Prep: 15 mins | Cook: 120 mins | Total: 135 mins | Quantity: 1 portion
1 large baking potato
Drizzle of olive oil
3 tblsp of Marinara Sauce
Handful of chopped chives
50g half-fat mozzarella – torn into small pieces
Salt and pepper
pesto, spring onions, olives, sweetcorn, cherry tomatoes, sun dried tomatoes, peppers, mushrooms, jalapenos etc
Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
Scrub your potato to remove any dirt, pat dry, prick all over with a knife or fork then rub the skin with a little olive oil.
Place in a baking tray, sprinkle over some salt then bake for 1 – 1 ½ hours – test if it’s done by poking with a pointed knife – the skin should be crispy and the flesh soft. Cook for a little longer if necessary.
Leave the potato to cool slightly (or completely if you want to finish it later) then cut it in half lengthways.
Using a spoon, scoop out the flesh into a bowl, being careful not to tear the skin. Lay the empty skins back in the baking tray
To the potato flesh add the marinara sauce, chopped chives, mozzarella pieces and seasoning to taste and give it all a good mix together.
At this point feel free to add any of your own pizza flavours – pesto, spring onions, olives, sweetcorn, cherry tomatoes, sun dried tomatoes, peppers, mushrooms, jalapenos etc
Spoon the mixture back into the empty skins, sprinkle with grated parmesan and bake at the same temperatures as above for 30-40 minutes till piping hot.
Cool and chill the baked potatoes ready to scoop and fill another time
Chill once scooped and filled - they keep a few days like this and make a great little treat for visiting friends ??
Recipe by The Cook & Him at https://www.thecookandhim.com/recipes/pizza-jacket-potatoes/