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How To Cook Perfect Jacket Potatoes
Bake the perfect jacket potato, with crisp skin and a fluffy middle, then simply top with butter and a pinch of salt or load it up for beans, tuna, cheese, chilli and tuck into the most satisfying, comforting meal.
Ingredients
- 4 baking potatoes, approximately 300g each
Prep: 10 mins | Cook: 45 mins-1 hr
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes clean and pat dry with kitchen paper. Prick in a few places with a fork.
2. Pour a little olive oil into the palm of your hand and add a pinch of salt. Pop a potato in your hand, on top of the oil and salt, then rub it all over the potato. Repeat with the remaining potatoes.
3. Place the potatoes in the oven, directly on the oven shelf. Turn the oven down to 190°C/Fan 170°C/Gas 5. Bake for 45 mins-1 hr till the potatoes have crisp skins and a skewer can be inserted easily. Transfer to serving plates, slice open and serve with your choice of toppings.
4. Eat & reheat
Cooked jacket potatoes will keep in the fridge for up to 5 days. You can reheat them by wrapping them in foil and baking at 180°C/Fan 160°C/Gas 4 or reheat in an air fryer set to 180°C for 8-10 mins.
Cooked jacket potatoes will keep in the fridge for up to 5 days. You can reheat them by wrapping them in foil and baking at 180°C/Fan 160°C/Gas 4 or reheat in an air fryer set to 180°C for 8-10 mins.
5. Quick, easy & tasty toppings
Butter, coarsely grated mature Cheddar & finely sliced spring onions Mixed chilli beans, soured cream, finely chopped chives Tuna mixed with mayonnaise, a dash of tamari, a dash of miso & crumbled seaweed thins Vaal dhal, quick pickled red onions, chilli flakes, plant-based yogurt & coriander leaves Warm passata, torn salami Milano & shredded mozzarella, flashed under the grill Feta whipped with Greek yogurt & olive oil, chopped Kalamata olives chopped sun dried tomatoes & chopped parsley
Butter, coarsely grated mature Cheddar & finely sliced spring onions Mixed chilli beans, soured cream, finely chopped chives Tuna mixed with mayonnaise, a dash of tamari, a dash of miso & crumbled seaweed thins Vaal dhal, quick pickled red onions, chilli flakes, plant-based yogurt & coriander leaves Warm passata, torn salami Milano & shredded mozzarella, flashed under the grill Feta whipped with Greek yogurt & olive oil, chopped Kalamata olives chopped sun dried tomatoes & chopped parsley
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