Jacket Potatoes are a classic English potato that is so crispy and delicious. Serve them as a side or make it a meal with toppings.
I’ve seen Jacket Potatoes on menus in pubs across England and in Irish pubs, and I always assumed they were just regular baked potatoes. Not quite! While they are similar to our regular baked potatoes or grilled baked potato, it turns out jacket potatoes follow a specific cooking method that results in a shatteringly crisp skin outside and super soft and fluffy inside. Basically, the best baked potatoes ever – and they’re shockingly simple to make at home.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Are Jacket Potatoes?
Jacket Potatoes are a popular fast food enjoyed across England and can be filled with a variety of toppings.
Traditionally, they were served on Guy Fawkes night, an annual celebration held every November to commemorate the failed assassination attempt on King James I in 1605. Since then, the night has been celebrated with bonfires and fireworks. Potatoes wrapped in foil are often cooked in the burning embers and enjoyed by people celebrating the occasion.
It’s been estimated that, in the mid-19th century, street vendors in London sold over 10 tons of jacket potatoes per day. While you might not see that many potatoes being sold on the street these days, they’re still a popular option and there’s even a chain restaurant called SpudULike that’s dedicated entirely to potatoes.
The Trick To Getting Them SO Crispy
What makes Jacket Potatoes so special is their super crispy, flavorful skin that surrounds the fluffy interior like a brown jacket. They remind me of those tiny little extra crispy bits you sometimes find mixed in with French fries. So good.
The trick to achieving that crispness is in the cooking method. Using a sharp knife, cut a cross shape into the potatoes. The cuts should run almost the entire length and width of the potato and should be about 1/4 inch deep. Cutting into the potato this way will help the inside steam and will also keep the potato skin from splitting as it cooks.
Then, place the potatoes right on the top oven rack – no need for a baking sheet. This will blast the potatoes with hot air, cooking them perfectly.
Don’t worry about getting fancy with things like olive oil or salt. Jacket potatoes have plenty of flavor on their own and these extras aren’t needed during the cooking process. There’s also no need to wrap the potatoes in aluminum foil, which causes them to steam and results in a less crispy skin.
All you need is high heat and time.
How long do you cook them? The recipe below says 1 hour. But since we’re cooking them at 400°F, instead of the often-used 450°F for American-style baked potatoes, they can actually stay in there for longer without burning. If you want extra crispy skin, leave them in for as long as 2 hours. Yes, really!
The Best Jacket Potato Toppings
Jacket Potatoes are delicious on their own with a pat of butter and a sprinkle of sea salt and black pepper, but they’re frequently used as the base of a meal and can be filled with all sorts of delicious toppings. Slice along your initial cuts again when you take it out of the oven, push the ends of the potato together (while protecting your hands), and it’s ready for toppings!
Popular British topping ideas include:
- Chili
- Baked beans
- Tuna salad
- Chicken tikka
- Coleslaw
Of course, toppings like sour cream and chives, bacon bits, and cheese are also popular. Let me know in the comments what you put on yours!
More Perfect Potato Recipes
Get more great potato recipes, check out our Potato series or one of the recipes below.
- Loaded Baked Potato Soup
- Potato Knish Recipe
- Perfect Mashed Potatoes
- Traditional Shepherd’s Pie with Lamb
Podcast Episode: Making Jacket Potatoes
Listen to our editor, Christine Pittman, explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
Jacket Potatoes Recipe
Jacket Potatoes are a classic English potato that is so crispy and delicious. Serve them as a side or make it a meal with toppings.
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: English
Ingredients
- 4 medium Russet potatoes
- Toppings of your choice (chili, tuna salad, bacon and cheddar cheese, etc.), for serving
Instructions
- Heat your oven to 400°F.
- Scrub the potatoes well then pat them dry.
- Using a sharp knife, cut an X across the top of each potato by making a ¼-inch deep incision from one end of the potato to the other lengthwise, then making a second cut across the center of the potato.
- Place the potatoes on the top rack of the oven and bake for 1 hour to 1 hour and 15 minutes (or as long as 2 hours, for extra crispy skin), until the potato skins are very crispy and the insides are soft.
- Remove the potatoes and very carefully pop the potato open by cutting into the cross again to reopen it, then pushing the opposite ends of the potato toward each other (wear oven mitts to protect your hands when handling the hot potatoes).
- Return the potatoes to the oven and cook an additional 15 minutes.
- Fill with your favorite toppings.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This post originally appeared in July 2020 and was revised and republished in January 2024.
This is much better than any baked potato I’ve ever made. To be honest, I usually just scrub up a Russet potato, poke some holes for the steam to escape and put it on an oven rack. This method was just as easy, but came out with a very crispy skin and a tender and light potato flesh. The bigger the potato, the better the result.
I’m so glad you gave it a try, Sarah. The potatoes turn out so good with this method!
So no oil on the skin during baking? How will salt stick to the skin?
The recipe doesn’t call for salt or oil, Kerri. Usually whatever you top the potatoes with will add lots of flavor. If you’d like salt on the potato skin, you can brush on oil and sprinkle with salt before you pop them open and do the final 15 minute cook. I hope that helps!
My daughter-in-law is British and introduced me to “real” baked potatoes. No going back now!!
They’re so good, right, Martha? Enjoy!
Will try for Valentines Day for my wife. Thank you!
You’re welcome, Norm! Have a great Valentine’s Day!
Look forward to trying!!!
You’re going to love this method, Gwendalyn!
Disclaimer: I found this recipe without a full 1.5-2 hrs to bake. So I did put my potatoes in the microwave to give them a boost for cook time cut only with the X in them. 🤦🏻♀️ I will say, although not QUITE as fluffy as described I was still able to get the skin crispy and overall it was a much fluffier potato than other methods I have used. Can’t wait to make these the real way now that I know the timing involved!
Glad to know that the microwave head start was still pretty successful, Kim!
Just like a prior comment- I will never go back. Microwave potatoes, which used to be fine, are now gummy garbage. I cannot believe how much better these potatoes are.
The microwave works in a pinch, but yes, I agree these are superior! Thanks, Melissa.
How to cook perfect Jacket Potatoes in Air Fryer.
To cook these in the air fryer, cut the slit in the potato as instructed in the jacket potato recipe above. Heat the air fryer to 400°F. Put the potato slit-side-down for the first 20 minutes and then slit-side-up for an additional 20 minutes. Depending on the size of your potato, you may need a little bit longer, so check at that point. Enjoy, Kathryn!
My favorite way to bake potatoes!!! I will never go back to the old way my mother used to bake them. She was a great cook, but never knew about this method. She would have loved it!
Jim, I learned this in England and it’s my favorite way now too. They turn out so perfectly. I’m really happy you like it. Thank you for letting me know 🙂
As a Titanic buff, I came to find this recipe out of curiosity when I saw “jacket potatoes” on a Titanic luncheon menu and didn’t know what that was. Now that I’ve tried them I am never baking potatoes any other way, they’re amazing with steak and make a complete meal on their own if you’re not super hungry.
Sean, now I need to go find some Titanic menus to check out! How interesting! I love these potatoes too. They’re so fluffy, and adding fillings to them makes for a great lunch or even dinner, I agree!
I was skeptical this recipe would be much different than my usual, higher-heat/lower-time baked potatoes. Especially when it was said these were good with just salt, no butter. Blasphemy!
I’ve made these twice now and I am never going back. The consistencies (interior and exterior) were dramatically different and superior to what I made before. I never ate the skins before, no matter if they were slathered in butter or salt. With these, the skins are an equally enjoyable part of the whole freaking awesome potato.
The most shocking and wonderful discovery? I prefer eating these with just salt.
Highly recommend. Thank you so much for this post. Changed my starchy life!
That’s so wonderful, Shauna! I’m thrilled that you gave it a chance and loved it. Thank you so much for taking the time to comment and rate.