Bonfire Chilli Jackets 🔥🌶🥔
Updated: Dec 2, 2021
If you're looking for a good excuse to use up some of my Bonfire Night Chilli then this is it! Serve crispy & salty with a coriander & lime crémé fraiché pot & lashings of Franks Red Hot Original Sauce #Spicy :) Finish with thinly sliced spring onions, sliced red chilli's, shredded coriander, and grated cheddar cheese 🔥🌶🥔
Full Recipe below & #YouTube Video coming soon!
Large Baking Potatoes (Maris Piper or King Edwards Work Well!)
Fresh Red Chilli's
Lime Juice n Zest
A Little Butter
My Bonfire Chilli!
The tip to cooking a nice crispy jacket, that's buttery and fluffy on the inside is firstly the correct potatoes, and secondly the cooking. Get your oven to 200 degrees Celcius, wash your potatoes, dry them off and then cut a cross in the top about 1cm deep. Give each potato a good drizzle of olive oil and a nice handful of rock salt. Pop them in the oven for about an hour, turning them every 25 mins. After 30 mins drop the temperature to 180, but put it back up to 200-210 in the last 10 mins, and make sure the potatoes are facing cross side up in the final 10 mins.
Whilst the potatoes are cooking make the Lime & Coriander creme fraiche.
Take 300-400ml of creme fraiche and pop into a mixing bowl, zest 3/4 of a lime and squeeze half of the juice into the creme fraiche, add a pinch of salt, a handful of chopped coriander, and mix. Pop into little ramekins, top with fresh coriander, and a little lime zest. Cling film these and pop into the fridge until the potatoes are ready.
Once the potatoes are ready, let them cool for a moment, then open them up and add a little butter. Pop each potato on a plate with a pot of the Lime & Coriander creme fraiche. Top the potato as follows:
Drizzle of Franks Red Hot Original Sauce
Grated Cheddar Cheese
Sliced Spring Onions
Sliced Fresh Red Chilli
Finely Chopped Coriander
Another Drizzle of Franks Red Hot Original Sauce
A large portion of my Bonfire Chilli