Everyday Meals

Jacket Potatoes


Jacket bakes potatoes topped with sardines, corn and parmesan cheese

Prep time:20 mins

Cook time:70 mins

Makes: 8


  • 4 medium potatoes
  • 110g can John West Sardines in Springwater, drained
  • ¼ cup chopped fresh chives or parsley
  • 300g can Edgell Corn Kernels, drained
  • ½ cup grated parmesan cheese
  • Extra parmesan cheese, for sprinkling


Step 1

Pierce potatoes using a fork or skewer. Place on a baking tray and brush with oil. Bake in a preheated oven at 190°C for 1 hour or until tender. Allow potatoes to cool enough to handle and cut in half lengthways.

Step 2

Scoop out and reserve the potato flesh leaving a 1cm shell. Return potato halves to oven tray. Combine reserved potato flesh, John West Sardines, parsley, Edgell Corn Kernels and parmesan cheese in a medium bowl. Divide potato mixture between potato shells. Sprinkle with extra parmesan cheese.

Step 3

Bake potatoes in a preheated oven at 190°C for 10 minutes or until cheese is melted and lightly browned.

Tasty Tip!

To shorten cooking time replace STEP 1 with cooking potatoes in a microwave oven. Four potatoes take 15 minutes on High, 750 watt power.

Jacket Potatoes
Average user rating:
  • 5

Featured in this recipe

  • Sardines in Springwater 110g 1

    Sardines in Springwater 110g 1

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