How to Make English Jacket Potatoes

When we were visiting our family in England last week, we ate our weight in jacket potatoes. They’re different from the baked potatoes we make because they have super crispy skin and a fluffy melty inside. SO AMAZINGLY GOOD.

They’re all over the place in England. Every pub and restaurant we went to devoted a section of the menu to them, along with a choice of toppings: grated cheddar, baked beans, tuna, cole slaw or plain with butter, salt and pepper.

My aunt Janey often made them for our dinners in Cornwall—as a side to roast chicken or sausages—and we all loved them so much, so she agreed to share the basic recipe…

“Preheat oven to 200C/400F. Cut a cross on the potatoes. Put the potatoes at the top of the oven—straight on the rack, not a baking tray. Cook 1-2 hours (usually closer to 2). When they feel crunchy on the outside, pull the rack out, cut the potatoes open again to release the steam, then put them back into the oven. The major important thing is NOT to turn the oven down as they go soggy and lose their crunch. After ten minutes, serve immediately with shedloads of butter, salt and pepper. Perfect.”

Have you ever had these? Do you have them all the time? Is this a no-brainer to you? They’re really different from the ones we make in the microwave! Any other toppings you love?

P.S. Crunchy roast potatoes aren’t half bad either:)

(Photos by Yossy Arefi for Cup of Jo)

  1. It’s common in England to Insert a metal skewer through the length of the spud, the theory is, this (slightly) speeds the cooking time by heat reaching the centre via tgd metal prong.

  2. Patty says...

    Can something SO SIMPLE be SOOO AMAZINGLY DELICIOUS??!! The crispy skin is my favorite part of the potato, besides the butter n bacon! Lol. As soon as I get my oven working again, ( today, fingers crossed), I’m gonna make these! Thank you!

  3. Wow I love this and I am going to try this tonight

  4. Mike Morrison says...

    Russian for potatoe.
    Very like the German I believe.

  5. Michael Morrison says...

    Jacket Spuds!
    Thank you America.

  6. Debbie Cain says...

    Two hours at 400 degrees? I would think you would end up with rocks for your garden.

  7. Terry C. says...

    Do you put any oil or salt on the skins? I would think if you do and then you just placed them on the rack of the oven the oil would drip down onto the oven floor and would create smoke in your kitchen?

  8. Martini says...

    Thank you to COJ’s Joanna and her lovely Aunt Janey from Cornwall.
    I have been baking “Baked” Potatoes the standard American way since the 1960’s. I’ve always loved them, but none of them can compare to your recipe for them. What a joy to find a new and better way to do them so late in my life. Your’s are out-of-this-world delicious! Thank you very much.

    I baked mine in an Air Fryer and they turned out fantastic.

    And another bit of good news…normally you’d expect re-warming these crispy baked potatoes would render them soggy but my remained perfectly crispy and fluffy when I rewarmed them the next day in my toaster oven. Who knew? I just laid them unwrapped and open in the toaster oven for about 20 mins. at 350 and they were delicious all over again

    Aunt Janey’s Cornwall Jacket Potatoes will be on our Christmas menu this year and always.
    A very Merry Christmas to all.

  9. Linda Healey says...

    This is how I learned to bake potatoes—I grew up near Boston, MA.

    • Judy says...

      Me too. And I grew up in Philly but my grandmother was English that explains that

  10. Vicki says...

    Very Idahoan way to bake potatoes. We just pierced them liberally and deeply before baking though, then cut the cross at end and placing back in over adds to the fluffy yum mines. We call the microwaved ones steamed potatoes, not baked at all and the microwave produces a different flavor. I am afraid the actual baked method is a lost cooking method, even in Idaho, though.

  11. I get the best baked potato using my air fryer! Wash and poke both sides with a sharp knife . Rub with olive oil and cover liberally with kosher salt. Bake at 400* til done, checking every fifteen minutes. Time it takes depends on how large or how many. Crispy crisp skin and fluffiness tater ever!

  12. Pat Oglesby says...

    I love oven baked potatoes. I scrub them really well and rub olive oil all over and then rub with salt. Puncture a few times with small sharp knife. Bake at 400 degrees about 40-45 minutes depending on size.) Serve with butter and sour cream.

  13. My mother cut a slice off one end of the potatoes and put them on the oven rack. I am guessing my dad called them “jacket potatoes” because his father emigrated from England in 1913. Mom used margarine because she grew up in the depression and WW2.

    I made them that way with butter until I discovered twice-baked potatoes, which my family loves even better. I use butter, milk, dill, and a wedge of cheese in each one.

  14. Max says...

    We scrubbed the potatoes clean, pierced them all over with a knife rubbed some margarine all over them wrapped them in tin foil. And baked them.