Impress your family and friends with this Jacket Potatoes Recipe. These British-style baked potatoes are crispy and golden on the outside, and pillowy-soft on the inside. I like to serve them with small bowls of toppings so everyone can customize their own.
I’ll often reach for potatoes when I need an easy-to-love side dish to pair with dinner. From my Oven Roasted Baby Potatoes to these Easy Scalloped Potatoes, we never get bored with this beloved vegetable. We’re always finding new ways to enjoy them!
Jacket Potatoes
Jacket potatoes are the British version of what Americans call baked potatoes. They get their name from the crispy “jacket” of skin that encases the potato, keeping the inside light and fluffy. Unlike American baked potatoes, which often have softer skins, English jacket potatoes are all about a golden, salty, and crispy exterior paired with a pillowy interior.
That crisp, seasoned skin contrasts perfectly with the fluffy potato beneath, making them fun to customize with a variety of toppings. Keep it classic or get creative with the unconventional! Whether you’re serving them alongside a roast dinner or loading them up for a weeknight meal, jacket potatoes are all about simplicity, flavor, and versatility.
Ingredients and Substitutions
There are only 3 basic ingredients you need for this baked potato recipe. The real creativity comes with the many topping options.
- Potatoes – I make my jacket potatoes with Russet potatoes. If you can’t find Russets, Yukon Golds or Idaho potatoes will work as substitutes, but their skins will be slightly less crisp.
- Oil – I coat the potatoes in a thin layer of olive oil before baking to help the skins crisp up.
- Salt – I season the oil-coated potatoes with coarse salt for more flavor.
- Toppings – My favorite jacket potato toppings are butter, shredded cheddar cheese, sour cream, thinly sliced fresh chives, and chopped crispy bacon. You can find even more to choose from in the Serving Suggestions below.
How to Make Jacket Potatoes
Prep: I start by rinsing the potatoes under cold water and patting them dry with a towel. I use a fork to poke holes in all sides of each potato.
Coat: I combine olive oil and coarse salt in a large bowl. I use my hands to roll each potato in the seasoned oil mixture one at a time, ensuring it is fully coated on all sides.
Bake the potatoes: I place the potatoes on a parchment-lined baking sheet and bake them in the lower third of the oven for 60 to 65 minutes.
Rest and serve: I let the potatoes cool for a few minutes before using a small knife to score a “T” in the middle of each one. I gently squeeze the sides to open them up, then finish by serving them with my desired toppings (butter, sour cream, chives, and bacon are my favorites).
Chef Tip + Notes
Coating the rinsed, dried, and scored potatoes in a generous amount of olive oil and salt is what separates English jacket potatoes from American baked potatoes. Don’t skip this part! It’s the secret to crispy, flavorful skins and a light, fluffy, and tender inside.
- Pierce before baking: Don’t forget to poke a few shallow holes all around the outside of the potatoes before baking them in the oven. The holes allow steam to escape.
- Check doneness: Your potatoes are fully baked once a knife glides effortlessly into the center. For extra fluffy potatoes, let them rest for 5 to 10 minutes after removing them from the oven.
- Air fryer option: After prepping and coating the potatoes, you can bake them in your air fryer at 400°F for 35-45 minutes, flipping them halfway through. This will give you jacket potatoes with a super crispy skin in less time than the oven.
- Microwave shortcut: For an even faster (but less crispy) option, microwave the coated potatoes for 5-8 minutes. Finish them in a 400°F oven for 10 to 15 minutes to crisp up the skin.
Serving Suggestions
Sometimes, I like to go all out and load up the jacket potatoes with a scoop of beefy chili, the leftover caramelized onions in my fridge, or some crumbled blue cheese. When I want the true British experience, I’ll opt for a scoop of my homemade baked beans and a mountain of cheddar cheese on top.
I’ll typically serve minimally garnished jacket potatoes as a side dish alongside my favorite proteins. They make a roasted chicken dinner feel complete and turn this broiled salmon into an extra satisfying meal.
Make-Ahead and Storage
Make-Ahead: You can rinse, dry, pierce, and coat the potatoes ahead of time and store them in the fridge for up to 24 hours. You can also prep your fresh toppings in advance to save time.
How to Store: Store the leftover baked jacket potatoes in an airtight container in the refrigerator for 3 to 4 days. To freeze, wrap the potatoes in foil or plastic wrap and freeze for up to 2 months.
How to Reheat: Reheat the potatoes on a baking sheet in the oven at 375°F for 15-20 minutes or until warmed through. You can also reheat them in a 350ºF air fryer for 5-7 minutes.
More Potato Recipes
Jacket Potatoes Recipe
Ingredients
- 4 large russet potatoes
- 1/3 cup olive oil
- 1 ½ tablespoons coarse salt
- optional shredded cheddar cheese
- optional sour cream
- optional thinly sliced fresh chives
- optional unsalted butter
- optional chopped crisp cooked bacon
Instructions
- Preheat the oven to 375°.
- Rinse the potatoes under cold water and pat them dry with a towel.
- Using a fork, pierce the potatoes about 4 to 5 times on each side. Set to the side.
- In a large bowl, add the oil and salt.
- Take a potato one at a time and run it through the oil and salt, coating it on all sides. The potato should be completely coated in the oil and salt.
- Place on a sheet tray lined with parchment paper. Place them on a rack in the lower third of the oven and bake at 375°F for about 60 to 65 minutes.
- Once they’re done, remove them from the oven and let them cool slightly for 4 to 5 minutes.
- Using a small knife, score a T in the middle. Push and squeeze to break it up, then load it with butter, sour cream, chives, and bacon.
Jacket Potatoes Recipe