Baked jackets with feta salad

A summery spin on a baked potato, with sweetcorn, red pepper and crumbled feta.

Ingreadient

• 800g pack 4 McCain Ready Baked Jackets
• 2 Essential Sweetcorn on the cob
• 1½ tbsp olive oil
• 1 Essential Red Pepper, deseeded and chopped
• 2 salad onions, finely sliced
• 1 unwaxed lime, zest and juice
• 50g unsalted butter, to serve
• 100g Essential Greek Feta, crumbled
• 1 handful chopped fresh herbs, such as coriander, mint or parsley (optional)

Step by step

1. Cook the jacket potatoes in the oven or microwave according to pack instructions (if using the microwave, prepare the sweetcorn before cooking the potatoes). Meanwhile, rub the corn cobs all over with ½ tbsp oil and season. Heat a large frying pan or griddle pan over a medium-high heat. Cook the cobs for 10-12 minutes, turning regularly, until slightly charred in places; set aside to cool for 5 minutes.
2. Cut the corn kernels from the cobs and add to a bowl with the red pepper, salad onions, lime zest and juice, plus the remaining 1 tbsp oil. Toss together and set aside until ready to serve.
3. When the potatoes are ready, split them open, fluffing up the fresh, and top with a little butter. Stir the feta and herbs (if using) through the sweetcorn salsa; season and pile onto the potatoes. Serve immediately.