Roast Spring Onion Rarebit Jacket Potato
By OcadoLife
Published on 23 December 2021
A spin on the classic Welsh
rarebit, this Roast Spring Onion Rarebit Jacket Potato by food stylist and
recipe writer Emily Jonzen has lovely rich, caramelised flavours, with Worcestershire
sauce and English mustard adding depth to the cheesy topping. The spring onions
are roasted alongside the potatoes to save time and washing up! Don’t forget
the sprinkling of chives on top for extra colour and flavour.Time and servings
1 hr 20 minsTotal time
4Servings
5 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 4 baking potatoes
- 3 tsp of olive oil
- 1 bunch of spring onions, trimmed
- 30 g of unsalted butter
- 35 g of plain flour
- 150 ml of golden ale
- 150 g of mature cheddar, grated
- 2 tsp of english mustard
- 1.5 tbsp of worcestershire sauce
- 10 g of chives, finely chopped
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Scrub the potatoes, dry, and rub with 2tsp of the oil. Put in a roasting tin and sprinkle with sea salt. Bake for 15 mins, then reduce the heat to 200°C/180°C fan/gas 6 and bake for 1 hr, until crisp on the outside and fluffy inside.Step 2
When the potatoes have 10 mins to go, toss the spring onions in the remaining oil, season and add to the tin.Step 3
Meanwhile, melt the butter in a saucepan on a medium heat. Once foaming, add the flour and stir for 1-2 mins, until it smells biscuity. Remove from the heat and gradually whisk in the ale. Add the cheese, mustard and worcestershire sauce. Season and stir to melt – the texture will be quite thick.Step 4
Preheat the grill to medium. When the potatoes are baked, remove the spring onions from the tin. Split open the potatoes, fluff up with a fork and divide the spring onions among them. Spoon over the sauce, then grill for 2 mins, until oozy and bubbling. Sprinkle with the chives and serve.