Creamy Sausage Jacket Potato

It’s everyone’s favourite pasta sauce, but on a jacket potato.

Done in 1 hour

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Jacket potatoes - underrated or overrated? I personally think they are underrated. There is something simple and honest about jacket potatoes that have a pan-generational appeal. Maybe jacket potatoes hold the secret to universal peace? This recipe takes what might be the best pasta sauce and puts it on this humble vessel. It's where it was always meant to be.


Preheat an oven to 180°C. Stab the potatoes all over, drizzle with olive oil and sprinkle with salt, then bake for around an hour until they are cooked through.

Meanwhile, heat some more olive oil in a frying pan and fry the sausage chunks until they have some colour. Remove them, leaving their fat behind, and add the onion. Cook down for around ten minutes until softened.

Add the garlic and continue frying, then pour over the tin of tomatoes. Bring to a simmer, add the sausage back in and cook until you have a rich sauce. Season to taste and pour in the cream. Add a good handful of parmesan.

Cut the potatoes in half and add a knob of butter (yum). Spoon over the steaming hot creamy sausage sauce, scatter with more parmesan and a token sprinkle of something vaguely green.

What do you think of the recipe?

Hugh Woodward

Hugh Woodward

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