Trying out new Hinds Mayo sprinkles
Mitchelle Phetlhe | Tuesday August 25, 2026 10:15
Boma Jacket
I had multiple dishes going on in the kitchen because we are trying out all the new Hinds Mayo Sprinkles which we mix with NOLA Mayonnaise for the best results. It was an ambitious, balancing across different burners and the glowing oven, each station demanding attention like an impatient child. At the risk of making any mistakes I called Shalo in to lend a hand. He traded in the gaming, stepping into the kitchen with that cautious reluctance every kid has when pulled from binging they call it....into any kind of 'work'. The boy is on school holidays and I am certainly not letting him game and watch TV all day, everyday. His day is structured in a way that lets him engaged. There are his dogs that he has to spend time with, perfecting his basketball swooshes, reading his newest read....and least favourite for any kid on holiday. Revision from end of term exams and starting on school holiday exercises. He isn't always the happiest to cut a video game soccer match in half, but he understands why it's important. He knows the rhythm of our house, where work precedes reward and where learning builds the foundation for everything else. So he washed his hands, dried them, and stood beside me, ready to face what was put in front of him. The potatoes that had been quietly sitting in the pantry waiting for its moment took centre stage. I have a bit of anxiety baking potatoes as it's not something I do often. There is always a nagging fear of the undercooked core, that tragic moment when you slice into a skin only to find the interior resisting the fork, or turning into a dehydrated, leathery something. I always believe that in the kitchen with good guidance and confidence you can do anything. And that's exactly what we did. Cooking is rarely about perfection on the first try; it is rhythm, observation, and trusting the process even when the nerves try to tell you otherwise. Our simple yet fancy meal is baked potatoes which are scooped out. Insides mixed and matched with a few things and put back inside.
I believe they are called jacket potatoes. Name makes all the sense was the casing of the baked potatoes essentially act as a jacket. Keeping filling tidy, held in one place and warm if stuffing is warm.
It is a brilliant concept, turning a humble vegetable into its own edible boat, a shell like crisped skin protecting a cloud of whipped, rich filling that has been mixed with tuna, sweet corn, red onion, and our NOLA and Hinds Mayo Sprinkles blend.
I needed Shalo to understand the making of this simple yet elegant dish, to see how heavy potatoes becomes soft under the slow and steady oven heat....I showed him how to poke holes in one potato, after to glaze it in some oil and wrap it in foil.
Oh my goodness did the guy not enjoy poking at the potatoes, at a point I don't even think there was any technique to it. To ensure the whole potato got equal love. He was just having a good time. He took the fork and went to town, stabbing the skin with a theatrical intensity, treating the poor vegetable like a game.
Laughter he giggled to himself and, the tension in the kitchen evaporated into the simple joy of working side by side with my sous chef. I gave him the task of keeping the timer on the oven as well. A little more responsibility to have him be liable for the turnout.
He set the clock with understanding that a lot was riding on it, double-checking the numbers against my verbal instructions.
As the oven did its quiet work, we turned our attention to the supporting cast of the meal, whisking the creamy NOLA mayonnaise with the vibrant, savory bursts of the Hinds Mayo Sprinkles, watching the emulsion take on a beautiful, sheen that smelled fragrant and punchy.
The contrast of the cool, tang of the mayo mix against the impending heat of the fluffy potato flesh was going to elevate this simple side into a something worth remembering. When the timer finally went off, Shalo lunged for the stop button, his face filled with the pride of a successful countdown.
We pulled the foil-wrapped bundles from the heat, unwrapping the steaming jackets to release a fragrant cloud of earthy steam that signaled absolute victory over my initial fear.
With practised care, we sliced the tops, scooped the steaming insides into a bowl, and folded in our rich concoction, creating a velvety filling before spooning it right back into the crisp skins. Plating them up, we stood back to admire our handiwork and served with a green salad.
The competition on our Facebook page is still running. But Any NOLA mayonnaise and 3 or more Hinds Mayo Sprinkles and with P500 by sharing your dish that includes these ingredients. Good luck and happy cooking.
INGREDIENTS
4 large potatoes, washed and dried 1 tablespoon cooking oil (for rubbing) 4 tablespoons NOLA Mayonnaise 2 teaspoons Hinds Mayo Sprinkles 1 Tin Tuna 1/2 Red Onion diced 1 Tin Rhodes Sweet Corn 2 green onions, finely chopped
INSTRUCTIONS
Heat your oven to 200°C
Rub each clean potato lightly with cooking oil and pierce the skin multiple times with a fork.
Wrap each potato securely in a square of aluminum foil.
Place the wrapped potatoes directly on the middle oven rack and bake for 60 minutes, or until a fork slides easily into the center of the largest potato.
Remove the potatoes from the oven and carefully unwrap the foil. Let them cool for 10 minutes so you can handle them safely.
Slice a thin layer off the top lengthwise from each potato. Carefully scoop out the hot potato flesh into a large mixing bowl,
Add the Tuna, Red Onion, Sweetcorn, NOLA Mayonnaise, Hinds Mayo Sprinkles, to the scooped potato flesh. Mash and whip the mixture until smooth and creamy.
Stuff potatoes and served. Garnish with fresh green onions and serve warm.