Mini Jacket Potatoes with Salad Cress Cream Cheese

You Will Need

  • 750g small new potatoes
  • 200g cream cheese
  • 2 punnets of salad cress
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground black pepper


A healthy snack for the kids or a fresh side dish for a summer BBQ, our mini jacket potatoes are bite-sized beauties, that can be enjoyed hot or cold.


  1. Heat the oven to 180°C. Score a cross into the top of each potato and place onto a baking sheet.
  2. Toss the potatoes in the oil, sprinkle with sea salt and bake until soft.
  3. Let the potatoes cool for 15 minutes, then cut through the cross on top of each potato and pinch the bases to open slightly.
  4. Add 1 1/2 punnets of cut salad cress to the tub of cream cheese, add cracked black pepper and a little more sea salt to taste and mix well.
  5. Add a teaspoon of salad cress cream cheese to each potato top and garnish with the remaining salad cress.

Serves: 4-5 or more as a buffet dish