Ingredients

• 6 medium smooth oval potatoes
• 1 spring onion finely chopped
• 1 capsicum finely chopped
• 1/2 red bell pepper finely chopped
• 1/2 yellow bell pepper finely chopped
• 1 chilli finely chopped
• 1 garlic flake finely chopped
• 10-12 mint leaves whole
• 1/4cup - beaten cream
• 2 tbsp - butter
• 2 tbsp - prepared mustard paste
• 1/2cup - grated cheese
• 1 tbsp - oil
• Salt to taste
• Pepper to taste

How to Make Roasted Jacket Potatoes

• Prepare a day ahead:
• Scrub unskinned potatoes, and wash clean.
• Boil potatoes till almost done, but still firm.
• Refrigerate to use the next day or at least after 4-5 hours.
• To Proceed:
• Make criss cross slits 2/3 way down the elongated part of potato.
• Make sure it stands firmly or slice of a very thin portion of what is now the base.
• Apply a very slight pressure at the lower part of potato, with a closed palm.
• This will open out the slits a bit.
• Brush inside with butter, sprinkle a bit of salt in slits, keep aside.
• Heat oil in a pan, add chilli, garlic, capsicum, stir.
• Add all other chopped veggies except mint leaves, stirfry for 2 minutes.
• Take off fire, allow to cool.
• Add salt, pepper, cream, cheese, mustard, mix well.
• Meanwhile, bake potatoes in preheated oven at 200*C for 3-4 minutes.
• Remove, gently open out slits very slightly,
• Carefully, spoon in veggie mixture into slits, pushing very gently.
• Brush potato jackets with butter.
• Return to oven, and bake again at 200C for 3-4 minutes.
• Remove and garnish with mint leaves on the top.
• Serve with hot chocolate or strawberry with cream.