Jacket Potato

Name: Jacket Potato
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: England
Ingredients: 4 large baking potatoes, such as Russet or Maris Piper (about 10 oz / 280 g each); 2 tbsp (30 ml) sunflower or rapeseed oil; 1 tbsp (15 g) flaky sea salt, plus extra to serve; 4 tbsp (56 g) unsalted butter, softened; 5 oz (140 g) vegetarian mature cheddar, coarsely grated; 1/2 tsp (1 g) freshly ground black pepper

Jacket potato Say it: JAK-it puh-TAY-toh

By the Passport Plate editors. Published November 7, 2026.

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A jacket potato is a whole potato baked in its skin until the skin is crisp and the inside fluffy, then split open and topped with butter and cheese. It is a familiar British lunch or light supper, sold from market stalls and served at home, especially in England. The appeal is the contrast between the salty, crackling skin and the soft, steaming flesh. Simple, inexpensive and comforting, it is a blank canvas for traditional toppings such as mature cheddar, baked beans or tuna mayonnaise.

Jacket Potato

Jacket potato

Pronounced JAK-it puh-TAY-toh

Serves: 4
Prep: 10 min
Cook: 1 hr 15 min
Total: 1 hr 25 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

For the potatoes

4 large baking potatoes, such as Russet or Maris Piper (about 10 oz / 280 g each)
2 tbsp (30 ml)30 ml (2 tbsp) sunflower or rapeseed oil
1 tbsp (15 g)15 g (1 tbsp) flaky sea salt, plus extra to serve

To finish

4 tbsp (56 g)56 g (4 tbsp) unsalted butter, softened
5 oz (140 g)140 g (5 oz) vegetarian mature cheddar, coarsely grated
1/2 tsp (1 g)1 g (1/2 tsp) freshly ground black pepper

Method

Heat the oven to 400°F (200°C). Scrub the potatoes under cold water, dry them thoroughly, and prick each one 6–8 times with a fork.
Rub the potatoes all over with the oil, then sprinkle with the sea salt, pressing it gently into the skin.
Set the potatoes directly on the middle oven rack with a baking tray underneath to catch drips. Bake for 60–75 minutes, turning halfway, until the skin is crisp and a skewer slides into the centre with no resistance.
Transfer the potatoes to a warm plate and let them rest for 5 minutes. Cut a deep cross in the top of each and push the ends inward to open the potato.
Fluff the flesh with a fork, divide the butter among the potatoes, and season with the black pepper.
Pile the cheddar into the openings, set the potatoes on a baking tray, and return to the oven for 3–5 minutes, or grill/broil for 2–3 minutes, until the cheese is melted and bubbling.
Serve immediately, with extra sea salt if liked.

Regional variants

Common English toppings include baked beans, tuna mayonnaise, coleslaw, chilli con carne or a simple green salad on the side. For a dairy-free version, omit the butter and cheddar and top with olive oil, salt and a dairy-free filling.

Cook's notes

Choose potatoes that bake up fluffy inside, such as Russet or Maris Piper; waxy potatoes stay dense and less fluffy.
Do not wrap the potatoes in foil if you want a crisp jacket; the foil traps steam and softens the skin.
A skewer should slide in with no resistance before the potatoes come out of the oven; if it meets firm flesh, bake 10 minutes more.

Serve with

Serve with baked beans, coleslaw or a crisp green salad, and a mug of tea.

Make ahead and storage

Bake the potatoes up to 1 day ahead, cool and refrigerate; reheat at 350°F (175°C) for 20–25 minutes, then add butter and cheese and return to the oven until hot and melted.

Jacket Potato