Cheesy Jackies
March 23, 2009 at 13:00 , by [n][i][x]
I’m not too sure if these can technically be called jacket potatoes, but the concept does not digress too far off from the ones you find at boulangeries et al. One of my sisters taught me how to do this when I was a teen and we loved eating it for a snack. Yes, you read me right. Snack. I suppose it’s “alright” so long as your chosen tuber is not the size of a football 
And here, I used small potatoes indeed (of which I fail to know the type). The process is pretty straightforward, and the ingredients you can play with for variety. I opt to not tweak it at all when I make these, for madam-nostalgia’s sake 
Cheesy Jackies Recipe
- 3 Potatoes – boiled and cored. Save the innards.
- 2 tbspns Cream Cheese spread (Not philly!) You may replace with riccotta, feta or mozzarella.
- 4 tbspns whole milk
- 1 stalk of cilantro, chopped
- 1 egg
- 1 tbspn butter or cooking spray
Method
When coring the potatoes, make sure that you leave some potato meat to line the skin. Then, mash the saved innards of the potatoes. In a pan, heat the butter and scramble the egg. Add the mashed potato and stir to combine. Add the cheese and pour in the milk. Cook till all the milk is reduced and you get a nice ol’ cheesy-eggy-mess. Add chopped cilantro for some fragrance. Scoop in about a tablespoon (or more, if needed) of the cooked potato into the potato shells and enjoy!
I always make sure that I have extra mashed potato filling so I can just pop that in the fridge and eat that for a snack instead of the whole jackie ensemble. It’s a very filling carb source, and G.I dieters would probably tell you to stay off it. Once every now and then is not too bad I should think So yes, eat the extra filling, or serve it as an appetizer, with water crackers.
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