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Nadiya Hussain's cottage cheese and onion potato skins

Nadiya Hussain / 12 July 2019

One of Nadiya Hussain's favourite lunch ideas, these jacket potatoes stuffed with cheese and onion and baked are perfect for when you have friends over.

Nadiya Hussain's Biscoff tray bake, photo by Chris Terry
Nadiya Hussain's cottage cheese and onion potato skins, photo by Chris Terry

Preparation time

30 minutes

Cooking time

40 minutes




  • 8 medium potatoes
  • 1 small red onion, finely chopped
  • 1 teaspoon garlic paste
  • 300g full-fat cottage cheese
  • ½ teaspoon paprika
  • ½ teaspoon salt, plus more for sprinkling
  • A few tablespoons oil
  • Sriracha sauce, whichever is your favourite flavour (I like the green top)
  • 100g red Leicester cheese, freshly grated or frozen (I always have some in the freezer)
  • Bunch of spring onions, chopped, as optional garnish


Jackets are my favourite lunch, simply with some beans and cheese. Or even just a knob of butter, seasoned well with some black pepper. But I like to make these when I have a little more time to spare. They are delicious and moist, with cottage cheese running through them, topped with sriracha and cheese.

Start by microwaving the potatoes. Prick them with a fork (so they don’t explode), then lay them on their sides and microwave for 10 minutes. Turn them over and microwave again for another 10 minutes.

Meanwhile, put the red onion, garlic paste, cottage cheese, paprika and salt into a bowl and give it a really good stir.

Preheat the oven to 220°C/fan 200°C.

As soon as the potatoes are ready, put them on to 2 baking trays, big enough to hold them all when they are cut in half. Drizzle them with oil and sprinkle generously with salt. This will give them a crisp skin. As soon as the potatoes are cool enough to handle, slice them in half lengthways, then scoop out the flesh and put it into a bowl, being careful not to pierce the skins. Lay the skins back on the baking trays ready to fill.

Mash the potato flesh and mix in the cottage cheese mixture. Spoon this mixture back into the potato skins. Drizzle over the sriracha and sprinkle on the cheese. Bake in the oven for 20 minutes, until the cheese is bubbling and golden. Sprinkle with chopped spring onions (if you like) and serve.

Any leftovers can be frozen uncovered until they are firm, then wrapped individually in foil.

Nadiya Hussain Time to Eat

Recipe taken from Time to Eat by Nadiya Hussain (Michael Joseph £20). Photography by Chris Terry

Visit our lunch recipe section for more delicious cookery ideas


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.