Turkey, Brie & Bacon Jacket Potato with Cranberry

Use metal skewers or baking prongs pushed through the potatoes to reduce the cooking time by up to a quarter. Rubbing a few drops of oil into the skin before cooking and sprinkling salt around the potatoes makes the skin extra crispy.

Ingredients

• 4 medium size potatoes (Estima or Marfona are ideal)
• 4 turkey breast steaks
• dried sage
• cranberry sauce
• 4 rashers smoked bacon, rind removed (optional)
• 120g/4oz Brie (optional)

Method

1. Scrub the potatoes, then dry and prick each one several times with a sharp knife.
2. Microwave Method: Cook one potato (225g/8oz) for 6 minutes on full power (800W), turn half way through cooking. Allow to stand for 1 – 2 minutes before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.
3. Oven Method: Rub a few drops of olive oil into the potato skin, place the potatoes in a pre-heated oven at 200°C/400°F/Gas Mark 6 on a baking tray with salt sprinkled around the potato. Bake for 1¼ hours or until soft.
4. When the potato is almost ready, fry the turkey breast steaks for about 4 mins each side in a non-stick pan with a good pinch of sage. When the turkey is cooked through remove from the pan and set aside until your potatoes are ready.
5. Slice the turkey into strips and serve on top of the jacket potatoes with a good spoonful of cranberry sauce.

Variation

You might like to fry or grill 4 rashers of bacon with the turkey and serve these chopped on the jackets.
As a treat, slice 120g/4oz Brie and lay on top of the turkey, pop the jackets under a hot grill for 5 mins to melt the cheese.
Serve with cooked frozen mixed veg for extra vitamins.

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