Recipe: Delicious Jacket Potato with Carbonara

Jacket Potato with Carbonara. Using a spiralizer turns vegetables into pasta, meaning you can enjoy pasta without the guilt! Spaghetti carbonara was first created in Rome, Italy. This recipe will help you bring some quintessential Italian flavours into your home.

Remove from the oven and allow to cool. They're different from the baked potatoes we make because they have super crispy skin and a fluffy melty inside. The skins are thick and the potato is starchy. You can cook Jacket Potato with Carbonara using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Jacket Potato with Carbonara

1. You need 4 of potatoes . (250g / 9 oz each - suitable for baking).
2. You need of Salt garlic salt grinder or and grinder.
3. Prepare of Butter flavored “Spray2Cook” (a word used to describe any low-cal. non-stick cook’s oil spray).
4. Prepare 150 g of bacon medallions (thick cut ) / 5 oz..
5. Prepare 100 g of onion (chopped) / 3½ oz..
6. It's 100 g of mushroom (chopped) / 3½ oz. optional.
7. Prepare 4 of egg yolks large (at room temperature).
8. Prepare 35 g of cheese low fat grated Italian hard / 1½ oz..
9. Prepare 4 tablespoons of Greek yogurt low-fat (2%) plain.
10. You need of milk a little skim.

You won't have an English jacket potato with any other kind of potato. Jacket potatoes are delicious with anything. The potatoes I grew up with at home came with damp skins and gluey innards, thanks to the microwave. I started baking them in the oven and they were much better.

Jacket Potato with Carbonara step by step

1. Preheat an oven to 180oC / 350oF / Gas Mark 4. Prick the potatoes all over with the end of a sharp thin knife and then microwave for 6 minutes (reduced by ½ per potato if cooking less than 4 potatoes). Place the potatoes on a clean work surface and spray all over with Spray2Cook as the sides of each potato faces upwards, and after spraying, grind the (garlic and) salt to cover. Spray an ovenproof dish and put the potatoes in the oven on this. Bake for 45 minutes. Remove from the oven, cu....
2. Whilst the potato is cooking prepare the carbonara:.
3. Whisk the egg yolk in a bowl. Combine the eggs, yoghurt and the cheese..
4. On a covered plate microwave the bacon medallions until cooked. Do this in short bursts to avoid overcooking and stop when only just edible! – there is further cooking. Microwave the onion in a large-ish bowl for 2 minutes. Cut the bacon with kitchen scissors into small squares and add together with the mushroom to the onion..
5. Pick a saucepan for the egg mixture. Half fill a smaller saucepan with boiling water and put on medium heat to keep it simmering vigorously. Whisk the egg mixture again briefly and transfer to the larger saucepan. Heat the egg mixture pan over the boiling water in the other pan – whisk and carry on whisking until the sauce is thickening. Remove from heat whilst the onion/ bacon/ mushroom microwaves for 1½ minutes. Add the other ingredients into the thickened sauce. Heat the sauce throug....
6. Serve carbonara in the potato..
7. Remember to add a side salad!.

But I still couldn't get them as perfect as the one I had from that tiny New England restaurant. Remove the potatoes from the oven, cut into quarters without cutting the whole way through. Squeeze the outside of each quarter to "pucker up" the flesh. Pour the desired amount of baked beans over the potato and sprinkle with grated cheddar. Sprinkle with salt and pepper to taste and serve!