Sweetcorn, onion & mushroom jacket potato topping

This is one of my favourite things to throw on top of a baked potato. It’s quick, easy, and healthy to make, and most importantly – it tastes really good! Do you like the look of this jacket potato topping?

This is the kind of thing you could quickly throw together while you’re waiting for your potatoes to cook in the oven, but it could also be made ahead. For the photos you can see in this recipe, I was actually making a batch ahead of time, and it’s now sitting in my freezer, ready for the next time I have a baked potato for lunch.

To get started, there’s a little bit of chopping to do.

I started off by dicing my red onion and mincing my garlic at the same time. Make sure you dice your onions particularly small, otherwise softening them can be a pain. Throw them into the pan with a little low-calorie frying spray, and you’re good to go! Allow them to soften before you add other ingredients.

Softening onions properly can be a huge pain. Since I’m using an electric hob here, I always end up burning them to the bottom of the pan! The trick, I’ve found out, is to let them heat fully and then put a lid on. The steam that they generate will do a great job of softening them quickly and easily, in plenty of time for you to add the other ingredients.

One of my great bug-bears in the kitchen is eating food where the onion hasn’t been softened well. There’s nothing quite so frustrating as eating a mouthful of a pasta bake, only to find a surprise crunchy onion. I love onions cooked but absolutely hate raw onion!

After your onions are softened, add in the other ingredients that you’ve got prepared. It doesn’t matter too much what order you add them in, but make sure you stir the mixture soon after adding them. The reason you want to make sure you do that is that mushrooms release a lot of liquid during the cooking process, and you want to include that in your final product if you can.

Therefore, stir them regularly in order to keep everything mixed well. That liquid will save you from subjecting yourself to a needlessly dry meal when this is on your potatoes, so it’s worth making sure you’ve got it!

During the cooking process, your mushrooms will reduce in size and get more and more tender. The easiest way to tell when this is done is to sample a mushroom: is it tender? If so, then your recipe’s complete.

Before we get too far ahead, however, don’t forget to season the mixture while it’s cooking. Go with the classic salt and pepper, as well as adding some other herbs: oregano, basil, and smoked paprika.

Oregano and basil both make this dish delightfully garden-fresh and herby and elevate the overall flavour so that it won’t be too dark in the face of a stodgy baked potato. The smoked paprika serves to give the meal a little heat while playing off the flavour of the mushroom juices. The MSG that’s naturally present in mushrooms gives them a darker flavour, especially when they’re steamed and sauteed like this, so adding in a smoky spice will enhance that considerably.

When you’re happy with your veggies, take them off the heat and put them directly on top of your baked potato. Alternatively, you can put them in Tupperware, and allow them to cool to room temperature before freezing.

Let me know in the comments below if you enjoy this as a topping for your jacket potato.

Other recipes you may like

If you love jacket potatoes and are often looking for new topping ideas then check out all these suggestions like sticky mushrooms and cottage cheese.

Have you tried the taco beef stuffed sweet potato yet? If not pop it on your meal plan to try, I am sure you will love it.

This jacket potato topping is perfect for an easy lunch, other easy lunch ideas are sweetcorn fritter, sticky chicken salad and mango couscous.

For more potato recipes check out my full potato guide.

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