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Crisp Jacket Potatoes with Three Fillings

Fluffy-centred, deeply crisp jacket potatoes with a reliable oven method and three common fillings prepared in useful quantities.

LunchFamily dinnerGluten-free adaptableVegetarian options
Total time1 hour 35 minutes
DifficultyModerate
Community ratingNew recipe
Per serving31.3g protein
Representative photograph for Crisp Jacket Potatoes with Three Fillings
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Structure checkedAdaptive recipe data
Serves
4

Scaled live

Ingredients

4 people

Potatoes

  • 4large baking potatoes, 300-350g each
  • 2 tspvegetable oil
  • 1 tspfine salt
  • 40 gbutter

Cheese and beans filling for 2 potatoes

  • 1 × 400g tinbaked beans
  • 100 gmature Cheddar, grated
  • 1 tspWorcestershire sauce or vegetarian alternative

Tuna and sweetcorn filling for 2 potatoes

  • 1 × 145g tintuna in spring water, drained
  • 80 gtinned sweetcorn, drained
  • 60 gmayonnaise
  • 1 tsplemon juice
  • 1/4 tspblack pepper

Chive cottage cheese filling for 2 potatoes

  • 250 gcottage cheese
  • 2 tbspchopped chives
  • 1/2 tspDijon mustard
  • 1/4 tspfine salt
  • 1/4 tspblack pepper

Per serving

780 kcal31.3g protein84g carbs37g fat

Nutrition calculated from 17 of 17 ingredients

A plain buttered potato is approximately 360 kcal, 7g protein, 58g carbohydrate, 12g fat and 6g fibre. Fillings add 120-300 kcal per serving.

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Method

  1. 01

    Heat the oven to 200°C fan

    3 min

    Heat the oven to 200°C fan. Scrub the potatoes, dry thoroughly and prick each six times with a fork or skewer.

  2. 02

    Rub with oil and salt

    78 min

    Rub with oil and salt. Put directly on the oven shelf with a tray underneath and bake for 70-85 minutes until the skins are crisp and a skewer passes through the centre without resistance.

  3. 03

    For cheese and beans

    8 min

    For cheese and beans, warm the beans with Worcestershire sauce for 8 minutes. For tuna, mix all tuna-filling ingredients. For cottage cheese, mix all its filling ingredients. Keep cold fillings refrigerated until needed.

  4. 04

    Remove the potatoes using a tea towel

    3 min

    Remove the potatoes using a tea towel. Immediately cut a deep cross in each and squeeze the base gently to release steam and fluff the centre.

  5. 05

    Add 10g butter to each potato and

    3 min

    Add 10g butter to each potato and season lightly. Fill as desired: beans first then Cheddar; tuna filling; or chive cottage cheese.

  6. 06

    Serve immediately

    3 min

    Serve immediately. Once split, the skins soften quickly, so do not wrap baked potatoes in foil. SECTION 04 # Baking and desserts Six foundational British bakes and desserts, each with an exact tin or dish size and doneness cues that matter more than the clock alone. 6 RECIPES

Equipment check

5 items required

  • Baking tray
  • Fork or metal skewer
  • Clean tea towel
  • Small saucepan
  • Two mixing bowls

Dietary and allergen note: Potatoes are vegan and gluten-free. Fillings contain dairy, fish or egg as stated; check baked beans and condiments.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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