Anthea Malialis: 'I'm the Jacket Potato Queen - here's some recipes to spice up your spuds'
Cooking influencer Anthea Malialis is known as the ‘Jacket Potato Queen’ and is on a mission to revive the popularity of this traditional comfort food with the most diverse of topping recipes.
Chicken Caesar jacket potato
“This one’s a game-changer!” says Anthea Malialis. “A crispy jacket potato filled with garlicky mash, creamy Caesar chicken, crunchy lettuce, crispy bacon, herby pitta croutons and loads of Parmesan. Comfort food with serious crunch and flavour.
“Transform your jacket potato into a Caesar salad sensation – all the classic flavours piled high on a crispy spud.”
Prep 20 minutes. Cook 70–80 minutes. Serves 2. Ingredients: 2 large baking potatoes; 2tbsp olive oil; Sea salt and pepper; 2 chicken breasts or 8 mini-fillets; 1tbsp dried Italian herbs; 1tbsp garlic granules; 6tbsp Caesar dressing; 1 pitta bread; 2tbsp garlic butter; Parmesan; Shredded iceberg lettuce; Crispy bacon pieces
Preheat the oven to 200°C/180°C fan/gas mark six.
Pierce the potatoes all over with a fork. Brush them with olive oil, season with sea salt, then wrap them in foil and bake for 50–60 minutes. Remove the foil and cook for another 15 minutes, to crisp the skin.
Meanwhile, season the chicken with Italian herbs, garlic granules and a drizzle of olive oil, then pan-fry until golden and fully cooked.
Let it cool, then slice, mix with four tablespoons of the Caesar dressing and set aside.
Cut the pitta bread into small squares. Spray them with olive oil and season with Italian herbs. Put them on a baking tray and bake them in the oven for six minutes. Set aside.
Once the potatoes are done, cut them open and mash the inside with the garlic butter. Season with salt and pepper, and grate over some Parmesan. Spoon over the Caesar chicken mix. Add some iceberg lettuce, crispy bacon and the pitta croutons, and drizzle with the rest of the Caesar dressing. Finish with an extra grating of Parmesan. Serve immediately for the perfect crisp, creamy, cheesy bite!
Lasagne-style jacket potato
“A delicious jacket potato loaded with rich bolognese sauce, creamy béchamel and melted cheese – all the flavours of lasagne in a crispy potato.” says Anthea Malialis.
Prep 15 minutes. Cook 65-75 minutes. Serves 2. Ingredients: 2 large baking potatoes; 2tbsp olive oil; Sea salt; Pepper; 300g beef mince (or half pork and beef mince); 1 onion, diced; 2 garlic cloves, minced; 125ml red wine; 400g tin of chopped tomatoes; 2tbsp tomato purée; 1 chicken stock cube; 1tbsp dried oregano; 1tbsp dried basil; 2 bay leaves; 30g chopped parsley, plus extra to garnish; 2tbsp butter
For the béchamel: 2tbsp butter; 2tbsp plain flour; 300ml milk; 1 bay leaf; 100g mozzarella, grated; 50g Cheddar, grated; 50g Parmesan, grated
Preheat the oven to 200°C/180°C fan/gas mark six. Pierce the potatoes all over with a fork. Brush them with olive oil, season with sea salt, then wrap them in foil and bake for 50–60 minutes. Remove the foil and cook for another 15 minutes to crisp the skin.
Meanwhile, brown the mince in a pan over a medium-high heat. Add the onion and garlic, and cook until softened (about five minutes). Add the wine and allow it to cook off for five minutes, then stir in all the rest of the ingredients except for the butter and simmer for 20 minutes until thick. Season with salt and pepper.
For the béchamel, melt the butter in a pan over a medium heat, stir in the flour and cook for one minute. Gradually whisk in the milk, then add the bay leaf and simmer until thick, stirring constantly. Remove the bay leaf and stir in half the mozzarella and Cheddar. Season with salt and pepper.
Put the potatoes in an ovenproof dish. Open them up, add the butter and fluff the insides with a fork. Layer first with the bolognese sauce, then with the béchamel.
Top with the rest of the cheese, then put into the oven for five minutes until golden. Garnish with parsley.
Spicy taco beef sweet potato with hot honey
“Crispy sweet potatoes stuffed with spicy taco beef, cottage cheese, avocado and a drizzle of hot honey – absolute dinner goals.” says Anthea Malialis. “A twist on the viral chilli beef hot honey bowl with serious flavour.”
Prep 15 minutes. Cook 45-60 minutes. Serves 2. Ingredients: 2 large sweet potatoes; 2tbsp olive oil; Sea salt; 400g lean beef mince; 25g taco seasoning; 1tbsp tomato purée; 1tsp paprika; 1tsp garlic powder; 1tsp adobo seasoning; 1tbsp butter; A handful of grated mozzarella; 1 avocado, diced; 300g fat-free cottage cheese
For the hot honey: 3tbsp honey; ½tsp chilli flakes; ¼tsp garlic powder; ¼tsp paprika
To serve: Rocket leaves; Chilli flakes
Preheat the oven to 200°C/180°C fan/gas mark six. Pierce the sweet potatoes all over with a fork. Rub them with olive oil and salt, then bake them for 45–60 minutes until soft. You can also air-fry them.
Meanwhile, in a pan over a medium heat, cook the beef until browned. Add the taco seasoning, tomato purée, paprika, garlic powder and adobo seasoning. Stir and cook for a few more minutes until combined and fragrant.
In a small bowl, mix all the hot honey ingredients together. Stir well. For easier drizzling, you can warm it in the microwave for five to 10 seconds.
Once the sweet potatoes are done, cut them open and add the butter and mozzarella. Pile on the beef filling, and top with diced avocado and the cottage cheese.
Drizzle generously with the hot honey and finish with rocket. Serve, adding extra chilli flakes if you like more heat.