Video summary

I Put THIS on a Jacket Potato…WOW!

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Rick (Backyard Chef)

Ingredients (quantities as given)

Jacket potatoes

  • 2 potatoes (couple of nice potatoes)
  • Oil, “a little bit” (vegetable oil or any oil)
  • Salt (to taste; “a little bit of salt”)
  • Butter, added later to the potato interior (“stick some butter in”)

Curried eggs filling / sauce

  • Eggs (boiled; exact number not stated—“some eggs”)
  • Onion, fine diced (“8 minutes” to soften in butter)
  • Garlic, a little bit (mashed/grated)
  • Butter (for making a roux and cooking onions/garlic)
  • Curry powder: 1 tablespoon (“table spoon of curry powder of choice”)
  • Turmeric: a little extra (for color)
  • Flour: “a couple of heap tea tablespoons”
  • Milk (to thicken and loosen as needed; best to add warm milk, but he uses cold and pours “round the side of the pan”)
  • Chicken stock (from a stock cube; quantity not specified)
  • Worcestershire sauce (“Worcester/Worcestershire”): “a splash”
  • Dijon mustard (amount not specified)
  • Optional sugar: “a pinch” (for balance)
  • Black pepper: pinch/shake; pepper “again later”
  • Cream: “a little bit” (to “posh it up” and make it luxurious)
  • Green onions / scallions (or coriander/cilantro) to stir through (amount not specified)
  • Optional chili/spice: “If you want to put chili… feel free.”

Equipment / prep steps

  • Microwave-safe dish for stabbing potatoes
  • Fork (or optional meat tenderizer with ~50 spikes) to stab potatoes
  • Oven preheated to ~220°C
  • Pan for sauce (butter/onion/roux)
  • Pot to boil eggs
  • Knife for scoring/splitting potatoes after microwaving
  • Fork for fluffing potato interior after baking

Note: potatoes should be handled carefully because oil is hot when added.

Method (with key timings/temps/technique cues)

1) Microwave the potatoes (tenderize + prep for baking)

  1. Stab potatoes all over with a fork or meat tenderizer (~50 spikes).
  2. Open the potato vent.
  3. Microwave for 10 minutes.
  4. After about 5 minutes, turn them over and continue for the remaining time.
  5. Remove potatoes (hot) and let them settle for ~1 minute.
  6. Score a line around each potato about halfway into the potato (he forgot to do this initially, then scores afterward).
  7. Turn potatoes and microwave again for another 5 minutes.

2) Boil eggs

  1. Boil eggs for about 8–9 minutes.
  2. Cool under cold water (“let’s have those under the tap”).
  3. Peel eggs (no step-by-step demonstration).

Egg handling note (technique + rationale):

  • He explains that if an egg has a crack and white leaks, he stirs and adds salt to help solidify egg whites.

3) Bake the potatoes (make skins crispy)

  1. Put potatoes on a tray and remove the dish.
  2. Rub with a little oil and salt.
  3. Bake at ~220°C for 20–30 minutes (tops).
    • He mentions you can run under the tap with cold water after ~9 minutes to cool them, while the total bake target remains 20–30 minutes.
  4. Goal: crispy, golden skins.

4) Make curried egg sauce (roux + thickened curry)

  1. In a pan, melt butter and cook onions on a nice steady flame.
    • Cook onions about 8 minutes, until softened (not aimed at browning—aim to remove rawness).
  2. Add a pinch of salt and black pepper.
  3. Add garlic and cook ~30 seconds to 1 minute.
  4. Stir in 1 tablespoon curry powder and a little turmeric.
    • Bloom curry powder for about 1 minute.
  5. Add “a couple of heap tea tablespoons” flour; stir and cook out the raw flour.
  6. Add milk to thicken (stir steadily to avoid lumps).
  7. Add chicken stock (from a stock cube); stir until smooth and thickened.
  8. Stir in:
    • Worcestershire sauce (a splash)
    • Dijon mustard
  9. Adjust thickness:
    • If it’s too thick, add more milk (he notes warm milk is best, but pours cold milk around the side of the pan and stirs).
  10. Balance/season:
    • Optional pinch of sugar
    • Optional/brief black pepper
  11. Stir through a little cream to finish; keep on low/steady heat until warmed and luxurious.
  12. Add chopped eggs (he chooses chunks, not halves).
    • Heat gently and stir until fully warmed through (a couple of minutes).
  13. Stir through green onions/scallions OR coriander/cilantro (choose based on preference).

Serving / plating

  1. Cut potatoes open (split them lengthwise).
  2. Fluff the inside with a fork.
  3. Add butter to the potato flesh and mix/mash if desired.
  4. Spoon curried eggs down the middle.
  5. Garnish with green onions and/or cilantro (optional).

Chef tips / key cautions (from subtitles)

  • Stabbing potatoes: any method works; if using the spiky tenderizer, be careful.
  • Scoring the potatoes: he typically scores around halfway before microwaving, but forgot this time—still demonstrates the technique.
  • Curry technique: cook/bloom curry powder properly; don’t just add curry powder and call it curried.
  • Sauce texture: flour should rehydrate—stir steadily to avoid lumps.
  • Handling hot oil: watch out when adding oil to hot potatoes/tray.
  • Customization: chili/spice is optional; choose garnish (green onion vs coriander) to taste.

Sources / references

  • No external sources cited in the subtitles.

Original video