Jacket Potato Recipe

Preheat and clean

Preheat the oven to 425°F (220°C). Scrub the potatoes under cold running water with a brush to remove dirt. Pat dry with a clean towel.

Pierce and oil

Use a fork to prick each potato 6–8 times all over (this prevents bursting). Rub each potato evenly with olive oil, then sprinkle coarse salt and freshly ground black pepper over the skins, rubbing lightly so seasoning adheres.

Bake

Place potatoes directly on the oven rack spaced evenly (or on a rimmed baking sheet). Bake at 425°F (220°C) for 50–75 minutes, depending on size — check at 50 minutes. Potatoes are done when skins are crisp and a paring knife or skewer slides into the center with little resistance. For extra-crispy skins, broil for 1–2 minutes at the end, watching closely.

Rest

Remove potatoes from the oven and let rest for 5 minutes to slightly cool and allow steam to redistribute.

Open and fluff

Make a lengthwise slit across the top of each potato. Press the ends gently toward the center to open the potato. Using a fork, fluff the interior flesh to create a light, airy texture.

Add butter and season

Divide the butter among the four potatoes (about 1 tablespoon each) and allow it to melt into the hot flesh. Season the insides with additional salt and pepper to taste if desired.

Add toppings

Top each potato with shredded cheddar (if using) so it melts into the hot flesh. Add a spoonful of sour cream, sprinkle crumbled bacon, chopped chives, and grated Parmesan as desired. Serve immediately while hot.

Make-ahead / reheating note

To reheat leftovers: preheat oven to 375°F (190°C) and bake whole potatoes for 15–25 minutes until heated through, or microwave on high for 2–4 minutes then finish in a hot oven or under a broiler for crisp skin.