Jacket Potatoes with Basil Pesto Cream Cheese

On the table in 60mins

Serves 4


  • 4 baking potatoes (we love using Albert Bartlett's Rooster Potatoes)
  • 70g (optional) pancetta cubes
  • 110g cream cheese
  • 190g jar Sacla’ Classic Basil
  • A small handful of rocket leaves


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Place potatoes on a baking tray and bake on the top shelf for about 45 minutes or until soft and crispy
  3. If using, scatter pancetta onto a small ovenproof dish and cook on the middle shelf for 5-7 minutes, shaking once or twice, until crisp
  4. Drain on some kitchen paper
  5. Remove potatoes from oven, make a criss-cross in each, spoon over the cream cheese and then the Sacla’ Pesto
  6. Scatter with pancetta and arrange rocket leaves on top

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