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Roast Spring Onion Rarebit Jacket Potato

Roast Spring Onion Rarebit Jacket Potato

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

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.

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  • 4 baking potatoes
  • 3 tsp olive oil
  • 1 bunch of spring onions, trimmed
  • 30g unsalted butter
  • 35g plain flour
  • 150ml golden ale
  • 150g mature cheddar, grated
  • 2 tsp english mustard
  • 1½ tbsp worcestershire sauce
  • 10g chives, finely chopped


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.

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