Twice-baked Lancashire Jackets

Simple to make and scrumptious to eat, these potatoes are the definition of comfort food!


Serves 4 / Prep time: 15 minutes / Cook time: 1 hour 20 minutes


4 large baking potatoes

100g garlic and herb soft cheese

100g tasty/creamy Lancashire cheese, crumbled

2 medium tomatoes, sliced into wedges

2 tbsp chopped fresh chives

Freshly ground black pepper



1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

2 Prick the potatoes with a fork, then bake for about 1 hour, or until tender. Cool for a few minutes.

3 Halve the potatoes and scoop the flesh into a bowl, leaving the skins intact.  Mash the potato flesh, then add the soft cheese, Lancashire cheese and chives. Season with black pepper and mix together.

4 Pile the mixture back into the potato skins. Arrange in a roasting tin or on a baking sheet, tuck in the tomato wedges, then return to the oven to heat through for about 20 minutes.

Cook’s tip: Use a couple of finely chopped spring onions instead of chives. You could use grated mature Cheddar or Cheshire cheese instead of Lancashire, if you prefer. To save time, you can also use ready-baked jacket potatoes instead of starting from scratch.


Cost: £4.28  Cost per portion: £1.07p

Nutritional analysis per serving


13g protein

40g carbohydrate of which 3g sugars

12g fat of which 7.5g saturates

3g dietary fibre

251mg sodium equivalent to 0.6g salt