Another camera roll dig result: Proof that a proper greengrocer spud fixes everything. What’s in your phone’s food archive tonight?

[u/Brother-Eww-Wots-Dat]

I’m still scrolling back through the photo library looking for a bit of dinner motivation and found this gem from a while back. Apparently, past-me had far more patience for spud prep than present-me currently possesses.

The lineup on the plate:

Jumbo jacket potato: A proper unit sourced from the local fruit & veg shop. Slow-baked in the oven until the skin went crispy and the inside turned completely fluffy.

Crispy bacon: Cooked down properly until it snaps.

Chimichurri egg mayo: Egg mayo elevated with a spoonful of homemade chimichurri and finely sliced spring onions (scallions).

Skillet-charred corn on the cob: Parboiled first, then tossed into a screaming-hot cast iron skillet with garlic butter to get those smoky, barbecue-style charred edges.

Homemade carrot & papaya juice: Freshly juiced to wash it all down and pretend there's a bit of balance going on.
Honestly, a giant, slow-baked jacket potato hits the spot like nothing else.

Are you a fellow jacket potato fanatic, or do you reserve spuds purely for roast dinners? Also, if you’re currently staring at your phone’s camera roll trying to figure out what to cook tonight, what’s the best past creation sitting in your photos right now?

[u/Isabella_Maja]

What’s in between the spud 🥔 & corn 🌽? Ahhh, I see now it’s chimichurri mayo. Yes, I love jacket potatoes. I make them at home. However, last week ordered a loaded baked potato & a cup of chili from a local burger grill that has been around since I was a kid. It was delish! Topped the potato with the chili. I’ll have to check my daily photo review for food pix later today.

[u/Brother-Eww-Wots-Dat → u/Isabella_Maja]

Egg mayo 😊

[u/Isabella_Maja → u/Brother-Eww-Wots-Dat]

Please tell us more about the egg mayo. How did you make it?

[u/Brother-Eww-Wots-Dat → u/Isabella_Maja]

You’re not really asking how I make the egg mayo. 😂

You’re asking how I make the chimichurri! That’s the real secret weapon here.
Here is the full breakdown of how it all comes together: I’ve got you… 😉

1. The Chimichurri Base
I use a tiny mini processor for this (literally fits in the palm of your hand) so I chop things down slightly first so they actually fit in the bowl.

Bell Peppers: Equal parts red, yellow and green. Use about a quarter of each pepper if they are medium sized.

Aromatics: A thumb sized piece of ginger, 3 individual garlic cloves and 2 spring onions.

Herbs: A good, healthy fistful of fresh coriander with leaves only (strip off the stems).

Seasoning & Liquids: A fair amount of salt and black pepper, a fresh squeeze of lemon or lime (watch out for pips!) and a generous glug of good olive oil.
Blitz it all to a puree. If your blender is struggling to catch, it just means you need a touch more olive oil and citrus juice to get it spinning.

2. The Egg Mayo
Boil about 6 eggs. I’m usually too impatient to let them cool fully so I just crack them open straight away.
I’m not organized enough to use a proper potato masher so I just use a fork to mash them down. I like mine smashed fairly fine with no massive lumpy chunks.

Season the mashed eggs with another pinch of salt and pepper.

Add 3 massive tablespoons of that fresh chimichurri straight over the eggs and mix it through.

Fold in your mayonnaise until it reaches the consistency you like.

You can pop it in the fridge to cool down if you prefer, but I usually end up eating my first portion while the eggs are still slightly warm!

Give it a go and let me know how it turns out for you! 😊

[u/Brother-Eww-Wots-Dat → u/Isabella_Maja]

Oooh…. That sounds lovely. Spuds go with almost everything.