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. 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!

  2. 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.

  3. 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.

  4. 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.