Enjoy a delicious and super easy treat with this jacket potato and cover it with a street-style inspired creamy white corn sauce. Use your favourite filling for a complete meal with an amazing Mexican Twist.
Jacket Potato with White Corn Sauce
White Corn Sauce
-1 220g White Corn, drained
-1 tbsp creme Fraiche
-1 tbsp feta cheese, crumbled
-1 tbsp mayonnaise
-1 lime, juiced
-Tajin or Piko Seasoning to taste
-Valentina Sauce, to taste
1 In a small bowl whisk the cream, mayonnaise and feta cheese with lime juice, Valentina sauce and Tajin to taste. Stir the white corn and adjust the seasoning to taste. Reserve.
2 Pro Tip: Toast the white corn kernels on a non-stick pan until golden brown for a few minutes before mixing them into the sauce. You can also add some vegetable oil and fry them for a few minutes.
Jacket Potato
-2 large baking potatoes such as Russet, Maris Pipers or King Edward
-olive oil, the necessary
-butter, to taste
-salt and pepper, to taste
1 Set the oven to 200C
2 Scrub clean the potatoes and dry well. Place on a baking tray and poke the potatoes around with a fork a few times. Brush with olive oil and sprinkle some salt on top.
3 Bake in the oven for 50 minutes or until the potatoes are perfectly cooked and the skin is nice and crispy.
4 Carefully open the baked potato with a cross on top and add butter, salt and pepper to taste. Add your favourite filling and top with the White Corn Sauce.