I fear jacket potatoes have ruined all other potatoes for me—in the best way possible.
Hot take: I love food from Ireland and the U.K. These rainy islands combat the cold with cozy and nourishing dishes, like salty fish and chips, hearty beef stew and jammy Scotch eggs. But in my book, one dish surpasses the rest: the mighty jacket potato. And it’s not just me—this spud is going viral, likely spurred by the jacket potato food truck SpudBros. Their videos building customers’ jacket potato orders often reach millions of views. Those who can’t (or don’t want to) stand in the six-hour line instead post videos building their own jacket potatoes at home, adding to the jacket potato’s growing virality.
Jacket potatoes are one of my favorite foods of all time, period. I do live by the rule of “one can’t have too much of a good thing,” though, and I allow myself only one jacket potato per month. But if I changed up the jacket potato toppings every now and again, there’s no way I’d get sick of it, right? With that in mind, I tapped our editors and Test Kitchen team for their jacket potato-topping ideas, and what they came up with blew me away.
What is a jacket potato?
Similar to an American baked potato, the jacket potato has a creamier interior and is defined by its crispy, cracker-like skin. It’s also more of a meal. A baked potato is often served as a side, but a jacket potato is cut open and stuffed with all kinds of stick-to-your-bones toppings—traditionally, butter, a mountain of shredded cheddar cheese and piping hot baked beans. Also, you have to admit, calling it a “jacket” potato is a lot cuter.
How do you make a jacket potato?
To make jacket potatoes in the oven (the air fryer is also an option), start by slicing a cross about 1/4-inch deep into a Russet potato. Cover it with a thin coating of oil, then liberally season it with salt and pepper. Bake the potato, uncovered (or the skin won’t crisp!), at 400°F until the skin is crispy and the inside is cooked through, 1 hour 30 minutes to 2 hours. Remove the potato from the oven, then cut the cross shape deeper. Allow the steam to escape for 10 minutes to prevent the starchy insides from becoming gummy.
From there, add a few pats of butter to season the potato. Then, crown it with your jacket potato toppings. Here are some of our editors’ favorite options!
Barbecue Pulled Pork Jacket Potato
Tangy-sweet barbecue pulled pork is a knockout topping idea from Taste of Home editor Lauren Pahmeier. The shredded texture is easy to scoop up with the potato, and the barbecue sauce adds a pleasant punch of flavor. Taste of Home prep kitchen manager Catherine Ward also loves this combo. She suggests finishing it with your choice of cheese (cheddar or Monterey Jack are best) and scallions or pickled jalapenos for crunch and color.
Baked Beans and Cheese Jacket Potato
My personal favorite is this tried-and-true, completely traditional jacket potato topping. Heinz baked beans and sharp cheddar cheese make a perfectly balanced and inexpensive jacket potato topping combo. It’s also pretty incredible with homemade chili con carne, if you prefer that to baked beans. Finish the jacket potato with chopped scallions for a pop of color.
Shepherd’s Pie Jacket Potato
Taste of Home editor Melissa Gaman loves shepherd’s pie baked potatoes because they showcase the casserole’s flavors in reverse, with the potatoes sitting beneath the saucy, meaty filling. Shepherd’s pie traditionally uses ground lamb, but you can swap in ground beef for cottage pie.
Black Beans and Salsa Jacket Potato
This southwestern-style jacket potato topping, where baked beans are traded for spicy black beans, comes from Taste of Home editor Lesley Balla. You can really lean in to bold flavors on this one, adding Cotija or pepper jack cheese, jalapenos (if you want more heat!), salsa and pickled onions. Don’t get too carried away with cold toppings, though, or it’ll quickly turn your jacket potato lukewarm.
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