Jacket Potato: The Old Fashioned

Jacket Potato: The Old Fashioned

This classic Jacket Potato recipe features crispy skin and a creamy, flavorful filling topped with savory bacon, melted queso, and fresh green onions. It's a comforting dish perfect for a casual meal any day of the week.

Prep Time

10 min

Cook Time

30 min

Servings

2

The Jacket Potato is a beloved staple in many kitchens, known for its simplicity and versatility. Traditionally, this dish involves roasting a whole potato until the skin is crisp and the inside is delectably soft. In this recipe, we've taken a slightly modern twist by halving the potatoes before roasting, allowing for a quicker cook time and an opportunity to infuse extra flavor. Scoring a perfect crispy skin with a fluffy interior is a skill many home cooks aspire to master. This method ensures the potatoes have a delightful texture contrast, enhanced by seasoning the cut sides with kosher salt and a light spray of cooking spray to promote browning and crispness. The creamy filling, enriched with milk or a savory stock, creates a comforting base for the toppings. Topping these jacket potatoes with crispy bacon and melted queso introduces a smoky richness, while the fresh green onions add a pop of color and a mild sharpness. This dish pairs wonderfully with a simple green salad or steamed vegetables, making it suitable for lunch or a light dinner. It's also ideal as a side to grilled meats or hearty soups, showcasing its flexibility in various menus.

Ingredients

  • 2 russet potato
  • cooking spray
  • 1 tsp kosher salt
  • 120 ml milk or stock
  • cooked bacon
  • queso
  • green onion

Instructions

Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper to ensure easy cleanup. Carefully wash the russet potatoes until clean, then pat them dry thoroughly to avoid steaming during roasting. Slice each potato in half lengthwise to expose the fluffy interior. Generously spray the cut sides of the potatoes with cooking spray and sprinkle evenly with kosher salt, enhancing the flavor while encouraging a crisp finish. Place the potatoes cut side down on the parchment-lined baking sheet, allowing the skin to get beautifully crispy. Roast them in the preheated oven for about 30 minutes, or until the skins are golden and crisp, while the centers become tender when tested with a fork. Once roasted, remove the potatoes and set them aside to cool slightly for 5 minutes—this resting period helps the flesh firm up for easier handling. Using a spoon, gently scoop out the potato flesh, leaving a ¼ inch (½ cm) border intact within the skin to maintain the shape and structure. Transfer the scooped-out flesh to a bowl, then add the milk or stock, mixing well until the mixture is smooth and creamy. This step ensures your filling is rich and perfectly textured. Spoon the creamy potato mixture back into the hollowed skins, filling them generously. Sprinkle the top with cooked bacon pieces, drizzle with warm, melty queso, and finish with a scattering of chopped green onions for a fresh, vibrant garnish. Serve immediately to enjoy the perfect balance of textures and flavors in this timeless jacket potato dish. Tip: For extra crispy skins, you can brush the outside with a little olive oil before roasting. Also, warming the milk or stock slightly before mixing can help achieve a smoother filling.

Quick Info

Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
2

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