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Leftover Rendang Part VII: Rendang Jacket Potato


Baked potatoes, or "jacket potatoes" as they're affectionately called in the UK, have been a comfort food staple for centuries. Originally, they were cooked in the embers of a dying fire, creating a simple yet hearty meal for working people.


Today, they're celebrated everywhere from street food stalls to fine dining restaurants, and have even captured the hearts of millions on social media platforms like TikTok. Inspired by the viral baked potato videos and the famous Spudman from the UK, who has turned the humble baked potato into a culinary art form, I decided to bring a unique twist to this beloved dish by topping it with flavorful leftover rendang.



The process starts by baking russet potatoes until their skin crisps beautifully, encasing a fluffy, steaming interior that’s just begging to be filled with delicious toppings. After baking, I fluff the insides with butter, season with a hint of nutmeg and black pepper, and then sprinkle a generous amount of Parmigiano Reggiano for a salty, umami kick.


The real magic happens when the rich, spiced rendang meets the warm potato—a fusion that’s both comforting and exciting. Topped with fresh scallions for an added crunch, each bite is a delightful mix of textures and flavors that turn a simple potato into a gourmet treat.



If you’re looking for a new way to enjoy leftovers or just want to try something different, this Leftover Rendang Baked Potato recipe is perfect. It’s easy to make, packed with flavor, and sure to impress whether you’re cooking for yourself or sharing with friends.


Dive into this recipe and discover how a few simple ingredients can transform into a meal that's not only filling but also incredibly satisfying. So, why not give these loaded baked potatoes a try and see just how tasty they can be?


 

Ingredients:

(Serve 4)

  • Potatoes Preferably Russet, 4

  • Sea Salt, For Baking

  • Unsalted Butter, 4 Heaping TBSP

  • Black Pepper, Pinch

  • Low Moisture Mozzarella, For Grating

  • Parmigiano Reggiano, For Grating

  • Nutmeg, For Grating

  • Leftover Rendang Homemade, 4 Heaping TBSP

  • Scallions Coarsely Sliced, For Garnishing

 

Equipment:

  • Oven

 

Directions:

  1. Please visit my “Daging Rendang” page for the recipe.

  2. Preheat oven to 200 degree celsius or 400 fahrenheit.

  3. Wash the potatoes thoroughly and pat them dry with a kitchen towel.

  4. Add large pinches of sea salt to a baking dish.

  5. Place the potatoes over the salt.

  6. Poke some holes on the potatoes with a fork.

  7. Wack into the oven and bake for 1 hr or until the potatoes are soft and tender.

  8. Slice the potatoes in half but not all the way through.

  9. Add some butter and immediately mix with the potato flesh.

  10. Season with salt and pepper.

  11. Followed by mozzarella, parmigiano and nutmeg.

  12. Top it with the leftover rendang and garnish with some scallions.

  13. Serve immediately.

  14. Mix everything together before enjoying.


Potatolicious...

 

Recipe Video:



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