How to make Loaded Jacket Potatoes

Step-by-step

1. Step 1

   Heat the oven to 210°C. Prick each potato 6–8 times with a fork, rub with oil and salt, and place directly on the oven rack.

   Look for: The skin is dry, lightly shiny and evenly salted. Tip: Put a tray below to catch salt or drips. Avoid: Foil traps steam and gives soft skin.

2. Step 2

   Bake for 70–90 minutes depending on size, turning once after 45 minutes.

   Look for: The skin is crisp and the potato gives when squeezed with a towel. Tip: A skewer should pass through with almost no resistance. Avoid: A potato that feels firm in the middle will be dense, not fluffy.

3. Step 3

   Cut a deep cross in the top and squeeze the sides upward to burst open the centre.

   Look for: Steam rushes out and the centre opens into fluffy flakes. Tip: Protect your hands with a clean tea towel. Avoid: Cutting fully in half loses the jacket effect.

4. Step 4

   Add butter and a pinch of salt to each potato, then fork the centre lightly without compacting it.

   Look for: The inside looks loose and cloud-like, not mashed flat. Tip: Fluff before wet toppings go on. Avoid: Pressing hard makes the middle heavy.

5. Step 5

   Spoon on hot toppings and scatter cheese while the potato is still steaming so it softens into the centre.

   Look for: Cheese just melts; toppings sit in the open middle. Tip: Warm beans, chilli or sauce separately. Avoid: Cold toppings cool the potato before serving.

6. Step 6

   Add sour cream, herbs or spring onion at the table and serve immediately.

   Look for: Crisp outside, hot fluffy centre, topping still distinct. Tip: Serve with salad to make it a meal. Avoid: Too much wet topping collapses the skin.