How to Make English Jacket Potatoes

Although baked potatoes are one of those dishes that should be foolproof, unfortunately, many people’s experience comprises dry, unevenly cooked end product. If you happen to be one of them, you may wonder why others drool at the mere thought of this dish. However, a good baked potato is glorious. Insanely crisp, crunchy skin on the outside and fluffy, finger-licking delicious inside, it is the epitome of comfort food. To unlock your full potato-baking potential, let us turn to the British. After all, they have been making perfect jacket potatoes — as they’re called there — for ages.

Jacket potatoes is one of England’s staple dishes. The British sibling to the classic American baked potato does not differ in name only, though — a few slight tweaks to the recipe yields a drastically different outcome. So if you ever feel like treating yourself to something supremely soothing and comforting, bake yourself the biggest English-style jacket potato. To help improve your baked potato game, Cook It will share with you a few helpful tips to ensure you get it right every time.

3 Steps to Achieving Perfect English Jacket Potatoes

Baking potatoes isn’t rocket science, so make sure you follow these three crucial steps to avoid messing them up.

1. Slice Prior to Baking

Typically, people tend to poke small holes into the potatoes prior to baking to stop them from bursting. Jacket potatoes, however, require you to cut a cross shape into the potatoes using a sharp knife. The cuts should run almost the entire length and width of the potato and should be about a quarter of an inch deep. It will help them release steam and prevent the skin from bursting as it cooks.

2. Bake Them for Longer Than You Think

Most recipes instruct to bake potatoes for an hour at 425 °F. The secret of perfect jacket potatoes, however, is to give them more time. To get shatteringly crispy, flavorful skin that surrounds the fluffy interior, bake them at 400 °F for two hours. The lower temperature will prevent the potatoes from burning, whereas the increased baking time will yield extra-crisp skin.

3. Pop Them Back in the Oven

After the two hours are up, pull the potatoes out of the oven and carefully slice even deeper into the cuts you made initially. Then bake them for another 10 minutes. Thus, the flesh dries out further, making it extra fluffy.

See, all you need is high heat and time. When you take those delicious jacket potatoes out of the oven, push them open and drop a pat of butter and a sprinkle of salt and pepper or use them as the base of a meal by adding your preferred toppings. You can use chili, baked beans, tuna salad, chicken tikka, coleslaw, sour cream and chives, bacon, and cheese, to name a few.

Be sure to fix these light and fluffy jacket potatoes, and share your feedback with us in the comments.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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Sometimes the earwax adds an otherwise hidden layer of disgust to any recipe. I blame the limeys and now feel an urge to clean my already clean toilet

I never cut, just prick it all over with a fork, all over the top, bottom and sides, put them directly onto the oven shelf at high heat (not full) gas mark 7 or 8 for 2 hours, tuning after 1 hour. Serve with butter and your favourite topping – tuna, cheese, cottage cheese, baked beans or a mixture of two toppings. Perfect

I recently read how how bacteria could develop in left-over potatoes cooked in foil if they are refrigerated still in the foil.

I am British and never cook jacket potatoes like this. Prick with a fork, rub the skin with a light coating of oil ( sunflower, vegetable or olive oil). Bake for at least 1.5 hrs. Delicious!

If you live in the US, use russet potatoes. Stab them a few times with a knife or fork (don’t cut them), rub with olive oil and sprinkle with coarse sea salt. Put them on a rack in the oven (with something underneath to catch drippings) and bake at 450 degrees Fahrenheit for 90 minutes. This will give you the same crispy outer crust and soft interior as the British jacket potatoes.

I do it this way too but never thought to poke holes in the skins. Never had one tear open but the skins are super crispy just like we like them.

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My sister told me years ago…just coat the potatoes with oil or butter…salt them generously and I put in my microwave… QTY 1-3 in about 10min more or less depending on size of potatoes….(I have not had any explode…ever!) She bakes her in oven, I believe…but they are always tender inside…and not salty…unless you eat the

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I prick several times…..use oil or butter on the skins then roll in mixture of garlic and onion powders and S&P….microwave a few minutes to get started then bake until done

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