Fully loaded jacket potatoes

INGREDIENTS

700 g baby (or small) potatoes, sliced in half. Use larger potatoes if you want full jackets

120 ml milk or unsweetened oat milk

4 sticks spring onion

½ tbsp chilli powder

½ tbsp smoked paprika

100 g bacon bits (use real smoked bacon or bacon flavoured bits). You can use vegan bacon if preferred.

¼ tsp salt

OPTIONAL CHEESE ADD ON

100 g grated mature cheddar cheese (or similar). For vegan you can use vegan cheese.

*Measurements are for a 5.5 cup capacity rice cooker. Scale accordingly for other rice cooker sizes.

HOW TO MAKE

Lightly coat the inner bowl of your rice cooker with olive oil.

Place the small potatoes, half of the spring onions, milk, smoked paprika, chilli powder and season with salt (use whole potatoes with skin left on instead of baby potatoes if you want to serve as full jacket potatoes).

Close the lid and select the SLOW COOK function.Press START - for baby potatoes cook for one hour or 2-3 hours for the larger jacket potatoes

Stir/turn every 15-30 minutes to ensure even cooking.

Once finished cooking put the potatoes into a large serving bowl and top with cheese, sour cream, bacon bits, and the remaining chopped scallions.

The chilli powder combined with smoked paprika and salt give a smoky kick for a perfect balance to the creamy cheese and sour cream if you use these. The fresh spring onions add a fresh crispness and the bacon bits contribute a savoury, smoky bite that melds the whole dish together.

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Fully loaded jacket potatoes