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Dinner Tonight: Jacket Potatoes with Mushroom Ragu

I'm not much of a baked potato guy, but for some reason I have a soft spot for jacket potatoes. Both are just potatoes baked in an oven and topped with an ingredient, so what's the difference, you ask?

Jacket potatoes are English, and have a little bit of a sense of humor. When the English are tired of just topping baked potatoes with sour cream and chives, they go bonkers. Check out some of these sites dedicated to the odd art of topping jacket potatoes.

Choosing one was incredibly hard, and I'm a little surprised I jumped back across the pond to pick this recipe from Food & Wine. It's earthy, rich, and comforting, even though it's not all that fatty. It also became a clearing house for the whole heap of mushrooms hanging out in my fridge. Using only one kind is fine too.

I still think that this recipe, despite being from an American magazine, has more in common with the English approach: using the potato as a blank canvas for a variety of toppings. And it's still more fun to call them "jacket potatoes."

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