JACKET POTATOES

Ingredients

• 2 largepotatoes (Russet, Meru, Maris Piper or Yukon)
• 1 tbspolive oil or butter
• 200 gmushrooms, sliced
• 1 tbspolive oil
• 1 tbspbutter
• 1 tbspgarlic, finely chopped
• ½ tspsalt
• 240 ml (1 cup)marinara sauce
• 4 tbsponion, finely chopped
• 4 tbspcooked sweetcorn
• 2 tbspsliced olives
• amount not specifiedchilli flakes
• about 55 g (½ cup)shredded cheese (mozzarella, cheddar, Gouda or Parmesan)
• ½ tspblack pepper, coarsely ground
• ½ tspsalt
• 2 tspbutter

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Prepare potatoes

   Scrub the potatoes well, then pierce them all over with a knife or fork. Rub or grease them with some of the olive oil or butter and sprinkle a generous pinch of salt over both.

3. 3

   Wrap and bake

   Wrap each potato in a piece of aluminium foil, place them on a baking tray and bake for 40 minutes, or 30 minutes if the potatoes are smaller.

4. 4

   Crisp the skins

   Take off the foil and return the potatoes to the tray. Bake for a further 20–25 minutes to crisp the skins. While they bake, prepare the mushrooms.

5. 5

   Cook the garlic

   Heat 1 tbsp olive oil and 1 tbsp butter in a wide pan over a medium heat. Sauté the garlic for 1 minute, then add the sliced mushrooms and ¼ tsp salt; mix well.

6. 6

   Brown mushrooms

   Spread the mushrooms out and cook until they begin to brown underneath. Turn them and brown for 2–3 minutes, then take the pan off the heat when no water remains.

7. 7

   Check potatoes

   Remove the potatoes from the oven and insert a knife into the centre of each. If it slides in easily, they are cooked.

8. 8

   Open and fluff

   Immediately cut a lengthways slit in each potato. Using two small pieces of kitchen towel, squeeze the sides to open them wider, then fluff the soft insides a little.

9. 9

   Add toppings

   Put 1 tsp butter into each potato and add a little salt and pepper. Spoon about 2–3 tbsp marinara sauce into each, then divide the cooked mushrooms between them. Add the sweetcorn, onion, olives and chilli flakes, then divide the shredded cheese between the potatoes.

10. 10

    Melt the cheese

    Return the potatoes to the oven and bake for 7–10 minutes, or until the cheese has melted. Serve with extra marinara sauce on the side.

What are jacket potatoes?

Jacket potatoes are the British take on baked potatoes: potatoes cooked in their skins and served with fillings, often as a hearty meal. The name refers to the potato’s outer “jacket”, which is left on while it bakes.

This version pairs a crisped skin and fluffy middle with browned mushrooms, tomato sauce and melted cheese. The contrasting toppings make a simple baked potato filling enough to serve as the main event.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 22g protein, 115g carbs, 32g fat.

The potatoes and sweetcorn provide most of the carbohydrates, while the olive oil, butter, cheese and olives contribute much of the fat. The mushrooms and cheese add some protein. For a more balanced plate, serve a potato with a generous portion of green vegetables or salad.

Choosing the potatoes

Floury potatoes: Russet, Maris Piper and similar varieties tend to give a light, fluffy centre. Choose two large potatoes of a similar size so they cook at roughly the same rate.

Piercing: Pricking the skins all over before baking lets steam escape. Scrub them well first, since the skins stay on and are eaten.

Getting crisp skins

Oil or butter: A thin coating helps the skins take on colour, while salt adds seasoning to the outside. The recipe first wraps the potatoes in foil, then removes it for the final bake.

Unwrapped finish: Give the potatoes the full 20–25 minutes uncovered to dry and crisp the skins. Foil left on for the whole bake would keep them softer.

Browning the mushrooms

Room in the pan: Use a wide pan and spread out the mushroom slices so they can brown rather than steam. If they do not fit in a single layer, cook them in batches.

Wait for the water: Mushrooms release moisture as they cook. Keep going until it has evaporated and the slices have browned, then take the pan off the heat.

Knowing when they’re done

Tender centre: A knife should slide into the middle of each potato easily. If it meets firm resistance, return the potatoes to the oven and check again after a little more baking.

Fluffy interior: Cut the potatoes open as soon as they come out of the oven and fluff the insides gently. This makes room for the butter and toppings without tearing the skins apart.

Timing the toppings

While the potatoes bake: Cook the mushrooms during the first baking stages so they are ready when the potatoes are. The mushrooms can be taken off the heat once their liquid has cooked away.

At the end: Add the toppings after opening the potatoes, then return them to the oven for 7–10 minutes. Take them out when the cheese is melted.

Serving the potatoes

On the side: Serve each potato with extra marinara sauce, as suggested in the recipe. A crisp green salad or steamed vegetables would also sit well alongside the rich, savoury filling.

At the table: These are best served hot, while the skins are crisp and the cheese is still melted. Put any extra sauce on the side so everyone can add it to taste.

Recipe notes & tips

• Choose potatoes of a similar size so they finish baking at around the same time.
• Dry the scrubbed potatoes before coating them so the oil or butter clings to the skins.
• Use a wide pan and avoid crowding the mushrooms to help them brown.
• Keep the potato skins intact when making the slit so they can hold the filling.
• Have the toppings ready before opening the potatoes so you can fill them while hot.

Variations

• Change the cheese: Use cheddar, mozzarella, Gouda or Parmesan, as listed, for a different flavour.
• Add extra vegetables: Serve with a side of salad or cooked greens for freshness.
• Adjust the sauce: Put more marinara on the side for anyone who likes a saucier filling.
• Make it milder: Leave out the chilli flakes if you prefer a gentler topping.
• Use a different potato: Choose another large baking potato, keeping in mind that smaller ones may bake faster.

Common mistakes to avoid

• Skipping the piercing: Prick the potatoes all over before baking so steam can escape.
• Leaving foil on: Remove it for the final 20–25 minutes so the skins can crisp.
• Crowding the mushrooms: Spread them out or cook in batches so they brown instead of steam.
• Stopping too early: Check the centre with a knife and bake longer if it does not slide in easily.
• Filling before opening: Make the slit and fluff the potato first so the toppings sit inside rather than on top.

How to store

Refrigerate leftover potatoes and toppings in an airtight container for up to 3 days. Reheat in an oven at 180°C until hot throughout; the microwave works too, but the skin will be softer.

Frequently asked questions