Carrotty Jacket Halves

Now, I am not sure if Carrotty is even a word, but it is in my kitchen. I loves these little beauties and they are so handy and versatile. They freeze so well, although do not defrost before reheating, so are handy to serve at bbqs, with cold meats or just as a side with fish or steak. I keep some as a standby in the freezer.

Choose nice round jacket potatoes and prick, then lightly rub with oil and wrap loosely in some foil and bake. I cannot give you any timings as it will depend on size but undo the foil half an hour before the end. Cool a little then carefully cut in half. Cut an edge just under a 1/4" around the inside [look above on the left hand side] and scoop out the potato and place in a bowl. Season with sea salt and freshly ground pepper and mash.

Meanwhile - you will have cut up a largish carrot [one for each potato], place it in a small saucepan with a large knob of butter, a small dessertspoon of water [or stock], some sea salt and freshly ground pepper and a little nutmeg. Cook until just soft, then mash roughly, leaving small lumps. Now stir this into the mash potato along with a heaped teaspoon of fresh chopped parsley.

Pile into the jacket shell, top with a little grated fresh parmesan, a bit more pepper and Bake. 190 deg C for 30 mins. Longer if from frozen [just under an hour at 180], take them out about half an hour before baking. I often also add some sweet potato and sometimes finely chopped chives. I love fresh herbs.

Freeze on an open tray then pack in ziplock bags for ease to take out what you need.