Jacket Potatoes

Fluffy baked potatoes are so tasty and versatile. Jacket potatoes are easy to cook and the perfect base for any evening meal.
Method: 

Scrub your fluffy potatoes clean

Rub a tiny drop of oil into the skins and sprinkle salt around them on a baking tray (the salt draws out the moisture and makes them extra crispy!) or pat a bit on to the skins.

Put them in the oven. Check to see if they're cooked after an hour. A medium potato will be ready within an hour and a half.

When they are cooked, split them open and serve with a bit of butter

If cooking an ovenful of potatoes, increase the temperature to 220°C/425°F/Gas Mark 7. Use metal skewers or baking prongs pushed through the potatoes to reduce the cooking time by up to a quarter.

 

 

 

Comments

Hi.
i would be greatful if you can send me info on were can i buy Estima & Marfona patatos for jacket patato catering.
can you pls send me a few supplier info in or around london.
many thanks.
Eddie

Hi Eddie,

Have you visited our website for caterers? http://www.potatoesforcaterers.co.uk
If you contact the Potato Council through this site you should be directed to the best local supplier for catering in your area and there are lots of great catering size recipes for you too!

I have searched the site without success for a jacket potaro filling based on creme fraiche, with wholegrain mustard, chives and something else, which I didn't pick up from Nigella Lawson's recent TV programme.
Could you possibly help me with a recipe for this filling?

Hello Edwin,

We found the programme that we think you missed:
http://www.bbc.co.uk/programmes/b007z2r2

NIgella actually uses a Sour cream & chive dressing on her baked potatoes: take a good sized tub of soured cream, add 1/2 tsp of grain mustard, 1 tsp of coarse salt & lots of white pepper. Snip in about 5 tablespoons of chives. Stir and serve with your baked potatoes.
You could also try this other recipe for jacket potatoes from her website that uses creme fraiche:
http://www.nigella.com/recipe/recipe_detail.aspx?rid=20525

love your site, have book marked all your pages.Please if poss remove your micro-wave method as the man says on tv,SHOW THE POTATOE SOME RESPECT for its last 1hour & 10mins on earth.

Hello Estaban,

If you have some potatoes that need using up you can parboil them for 6 minutes, drain them and when they're cool, freeze them. They can stay in the freezer for up to a month. Defrost them in the fridge. You can use them to make mashed potatoes, boiled potatoes, roast potatoes, potato wedges, chips, dauphinoise or gratin. However if you want to freeze jacket potatoes, the general consensus is to slightly undercook them so you can crisp them up again in the oven when you are ready to eat them.

Hope this helps!

Hi
Q while ago J.Sainsburys tried selling a potatoe they claimed almost didn't need butter was it Marfona or another type. What varieties are the 1s and 2s in the waxy scale and where can they be easily purchased
Thanks in anticipation

Hi Paul,
I'm not sure which one Sainsbury's were marketing as not needing butter but Marfona sounds likely as it is only 3 on the waxy/floury scale. This will be the main waxy variety you can find in the supermarkets other than Charlotte, which won't be in season for much longer as it is a salad potato. You might want to look out for Duke of York, Harmony and Nadine if you like waxy varieties (1 and 2 on the scale) but less waxy varieties that will stil hold firm and are readily available are Mris Piper and Desiree. Hope that helps!
Ellie

Lol I liek the potatoes!

very good website

What supermarkret sells mafrona potatoes please ?

Well yes the method is good... well the oven method anyhow, I wouldn't insult a potato by microwaving it...

But oh dear... Estima's and Marfona's do not good bakers make... Maris Piper or one I recently discovered, the Red Duke of York make wonderful baked spuds.

Thanks for your feedback Lin! We love our jacket potatoes here at the Potato Council. On their own with a tasty filling like tuna and lime or to accompany chilli con carne instead of rice. Rice has 13 times more fat than potato!

Vivaldi is the type of potatoes that don't need extra butter, they work great for mash but would recommend something more floury for a good baked potato, like maris piper or king edward.

I like this

My favorite filling for baked potato is beans and grated cheese with brown sauce and 2nd choice is tuna and sweetcorn with mayo.

Badly edited. The "Oven Method" of cooking is nonsensical. Just how do you cook them????

Ok so am glad i managed to find out how to cook a potato in a microwave! Have to say seriously John why take this off.. who cares how you bake a potato?!! seriously just chill, Bang it in a microwave an be done with it =)

Try filling your jacket potato with a low fat filling such as tuna with a squirt of lime or chilli con carne cooked with extra lean mince and a spoonful of low fat yoghrt. Will fill you up for longer!

ummmmmmmmmmmm
are there any filling suggestions?

I have been microwave-baking potatoes for years. I use a casserole dish with a lid, and put a small piece of kitchen towel in the bottom. 3-4 mins on each side. Very pleasing result.

Would appreciate ideas on healthy fillings and garnishes.

thats great, plz update me with all baked potato style and types.

Brilliant, found some great recipes here!

http://www.jacketpotatooven.com/jacketpotatofillings.html

My mom would really like to know the recipe, so can you help her?

Only one way to cook a jacket potato - in the oven !
Lovely crisp skin, which you don't get from a microwave. Best part of the potato !
I hate people that order jacket potatoes and then leave the jacket behind - how absurd !
PS: Great site for potato lovers like me !!

i cook mine in the mirowave for 12 mins then for 20mins in oven gas mark 6 perfect crispy jacket spud umm lovley !!!

Great

great stuff

Most potatoes sold in supermarkets as 'baking potatoes' are awful! They’re watery in the centre.

Christy! That is great news. Potatoes are so versatile. Let us know what your most popular fillings are!

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Fluffy

Ingredients: 

Fluffy Potatoes

Low fat spread or butter

Typical varieties: 
Prep time: 
5 mins
Cook in: 
80 mins
Serves: 
1x 225g (8oz) potato per person
54 Comments
Per Serving% GDA
Lowkcal
LowFat g
LowSaturates g
LowSalt g
LowSugar g
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Preparation time: 10 mins
Cooking time: 25 mins

Ingredients

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  • 750g peeled smooth potatoes (such as Desiree)
  • 175ml (1/4 pint) milk
  • 8 sausages
  • 1 Can of baked beans
  • 4 cherry tomatoes, halved
  • 1/2 cucumber
Prep in: 
10 mins
Variety: 
Smooth
Serves: 
2-4
Cook in: 
20 mins
potato salad

 

  • 400g new potatoes, halved
  • 125g fish (e.g. poached or smoked salmon, hot smoked trout fillets) 
  • 50g pitted black olives
  • 100g tzatziki
  • 1 romaine lettuce heart, thickly sliced
Prep in: 
5 mins
Variety: 
Smooth
Serves: 
2
Cook in: 
10 mins
Cod and Saffron Potatoes
  • 500g smooth potatoes, thickly sliced
  • Good pinch saffron
  • 1 medium onion, thinly sliced
  • 15g butter
  • 150g cherry tomatoes, halved
  • 1 vegetable stock cube
  • 4 cod or haddock fillets, approx 150g each, skin removed
Prep in: 
10 mins
Variety: 
Smooth
Serves: 
4
Cook in: 
30 mins
Steak Salad
  • 3 tbsp olive oil
  • 450g (1lb) salad potatoes, scrubbed and halved
  • 1 red onion, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 1 courgette, cut into chunks
  • Salt and freshly ground black pepper
  • 450g (1lb) Aberdeen Angus rump steak, cut into strips
  • 1 x 15ml spn (1 tblspn) Balsamic vinegar

:

Prep in: 
15 mins
Variety: 
Salad
Serves: 
4
Cook in: 
35 mins
Artichoke Potato Salad
  • 500g/1lb 2oz salad potatoes e.g. Charlotte
  • 400g can artichoke hearts, drained well
  • 150ml (5fl oz) low fat natural yoghurt
  • 2 tbsp lemon juice
  • 1 clove garlic, crushed
  • 1 tsp mild mustard
  • Large handful parsley, finely chopped
  • Small handful basil leaves, chopped
Prep in: 
15 mins
Variety: 
Salad
Serves: 
4-6
Cook in: 
10-12 mins
Smoked Salmon Potato Cakes

250g / 8oz Cooked Maris Piper Potatoes

25g / 1oz Butter

50g / 2oz Plain Flour

250g / 8oz Smoked Salmon, thinly sliced

4 Tablespoons Thick Soured Cream

2 Large Tomatoes, deseeded and diced

Chives, snipped for garnish

Pinch of Salt.

Prep in: 
10 mins
Variety: 
Smooth
Serves: 
4
Cook in: 
10 mins

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