Sri Lankan Jacket Potato

As I am currently in Sri Lanka, I have had the chance to try this and IT IS LIFE CHANGING! Gluten Free never tasted so good my friends! It is not even like a traditional jacket potato and the technique of how to prepare this… I’m shocked I have never come across it before!

If any of you like a good jacket potato I suggest you try this TODAY!


  • 4 Jacket Potatoes
  • Butter
  • Garlic
  • Spring Onions
  • Salt and Pepper
  • Bacon
  • Any Cheese that would melt
  • Karapincha (Curry Leaf)
  1. Cover the Jackets in olive oil and place in the oven on the top shelf to bake for 20 minutes at 200c!
  2. Lower the temperature after and 170c for an extra 1 hour.
  3. In the mean time bake the bacon until it is cooked to your desire, followed by chopping it all into small pieces.
  4. Cut the Karapincha into tiny pieces.
  5. Slice and dice the spring onion and grate the cheese to the amount of your choice.
  6. When the potatoes are finally cooked, slice them in half and scoop out the inner potato away from the skin into a separate bowl and mash it up as much as you can with 1-2 tablespoons of butter.
  7. Lay out the potato skins prepared for filling.
  8. Mix in the spring onions, bacon, cheese, salt, pepper and carapincha into the mashed potato.
  9. Place the mix into the potato skins and place into the oven to bake at 160-170c for around 10-20 minutes depending on the size of potatoes you have cooked with.
  10. Pull them out of the oven and ENJOY!


Also tastes great with a sauce made from some buffalo curd (sour cream if you have no access to buffalo curd) and then mix it with lime, garlic, salt, pepper and a smile 🙂

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