How to Cook Perfect Jacket Potatoes

Jacket potatoes or baked potatoes - whatever you like to call them.

A jacket potato should be served so hot you have to blow on every forkful.

This post may contain affiliate links, as an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

A perfectly cooked jacket potato should be crispy on the outside and white and fluffy on the inside.

Once they're cooked, make a cross with a knife on the top of the potato. Add a huge dollop of butter and probably an unhealthy amount of salt. It all goes to making every mouthful delicious.

I wrote a post about 2 years ago on jacket potatoes but I've decided to update it, even though the 'how to' is just the same.

This post gives a little more information about the type and size of potato to use.

First off, you must start with the right kind and size of potato. You need a floury variety. Maris Piper, King Edward or Marfona will do the trick. 

Waxy potatoes just don't work! 

Look for potatoes between 300g and 400g in weight.

Difference between Waxy and Floury Potatoes

Waxy potatoes are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so make great salad potatoes.

Waxy Potato Varieties include Charlotte and Maris Peer.

Floury potatoes are brighter and more granular in appearance with a drier feel. They're better for dishes such as jacket potatoes, chips and for mash.

Floury Potato Varieties include Estima, King Edward, Maris Piper or Marfona.

You might also like to check out these delicious twice-baked potatoes Cheesy Stuffed Baked Potatoes - easy and delicious.

Jacket potatoes cooked in the oven

No wrapping them in foil please and no skewers inserted through the middle. All they do is speed up the cooking but the skin won't be as crisp.

And, most certainly no microwave is to be used at any point. Good things come to those that wait!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

jacket potatoes, baked potatoes, oven cooked jacket potatoes, recipe

Potatoes,

English

Yield: N/A

Author: Jan Bennett

How to cook Perfect Jacket Potatoes

No wrapping them in foil please and no skewers inserted through the middle. All they do is speed up the cooking but the skin won't be as crisp.

Prep time: 2 MinCook time: 1 H & 20 MTotal time: 1 H & 22 M

Ingredients

• However many you want to cook. However, it is important to use Floury Potato Varieties which include: Estima, King Edward, Maris Piper or Marfona.

Instructions

Preheat your oven to 200°c/400°f or gas 6

1. While the oven is heating up, wash and dry your potatoes well.
2. Using a sharp knife, prick the skins a few times - this is to stop them exploding in the oven.
3. Now rub the skins with a little olive oil and lightly dust them with sea salt - it will stick to the oily skin.
4. Bake in the oven for somewhere between an hour to an hour and a half. Depending on your oven and the size of the potato you have.
5. To test, they should give a little when lightly squeezed. Insert a sharp knife to make sure as there's nothing worse than an undercooked potato.
6. *Once they're done don't even think about trying to keep them warm as you will lose the lovely crispy skin.
7. You will have to remove them from the oven with a cloth as they will be HOT!
8. Cut a cross in the top of each one and add a dollop of butter and a good amount of salt and eat immediately.

Did you make this recipe?

@aglugofoil # aglugofoil