Welsh Rarebit Jacket Potatoes | Abel & Cole
Welsh Rarebit Jacket Potatoes
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Prep: 15 mins
Cook: 40-45 mins
This recipe is a spuddy good twist on the Welsh classic, topping jacket potatoes with a mustardy cheese sauce (and some extra delicious veg).
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608 kcal
(per portion)
Ingredients you'll need
  • 2 baking potatoes
  • 100g baby leaf spinach
  • 1 egg yolk
  • 3 tbsp whole milk
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 100g cheddar
  • 1 tbsp red wine vinegar
  • 50g peppery salad mix
  • 2 tomatoes
From your kitchen
  • 2½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes. Pierce them all over with a skewer or fork.

  • 2.

    Pop them on a plate and bung in your microwave on high for 10-15 mins. When they’re tender to the touch, use an oven glove or tongs to put them on a baking tray.

  • 3.

    Drizzle each potato with ½ tbsp oil and sprinkle with salt and pepper. Bake in the oven for 30 mins till cooked through (or bake for 1 hr 30 mins if you don’t have a microwave). Test them with a skewer to check they’re soft all the way through.

  • 4.

    Cut each tomato into 6 wedges. Place on a baking tray. Drizzle with 1/2 tbsp olive oil and season. Slide into the oven to roast when the potatoes have 30 mins left to cook.

  • 5.

    While the potatoes are cooking, put the spinach in a dry pan. Cook over a medium heat for 1-2 mins till the spinach has just wilted. Drain in a colander. Press the spinach with a wooden spoon to squeeze out as much liquid as possible. Finely chop it.

  • 6.

    Separate the egg yolk from its white. Whisk 3 tbsp milk, the egg yolk, 2 tbsp Worcestershire sauce, 1 tsp mustard and some black pepper in a small pan. Grate the cheese and add to the pan. Add the spinach. Heat gently and stir for about 2 mins till the cheese has melted into a smooth sauce.

  • 7.

    When the potatoes are cooked, halve and scoop out their flesh. Pop into a bowl and mash. Heat your grill to medium. Line a grill pan with foil. Remove the tomatoes from the oven.

  • 8.

    Add half the sauce to the mash. Mix well. Spoon the cheesey mash back into the potato skins. Top with the remaining sauce. Grill for 5 mins till golden brown and bubbling.

  • 9.

    Whisk 1 tbsp red wine vinegar with 1 tbsp oil and a pinch of salt and pepper. Toss the salad leaves with the dressing. Serve the rarebit jackets with the salad and roasted tomatoes.

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