Hospital Creation Hard Liver and Hollow Jacket Spud
A warm dish featuring baked potatoes stuffed with tender cooked liver, perfect for a hearty meal.
Ingredients
For the Jacket Potatoes
- 4 large large baking potatoes (jacket potatoes) Wash and dry the potatoes before baking.
For the Liver Filling
- 400 g liver (beef or lamb), sliced Soak in milk for a milder taste.
- 1 large onion, thinly sliced Fry until soft before adding liver.
- 2 tbsp butter or oil For frying the onion and liver.
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or parsley Add for flavor.
- 100 ml stock or water Used to create the sauce.
- 1 small knob butter (optional) For mixing into the scooped potato.
Instructions
Baking the Potatoes
- Preheat oven to 200°C (390°F).
- Wash and dry the potatoes.
- Bake potatoes on a tray for 50–60 minutes until soft inside.
Preparing the Liver Filling
- While the potatoes bake, heat a pan with butter or oil.
- Fry onion until soft.
- Add liver slices and sear for 2–3 minutes per side.
- Add stock, thyme, salt, and pepper. Cook for 3–4 minutes until the sauce thickens. Do not overcook the liver.
Assembling the Dish
- When the potatoes are done, cut a lid off each and scoop out some flesh to make a hollow jacket.
- Mix a little butter into the scooped potato, then spoon the liver and onion mix into the hollow jackets.
- Replace the lids or serve open.
Notes
Serve hot with a green side salad, and optionally top with fresh parsley or a squeeze of lemon for brightness. Store leftovers in an airtight container in the fridge for up to 2 days.