Jacket Potatoes With Roasted Veggies & Goat Cheese

Name: Jacket Potatoes With Roasted Veggies & Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes, scrubbed clean and dried; coarse salt, to taste; olive oil, to taste; 4 tablespoons butter, to taste; goat's cheese, sliced (1 medium log); For the Roasted Veggies; 1 red bell pepper, seeded and cut into chunks; 1 medium eggplant, cut into chunks; 1 medium onion, peeled, cut into chunks; 1 medium zucchini, cut into chunks; garlic, if desired (as many whole cloves as you like) (optional); 1 cup whole mushroom (optional); 2 tablespoons pesto sauce or 2 tablespoons honey mustard dressing, to taste

Servings: persons

4 large baking potatoes, scrubbed clean and dried
coarse salt, to taste
olive oil, to taste
4 tablespoons butter, to taste
goat's cheese, sliced (1 medium log)
For the Roasted Veggies
1 red bell pepper, seeded and cut into chunks
1 medium eggplant, cut into chunks
1 medium onion, peeled, cut into chunks
1 medium zucchini, cut into chunks
garlic, if desired (as many whole cloves as you like) (optional)
1 cup whole mushroom (optional)
2 tablespoons pesto sauce or 2 tablespoons honey mustard dressing, to taste

1
Preheat oven to 150 (fan)/170 (gas/electric) degrees Celsius.
2
Massage some oil on the skins of each potato, then rub some coarse salt over them.
3
Prick each potato all over with a fork.
4
Set in the oven and roast 1 1/2- 2 hours, or until potatoes are crisp and tender (time will vary depending on the actual size and type of potato you use).
5
Meanwhile, get all your veggies together in a roasting pan.
6
Drizzle a bit of oil on top (mabye 2 Tbsp.just enough to lightly coat the veggies).
7
Sprinkle with a bit of coarse salt to taste and then toss.
8
Roast for about 1 hour, tossing at least once while cooking, or until all are nicely roasted.
9
Once potatoes are ready, cut an X into the top of each and fluff the insides with fork.
10
Place a pat of butter to taste inside each potato.
11
Place some slices of goat's cheese into each potato and pop back into the oven long enough to melt the cheese (maybe 5 minutes).
12
Toss the roasted veggies with a few spoonfuls of pesto sauce or a flavorful salad dressing (such as honey mustard or Caesar or ranch).
13
Set each potato onto a serving plate, and spoon a hearty portion of roasted veggies over the top, letting it spill over the sides.
14
Serve with extra butter, salt, pepper on the side for each person to adjust the seasonings to their tastes.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large baking potatoes, scrubbed clean and dried, coarse salt, to taste, olive oil, to taste, 4 tablespoons butter, to taste, and more.

Yes, Jacket Potatoes With Roasted Veggies & Goat Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!