It was a rainy Tuesday, I remember. The kind of grey, drizzly afternoon that makes you want to curl up somewhere warm.

I was in a little market town, hungry and a bit lost, when I saw it. A simple chalkboard sign: “Proper Jacket Spuds”. I ordered one, just plain with butter.

When I cut it open, steam billowed out like a sigh. The skin was crackly with salt, the inside impossibly light. It was, hands down, the best potato I’d ever eaten. Not fancy. Just perfect.

That experience is what I’m chasing every time I make one at home. It’s more than a baked potato. It’s a lesson in simplicity and comfort.

Why This Recipe Works

This method isn’t about speed. It’s about transformation. You start with a humble tuber and end up with two distinct, glorious textures.

The long, slow bake in a hot oven is non-negotiable. It drives the moisture toward the skin, crisping it into an edible shell.

Meanwhile, the interior starches swell and separate, creating that signature fluffy, almost dry texture that’s ideal for soaking up butter. It’s patient cooking, and it pays off.

Ingredients Needed for the Recipe

Just a few things, but each plays a specific role. Here’s what you’ll need.

• Large Russet or Maris Piper Potatoes (2): These floury, starchy varieties are essential. They give you the fluffy interior and thick skin that crisps up beautifully. Waxy potatoes just won’t deliver the same result.
• Olive Oil (1 tbsp): A light coating helps the salt stick and promotes even, golden browning across the skin. It’s the secret to that all-over crunch.
• Coarse Sea Salt (1 tsp): The big flakes are key. They create tiny pockets of salinity on the skin, giving you that craveable salty crunch with every bite.
• Butter, for serving: The classic finishing touch. A good knob melting into the hot, fluffy potato is a little moment of joy.
• Black Pepper, for serving: A fresh grind adds a gentle, aromatic heat that complements the rich butter and earthy potato perfectly.

The Perfect Potato Companion

A jacket potato is a wonderfully forgiving vehicle for leftovers. But sometimes, you want to plan the perfect pairing.

For a truly British pub-style lunch, nothing beats a generous scoop of baked beans, warmed with a pinch of smoked paprika.

A dollop of cool, tangy soured cream with a heavy sprinkle of fresh chives creates a lovely temperature and flavor contrast.

Got some leftover chili or a hearty stew? A jacket potato turns it into a whole new, deeply satisfying meal. It’s the ultimate edible bowl.

How to make British Jacket Potato?

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Step 1 – Heat & Prep

Preheat your oven to 400°F (200°C). Give it a good 15 minutes to get properly hot.

Meanwhile, scrub the potatoes under cold water to remove any dirt. Dry them thoroughly with a kitchen towel—this is crucial for crispy skin.

Step 2 – Pierce & Oil

Use a fork to prick each potato several times all over. This lets steam escape so they don’t burst.

Rub the olive oil all over each potato, then roll them in the coarse salt. You want every bit of skin covered.

Step 3 – Bake Patiently

Place the potatoes directly on the middle oven rack. No tray, no foil. Just let the hot air circulate.

Bake for 1 hour and 15 minutes. Yes, really. Flip them over halfway through for even cooking. They’re done when the skin is crisp and they yield softly to a squeeze.

Step 4 – Serve & Enjoy

Carefully remove the potatoes. Make a deep cross cut on the top and squeeze the ends gently to open it up.

Add a generous knob of butter and watch it melt into the fluffy centre. Season with black pepper. That’s it. Perfection doesn’t need much else.

Tips

• Go Direct: Placing the potato straight on the rack is the best way to get that all-over, crackly skin. A baking sheet can trap moisture.
• Test for Doneness: The best test is to gently squeeze the potato (with an oven mitt!). It should give easily, and the skin should sound slightly crisp.
• Rest Briefly: Let the potato sit for just 2-3 minutes after baking. This allows the steam to finish fluffing up the interior completely.
• Fluff with a Fork: Before adding toppings, use a fork to gently fluff the inside of the potato. It creates more nooks for butter to pool into.

Common Questions Answered

Can I use a different potato? You can, but the result changes. Russets and Maris Pipers are ideal for their high starch and thick skin. Avoid red or new potatoes for this classic method.

Why no foil? Wrapping in foil steams the potato. It gives you a soft skin, not the prized crispy jacket we’re after. Skip it.

Can I speed this up in the microwave? You can start it in the microwave for 5-6 minutes to soften the inside, but you must finish it in the oven for at least 20 minutes to crisp the skin. Texture is everything here.

How do I store leftovers? Let them cool, then wrap tightly and refrigerate for up to 3 days. Reheat in the oven or toaster oven to revive the crispness. The microwave will make the skin soggy.

Ingredients Needed for the Recipe

• Large Russet or Maris Piper Potatoes (2): These floury, starchy varieties are essential. They give you the fluffy interior and thick skin that crisps up beautifully. Waxy potatoes just won’t deliver the same result.
• Olive Oil (1 tbsp): A light coating helps the salt stick and promotes even, golden browning across the skin. It’s the secret to that all-over crunch.
• Coarse Sea Salt (1 tsp): The big flakes are key. They create tiny pockets of salinity on the skin, giving you that craveable salty crunch with every bite.
• Butter, for serving: The classic finishing touch. A good knob melting into the hot, fluffy potato is a little moment of joy.
• Black Pepper, for serving: A fresh grind adds a gentle, aromatic heat that complements the rich butter and earthy potato perfectly.

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Print Recipe

British Jacket Potato Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 5 mins Cook Time 85 mins Total Time 1 hr 30 mins

Cooking Temp: 200  C Servings: 2 Estimated Cost: $ low Calories: 180

Best Season: autumn, Winter

Description

This English jacket potatoes recipe features oven-baked Russet potatoes with crisp, salted skins and fluffy interiors. Served with butter or toppings of choice, it's a cozy and simple comfort food classic.

Ingredients

Servings

• 2 large Russet potatoes (or Maris Piper or King Edward varieties)
• 1 tablespoon olive oil
• 1 teaspoon coarse salt
• Butter (salt, and pepper, to taste (for serving))

Instructions

Preheat the Oven:

1. Preheat the oven to 400°F (200°C). This temperature allows the potatoes to cook through evenly while developing a crispy exterior.
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Prepare the Potatoes:

1. Thoroughly scrub and dry the potatoes. Using a fork or sharp knife, pierce the tops of each potato several times to allow steam to escape during baking.
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Season and Oil:

1. Rub each potato with olive oil until evenly coated. Sprinkle the coarse salt over the entire surface of the potatoes, pressing it in gently to adhere to the skin.
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Bake:

1. Place the potatoes directly on the middle oven rack, allowing hot air to circulate around them. Bake for 60 minutes. After one hour, turn the potatoes over and continue baking for an additional 10–15 minutes. The skin should be firm and crisp, and the potatoes should yield slightly to pressure when gently squeezed using an oven mitt.
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Serve:

1. Remove the potatoes from the oven. Using a knife, cut a cross on the top of each potato. Gently press from both ends to open and fluff the interior. Add butter, salt, and pepper, or any additional toppings as desired. Serve immediately.
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Nutrition Facts

Servings 2

Serving Size 1 potato

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 7gg11%

Saturated Fat 1gg5%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 1150mgmg48%

Potassium 900mgmg26%

Total Carbohydrate 28gg10%

Dietary Fiber 3gg12%

Sugars 1gg

Protein 3gg6%

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Calcium 20 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is naturally gluten-free when prepared with plain potatoes, olive oil, and salt. However, ensure any toppings—such as butter, cheese, or sauces—are certified gluten-free, as some may contain hidden gluten or cross-contamination risks. Always check product labels if serving to those with gluten sensitivities or celiac disease.

Keywords: jacket potato, baked potato, English jacket potatoes, crispy skin potato, easy potato recipe, gluten-free potato