Jacket Potatoes Recipe
Impress your family and friends with these British-style baked potatoes—crispy outside, fluffy inside, and perfect for topping your way.
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.
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.
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.
Nutrition
Calories: 327kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 2627mgPotassium: 889mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 12mgCalcium: 29mgIron: 2mg