French Onion Jacket Potato

The perfect, indulgent Autumnal jacket potato recipe with layers of caramalised French onions, molten cheese and smooth buttery potato.

Done in 1 hour

Serves 2

Dish by Mia Jacobs

Ingredients

Baked potatoes

2baking potatoes

1 tbspolive oil

to tastesalt

Caramalised French onions

2 tbspvegan butter

2 large white onions, thinly sliced

100mlboiling water

1/4 vegan beef stock cube

1/2 tspfresh thyme, chopped

50mlvegan white wine

2garlic cloves, grated

Potato filling

1-2 tbspplant based milk

1/2-1 tbspvegan butter

1 tspdijon mustard

to tastesalt and freshly cracked black pepper

(optional) to tastevegan cheese

2baguette slices

We all love a baked potato/jacket potato/ jacky p. Whatever you call it, they’re the single most reliable base to any good meal. This one is sublime, it’s rich, cheesy and oh so comforting. We reckon you’re gonna want to pop this recipe in your back pocket for a rainy day.

Method

Preheat the oven to 200 degrees C/180 fan. Cover the potatoes in olive oil and salt, pierce several times all over then place on a baking tray then bake for 50 minutes - 1 hour, until fork tender in the middle and crisp on the outside.

Whilst the potatoes bake, heat a frying pan over medium low heat, add the butter. Once melted, add the onions and stir, season with big pinch of salt and fry for around 20-25 minutes until the onions start to turn a deep golden. Pour in the stock and sprinkle in the chopped thyme. Fry for another 5-10 minutes then add the white wine and grated garlic and stir together.

Continue frying the onions for another 25-30 minutes until jammy and a dark, deeply caramelised brown. It's important not to rush this process as the longer you take the more rich and jammy the onions will be.

Slice the top off the potatoes, scoop out the middle and mash with the milk, butter, mustard, salt and pepper until completely smooth. Add more of the milk and butter as desired, and sprinkle in some optional grated cheese.

Spoon the smooth potatoes back into the potato skins, with layers of caramelised onions and potato. Top with a slice of baguette, plenty of grated vegan cheddar and place back into the oven to melt the cheese. Dive in and enjoy.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.