How to make the PERFECT Jacket Potato
Learn how to cook the PERFECT Jacket Potato and you won’t look back. Get a crispy, fluffy and delicious spud made as a main or side, and enjoy it with your favourite topping.
Servings: 4
Ingredients
- 4 Baking potatoes Washed and thoroughly dried
- 4 tbsp Olive oil
- Flaky sea salt
Instructions
- Preheat the oven to 200℃/390F.
- Pierce the skin of the potatoes with a fork all over then rub in the oil and scatter over the salt.
- Place directly on to the oven shelf and bake for 1hour 15 minutes or until the skin is super crispy and the insides soft (you can test this by making sure there’s no resistance when push a knife or skewer in.)
- Serve as soon as they are done with lots of butter.
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Notes
Type of potatoes: Make sure you’re using a big floury potato to make sure you get a fluffy middle and a crispy skin. Your best choices are Maris Piper, King Edwards or Russets (in the US). Most supermarkets usually have a large crate of loose ‘baking potatoes’ which are always a good bet too. The variety of these potatoes may vary but they will always make a good jacket!
Storing: Once cooked they will keep in the fridge for up to 3 days. When you’re ready to eat, give them a blast in the oven or air fryer for 10-15 minutes.
Cooking time: The cooking times will depend on the size of your potatoes, so keep an eye on them if they are a little small or check that they don’t need a little longer if they are bigger.
Nutrition
Calories: 292kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg