Jacket Potatoes

The Cable Factory in the dead of winter (Kaapeli Tehdas is Cable Factory in case you were wondering)

I work in a technology park. That is to say that it’s a suburb full of metal and glass, modern architecture, Nerds and Suits. However next to our office is the Cable Factory. Formerly an actual, for real factory that made cables and currently a refurbished space for the arts. Galleries, theatres, Kung Fu studios, apartments for artists in residence etc. The odd juxtaposition of this place smack in the middle of Nerdville is no more apparent than when having lunch in the cafe there: Home/Hall (Hima/Sali). Nokia execs sitting next to dreadlocked artists. Convos about M&As jumbled with convos about stage lighting. Not least of all for that reason is it one of my favourite places to eat lunch: the food is also normally pretty good. One of their specialities is the jacket potato. This is my version of Hima/Sali’s jacket potato.

The filling could be anything you like. It often varies a lot at H&S. Here is what I made which was lovely:

Enough for two or three people:

  • 1 large potato per person
  • 200ml crème fraiche
  • 4-5 diced shallots
  • a small handful of sundried tomatoes
  • 200g of canned tuna
  • olive oil
  • salt and pepper
  1. Preheat the oven to 200C.
  2. The key to a good jacket potato in my opinion is that it should be really overcooked. With that in mind: stab the potatoes a couple of times with a knife and blast the potatoes in the microwave for 20mins. At this point they’re technically cooked.
  3. Wrap each potato in tinfoil with a small knob of butter and place in the oven.
  4. Sweat off the diced shallot in a little olive oil.
  5. Tip the creme fraiche into a mixing bowl
  6. Flake in the tuna.
  7. Roughly chop the tomatoes and add to the tuna/creme.
  8. Once the shallots have cooked but not taken too much colour add them as well.
  9. Add salt and milled black pepper and mix well.
  10. When the potatoes have had about an hour, remove them from the oven, slash them across the top and dollop the tuna mix on top.

Serve with a side-salad.

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