Upgrade your classic tuna mayo by stirring through a handful of quartered cherry tomatoes and finely sliced spring onion, pile into your potato and finish with a handful of rocket.
Jamieoliver.com
By Jamie Oliver
1 hr 2 mins (PREP 2 MINUTES | COOK 1 HOUR)
Not Too Tricky
serves 2
About the recipe
Nothing quite hits the spot like a comforting jacket potato. Teamed with your favourite fillings, it's a thing of joy. Things can get a bit hectic in the Oliver household, so a crispy jacket potato is an absolute life-saver of a meal.
Plus, making jacket potatoes couldn’t be easier – there’s two fail-safe ways to do it (and you can speed it up by using the microwave, too). I’ll usually cook jacket potatoes in the oven, but sometimes, I’ll opt for an air-fryer jacket potato – it tastes just as delicious, and in less time! Either way, it’s all about getting that perfect, crispy, golden skin and a fluffy, steamy-hot middle. Then, once you’ve got the perfect spud, you can pretty much go wild with the jacket potato toppings – from my special homemade beans and cheese, to a tasty twist with some leftover chilli. The best jacket potatoes are minimal fuss, maximum flavour – and this recipe gets it just right.
Recipe From
Ingredients
2 baking potatoes (250g each)
olive oil
Top Tip
If you’d like to speed things up, pierce the potatoes with a sharp knife and cook in the microwave on high power (800W) for 10 minutes. Rub with olive oil, season with sea salt and bake on a tray in a preheated oven (200°C/400°F/gas 6) for 8 to 10 minutes, or until the skin is crispy.
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Wash and scrub the potatoes and dry with a clean tea towel – dry skin will ensure it’ll be crispy once baked.
- Rub each potato with 1 teaspoon of olive oil (oil also helps the skin go golden) and season with a small pinch of sea salt, then use a fork to pierce it six times, all around the potato.
- Place on a baking tray and bake for 1 hour to 1¼ hours, until the potatoes are crispy on the outside and soft on the inside.
- Transfer to a board and cut open straight away – if you let the potato sit after baking, the interior will steam and the potato can become soggy and heavy.
- Top with your favourite filling, or check out our ideas below for some inspo!
HELPFUL HINT
If you’re baking more than one potato, make sure they are all approximately the same size, so they cook at the same time.
Jacket potato filling ideas
Take a look at some of Jamie's favourite baked potato topping ideas for easy inspiration...
Peel a garlic clove and roughly chop it with a fresh red chilli, then place in a saucepan with a tin of cannellini beans, ½ a tin of plum tomatoes, smoked paprika and a splash of Worcestershire sauce. Stir and simmer until thickened. Spoon over your potato and add a sprinkling of grated Cheddar cheese.
Grate up a colourful mix of red cabbage, carrot, apple, red onion and gherkins and dress with a splash of the gherkin juice, extra virgin olive oil and your choice of soft herbs, then use it to top your potato. Crumble over feta cheese and sprinkle with toasted hazelnuts for extra crunch.
Roughly chop smoked streaky bacon and fry off with thinly sliced red onion and a handful of fresh thyme sprigs. Stir through a handful of baby spinach leaves, then pile into your potato with a spoonful of natural yoghurt.
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