Prep: 5 mins
Cook: 1 hour 35 mins
Servings: 4

LOADED JACKETS with GREEN GODDESS DRESSING

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Baked potato flesh is beaten with butter, Parmesan and a little cream for a rich filling. Green goddess dressing is tossed through shredded lettuce, then the potatoes are finished with milky burrata, sliced avocado, crispy prosciutto and pistachios.

Start cooking

Ingredients

4 large Nanna Tate potatoes, scrubbed and dried
1 tbsp olive oil
2 tsp flaky sea salt
6 slices prosciutto
1 little gem lettuce, finely shredded
2 avocados
2 burrata
35g pistachios, roughly chopped
1 lemon, zested

GREEN GODDESS DRESSING

1 avocado
120g Greek yoghurt
4 tbsp olive oil
1 garlic clove
10g chives, roughly chopped, plus extra finely sliced, to serve
1/4 bunch basil, leaves picked
2 anchovy fillets
25g Parmesan, finely grated
1 lemon, juiced

FILLING

60g unsalted butter, softened
40g Parmesan, finely grated
1/2 bunch parsley, finely chopped
2 tbsp double cream (optional)

Let’s get cooking!

Step 1 of 4
BAKE YOUR TATES

Preheat the oven to 190°C / Fan 170°C / Gas 5.

Place the potatoes on a baking tray lined with baking paper, rub with the olive oil and flaky salt, then prick with a fork. Bake for 1 hour 20 minutes until the skins are crisp and the insides are soft, adding the prosciutto slices on the tray alongside for the final 5-6 minutes of cooking time, to crisp up.
Step 2 of 4
GREEN GODDESS

For the green goddess dressing, place all the ingredients in a food processor with a pinch of salt and black pepper. Blend until smooth, adding splashes of water until you reach a double cream consistency – this will make more than you need. Set aside in the fridge until needed.
Step 3 of 4
MIX & BAKE

Cut the jacket potatoes open lengthways and scoop out most of the flesh, leaving a 1cm border around the skin.

Place the flesh into a bowl and mash with the filling ingredients until smooth. Season well with salt and pepper. Spoon the filling back into the potato skins and lightly rough up the tops with a fork. Return to the oven and bake until heated through and the tops are lightly crisp (about 10 minutes).
Step 4 of 4
TOP & FINISH

For the topping, in a bowl, toss the shredded lettuce with 3 tablespoons of the green goddess dressing. Slice the avocados.

To assemble, place the hot potatoes on a plate and top with dressed lettuce, avocado and burrata. Scatter over crispy prosciutto shards, drizzle with extra dressing and finish with chopped pistachios, lemon zest, chives and black pepper.