• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

jacket potato

If there is a more classic comfort food than jacket potatoes, we don’t really know what it is. The combination of a crispy-skinned exterior and fluffy, floury inside covered with your desired toppings is one of the easiest, more economical meals a person can make.

If you plan on eating the potatoes immediately after baking, you can skip wrapping the potatoes in aluminum foil and instead rub the outsides of the potato with canola oil, sprinkle with coarse salt and bake as per the recipe instructions to create that coveted crispy skin. If you plan on eating the potatoes at a later date, the skin with soften as it cools, in which case there’s no need to go to the effort to make it crispy.

Serves 4

Jacket Potatoes

5 minPrep Time

60 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe
Recipe Image


  • 4 large russet (baking) potatoes
  • Topppings of choice (see below for suggestions)


  1. Preheat the oven to 375°F. Wash and dry each potato thoroughly and wrap in a piece of aluminum foil. Place on a rimmed baking sheet and bake for 60 to 90 minutes, depending on the size of the potato. You’ll know they are ready when a knife can slide easily into the centre of the potato.
  2. Remove from the oven and cool for a minute or two before taking off the aluminum foil.
  3. Slice the potato down the middle lengthwise and cover with desired toppings.


Suggested toppings include:

1) Avocado, cherry tomato, green onion, cilantro 2) Baked beans and cheddar cheese 3) Coleslaw 4) Leftover chili 5) Leftover sloppy Joe mix or spaghetti sauce, topped with grated cheese 6) Curried chicken 7) Tuna, corn and mayo 8) Eggs, cooked your favourite was 9) Broccoli and cheese sauce

For further inspiration, check our video on how to make jacket potatoes.



Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology