I made unbelievably tasty jacket potatoes by ditching regular spuds and adding 3 ingredients loved by chef
Exclusive: I made Gaucho's twist on jacket potatoes, and it was the most delicious version of the dish I've ever tried
The jacket potato stands as a cherished British staple, yet it can prove rather uninspiring and dull, regardless of how much baked beans or cheese you pile on top. Since I'm constantly seeking ways to transform basic dishes into gourmet delights, I discovered a fresh cookbook by Anthony Ekizian, culinary director at the 4-star establishment Gaucho, where he reveals his take on the modest jacket potato by swapping the conventional spud for more flavoursome components.
In his publication, the experienced chef explained: "This Gaucho classic does everything it can to celebrate versatile and delicious sweet potatoes, which appear frequently in various forms in Argentinian cooking." Learn how to prepare sweet potatoes with goat's cheese and crème fraîche below.
How to prepare baked sweet potatoes with goat's cheese and crème fraîche
This recipe caters for up to four people, requires 10 minutes of preparation, and one hour of cooking time. Alternatively, sweet potato enthusiasts can learn how to create crispy baked spuds without using an oven here.
You can also discover how to prepare the perfect fluffy jacket potatoes, or if you fancy learning more from the Gaucho Culinary Director, Anthony Ekizian, explore the precise timing to cook steak without it becoming chewy or rubbery here.
Ingredients
- Four sweet potatoes.
- One tablespoon of extra-virgin olive oil.
- 150g of goat's cheese.
- 100g of crème fraîche.
- Two tablespoons of chopped chives.
- Two tablespoons of flat-leaf parsley.
- Sea salt to taste.
- Black pepper to taste.
- Bacon pieces (optional and not in the cookbook).
Method
Start by preheating your oven to 220°C (or 200°C fan). Then, prick each sweet potato all over with a fork. For this recipe, there's no need to peel the skin off the sweet potato, just like a traditional jacket potato.
With this in mind, I recommend giving your potatoes a good wash and removing any root hair. Next, place them on a baking tray, drizzle generously with olive oil and give them a good rub so they're fully coated.
Sprinkle the potatoes with sea salt, then pop them in the oven for 45–60 minutes, until they are soft and tender. While they're roasting, mix the creamy goat's cheese with the crème fraîche in a small bowl.
Stir in half the chopped chives and season to your liking with sea salt and black pepper, then set aside. When the potatoes are cooked, let them cool just slightly, then slice down the middle, taking care not to cut right through.
Gently open them up to make room for the filling. Spoon the cheese mixture into each warm sweet potato, letting it melt beautifully into the soft flesh.
Scatter over the remaining chives and all the parsley for a fresh garnish. Serve while hot, finishing with a final drizzle of olive oil and more black pepper.
My verdict?
This recipe was so scrumptious, my family nearly polished off the plate. Despite its lengthy cooking time, this method was surprisingly straightforward and simple, making it a breeze for any home cook.
The only downside is the steep price of goat cheese; 100g of Somerset Goats' cheese set me back £2.25 per pack at Sainsbury's (I needed 150g). However, the overall cost of the meal remained under £10.
That said, goat's cheese is worth the extra pennies, offering a creamy and tangy kick. I'm not a big fan of sweet potatoes, so I gave this dish a whirl with white potatoes, and it worked a treat.
I also reckoned this dish would be a hit with some added bacon, and I wasn't wrong. I highly recommend adding a sprinkle to your potatoes. This uncomplicated dish is bound to be a hit for any event, but it's particularly perfect for a lunchtime feast.
Gaucho currently boasts 20 restaurants, with 12 nestled in London. The remaining eight are scattered across Birmingham, Manchester, Leeds, Liverpool, and Edinburgh.
You can unearth more recipes from Gaucho by snapping up the cookbook from Amazon here. Gaucho: The Spirit of Argentina: A Cookbook is priced at a reduced £27.93, down from £35.