Potatoes

How to make Jacket Potatoes

Classic baked potatoes with crisp salted skins and steaming fluffy centres, ready for butter, cheese, beans or simple toppings.

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What it is

Jacket Potatoes in the kitchen

Jacket potatoes are whole potatoes baked in their skins until the outside crisps and the inside turns fluffy. They are one of the most useful potato bases because the topping can change the meal completely.

Why make it

Make jacket potatoes when you want a low-effort meal or side that feels filling, flexible and comforting. They can be plain with butter, loaded with cheese, served with beans, or used as a base for chilli, tuna, vegetables or leftover stews.

Best with

butter, cheddar, baked beans, tuna mayo, chilli, coleslaw, sour cream, salad, stews and simple weeknight meals

Method

Step-by-step

  1. Step 1

    Heat the oven to 220°C. Scrub the potatoes and dry them thoroughly.

    Look for: The skins are completely dry. Tip: Drying matters more than wrapping. Avoid: Wet skins steam instead of crisping.

  2. Step 2

    Prick each potato a few times, rub with oil and coat with coarse salt.

    Look for: The skins look lightly glossy and salted. Tip: Do not over-prick; a few holes are enough. Avoid: Wrapping in foil gives soft steamed skins.

  3. Step 3

    Bake directly on the oven rack for 20 minutes at 220°C.

    Look for: The skins begin to tighten. Tip: Put a tray below if you want to catch salt. Avoid: Using a cold baking tray slows the start.

  4. Step 4

    Reduce to 190°C and bake for 45–60 minutes until the centres are soft.

    Look for: The potato gives when squeezed with a towel. Tip: Large potatoes need patience. Avoid: Taking them out too soon leaves a dense centre.

  5. Step 5

    Cut a cross in the top and squeeze gently to fluff the inside.

    Look for: Steam escapes and the flesh opens up. Tip: Open immediately after baking. Avoid: Leaving them closed makes the interior damp.

  6. Step 6

    Add butter, season and serve while the skin is crisp.

    Look for: The skin is salty and crisp; the centre is fluffy. Tip: Keep uncovered if holding briefly. Avoid: Covering them before serving softens the skin.
Storage

Make ahead and storage

Storage

Cool leftover potatoes quickly and refrigerate for up to 3 days. Reheat until piping hot throughout.

Make ahead

Bake ahead and reheat in a hot oven to restore the skin. Split and top only when serving.

Freezing

Freeze cooked potatoes whole once cooled, though the texture is better fresh. Reheat from thawed in the oven.

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