oil and salt, then bake them until fully cooked with crispy, dark brown skins - roughly an hour to an hour and a half.

Meanwhile, fry the bacon in the butter until crispy then add the chopped jalapenos. Continue to fry for a few minutes then take off the heat.

Slice open the potatoes and scoop out the insides. Mix with the bacon and jalapenos (but set some aside for garnish), the cream cheese, cheddar and salt and pepper. Scoop back into the potato skins and top with a slice of mozzarella, then grill until molten.

Top with a roasted jalapeno, remaining bacon bits and chopped chives.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.