Double Cheese Jacket Potato Recipe

Ingredients

• 4baking potatoes
• 2 tspolive oil
• 100 ggrated cheddar cheese (vegetarian if required)
• 100 ggrated mozzarella (vegetarian if required)
• 2spring onions, sliced
• 3 tbspmayonnaise
• 1/2 tspEnglish mustard
• 2 tspdark soy sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (180°C fan / 390°F).

2. 2

   Prepare potatoes

   Prick each potato a few times with a skewer to let steam escape and help it cook evenly. Arrange them on a baking tray.

3. 3

   Bake the potatoes

   Rub the potatoes all over with the olive oil, then bake for 1 hour.

4. 4

   Mix the filling

   Combine the cheddar, mozzarella, spring onions, mayonnaise, mustard and soy sauce in a bowl and mix thoroughly.

5. 5

   Open the potatoes

   Once cooked, cut a cross into the top of each potato and squeeze gently so it opens slightly.

6. 6

   Add the cheese

   Divide the cheese mixture between the potatoes, piling it on top and pressing down lightly.

7. 7

   Bake until melted

   Return the potatoes to the oven for 5–10 minutes, until the cheese has melted.

What is a jacket potato?

A jacket potato is a whole potato baked in its skin until the outside is crisp and the middle is soft. It is a familiar British meal, often served with a hearty topping.

This version gets its name from the two cheeses: cheddar brings a sharp flavour, while mozzarella melts into a soft, stretchy topping. Mustard and dark soy add savoury depth to the creamy filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 437 calories, 17g protein, 40g carbs, 24g fat.

Most of the carbohydrates come from the potatoes, while the cheddar, mozzarella and mayonnaise provide much of the fat and the cheeses contribute protein. Pair a potato with a generous serving of salad or vegetables to add freshness and balance the rich topping.

Choosing the potatoes

Baking potatoes: Choose large potatoes of a similar size so they cook at roughly the same pace. A floury variety gives a fluffy centre that contrasts well with the skin.

Even cooking: Pricking each potato gives steam a way to escape, while the light coating of olive oil helps the skins bake up appealingly.

Why use two cheeses?

Cheddar: Its stronger flavour stands up to the mayonnaise and soy sauce. Grated cheddar also distributes easily through the filling.

Mozzarella: This brings a mild, melty texture. Use vegetarian-labelled cheese if needed, as some cheeses are made with animal rennet.

Making the filling

Mixing: Stir the cheeses with the sliced spring onions, mayonnaise, mustard and soy sauce before topping the potatoes. This spreads the seasoning through the mixture rather than leaving it in isolated spots.

Seasoning: Dark soy is salty and savoury, so taste the mixture before adding any extra salt. The recipe does not call for additional seasoning.

Getting the texture right

The potatoes are ready after an hour when they are cooked through and yield when gently squeezed. If they still feel firm, give them more time before adding the topping.

After the second bake, look for melted cheese across the top. The filling should be hot without needing a long bake that could dry out the potato.

Serving ideas

Serve each potato hot as a filling main, with a crisp green salad or steamed vegetables alongside. Their freshness balances the richness of the cheese and mayonnaise.

For a simple meal, add the side just before serving so the potato skin stays at its best.

Recipe notes & tips

• Choose potatoes of a similar size so they finish baking at about the same time.
• Prick the potatoes before baking to let steam escape.
• Grate the cheese finely for an even, easy-to-mix filling.
• Slice the spring onions finely so they are well distributed in the topping.
• Check that the potato centres are soft before cutting them open.
• Watch the topping during the final bake and take the potatoes out as soon as the cheese melts.

Variations

• Add sweetcorn: Stir drained sweetcorn into the cheese mixture for extra sweetness.
• Use chives: Swap the spring onions for finely chopped chives for a gentler onion flavour.
• Add broccoli: Fold in small pieces of cooked broccoli for a more substantial topping.
• Bring the heat: Add a pinch of chilli flakes to the filling for a little warmth.
• Try a different cheese: Replace some cheddar with a well-melting vegetarian cheese.

Common mistakes to avoid

• Skipping the pricks: Steam can build up inside; pierce each potato a few times before baking.
• Using uneven potatoes: Different sizes cook at different rates; choose potatoes that are similar in size.
• Opening them too soon: A firm centre is difficult to fluff; bake until the potatoes yield when squeezed.
• Adding too much soy: The filling can become overly salty; measure the stated 2 tsp.
• Overbaking the topping: The cheese can dry out; remove the potatoes once it has melted.

How to store

Cool leftovers, cover and refrigerate for up to 2 days. Reheat in an oven at 180°C until piping hot in the centre; the microwave works too, though the skin will be softer.

Frequently asked questions