Bubble and Squeak Jackets
By Lisa Faulkner
Published on 08 December 2022
Loaded with veg and gorgeously golden and bubbling, these Bubble and Squeak Jackets from MasterChef winner and OcadoLife regular Lisa Faulkner are a super-simple way to up your veg intake. Experiment with a mix of cheeses and herbs, and use any leftover cooked veg you like – they’re a great way of using up those Christmas sprouts! Serve on their own for lunch, or pair with a salad for dinner for an even bigger veg boost.Time and servings
1 hr 20 minsTotal time
4Servings
15 minsPrep time
1 hr 5 minsCooking time
Ingredients
- 4 small jacket potatoes
- 1 tbsp of olive oil
- 250 g of savoy cabbage, shredded
- 2 knobs of unsalted butter
- 100 g of frozen peas
- 100 g of cheddar or cheese of your choice, grated
- 1 tbsp of chopped sage or dill
- 4 salad onions, sliced
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Pierce the potatoes with a sharp knife a couple of times, rub with the olive oil and sprinkle with some salt. Place on a baking tray and cook in the oven for 1 hr, until the skins are crispy.Step 2
About 10 mins before the potatoes are cooked, place the shredded cabbage and a knob of butter in a steamer and cook for 5-7 mins. Cook the peas as per pack instructions; set aside.Step 3
Remove the potatoes from the oven, cut them in half, then carefully (they’ll be hot!) scoop the potato out of the skins into a large bowl. Add the cabbage, peas, another knob of butter, most of the cheese, the salad onions and the sage or dill. Season, mix well to combine, then spoon back into the potato skins.Step 4
Top with the remaining cheese and return them to the oven for a few mins, until the cheese topping is bubbling.