Halloumi & chimichurri jacket potato
A fluffy baked potato with a crispy skin, with fried halloumi chunks and a punchy green dressing
It would be shameful of me to not feature a jacket potato in my 20 minute meal series. In this recipe we have a soft, fluffy jacket potato with a crispy skin (yes, it’s possible in 20 minutes), with golden halloumi cheese and a fresh, punchy chimichurri dressing.
Chimichurri is an absolute flavour bomb. It’s an Argentinian herb based dressing that’s traditionally served with steak and meat, but it goes so well with salty, creamy halloumi. Parsley is key, and while oregano is traditional, it can be harder to find, so I like to use coriander (or just use all parsley). Any leftover can be added to sandwiches, served with scrambled eggs on toast or added to salads.
They key to a crispy baked potato in a short amount of time is to cook it in the microwave until soft, then coat in a little oil and salt and finish for 10 minutes in an air fryer or pre heated oven.
This is quick, easy and so so comforting. Add it to you meal plan for the week and thank me later.
You’ll need (per portion):
1 baking potato
small handful parsley, finely chopped
small handful coriander (or oregano, or just use more parsley), finely chopped
1/4 onion (red or brown), finely diced
1 garlic clove, finely diced or grated
1/2 chilli, finely diced, add more/less to suit taste
extra virgin olive oil
1 1/2 tbsp red wine vinegar
sea salt
1/2 block halloumi (approx 100g), cut into cubes
Put the jacket potato in a microwave and cook for about 7 minutes until soft to squeeze. If you don’t have an air fryer, preheat your oven to 200C.
While it cooks, make the chimichurri. Prepare the parsley, coriander, onion, garlic, chilli and add them to a bowl. Add the vinegar and then pour in olive oil, approx 2-3 tbsp. Season with salt.
When the potato is soft, brush it with a little olive oil and season with salt. Air fry (at 200C) or bake for 10 minutes, turning over half way through.
Heat a little oil in a frying pan and fry the halloumi on both sides until golden brown.
When the potato is done, cut a cross in the top and push each quarter in to open it up, (or halve it) and top with the halloumi and plenty of chimichurri. Dig in.
