My Secret to Next-Level Baked Potatoes
I’ve made my fair share of baked potatoes, and if I’m being honest, they’ve always felt more like a filler than a feature. Too often, they come out dry inside, with skins I’m happy to leave behind. But when I stumbled across a British method for making baked potatoes, it made me question everything I thought I knew about this humble side dish.
Known as English jacket potatoes, this approach takes some extra time but completely transforms the baked potato into a crispy, fluffy, can’t-stop-eating-it experience. And trust me, once you’ve tried it, you won’t go back to the quick-and-dry method ever again.
How to Make English Jacket Potatoes
When I first read about this method, the baking time stopped me in my tracks. Two hours? Who has that kind of time to babysit a potato? But curiosity—and a craving for something different—finally got the better of me. Spoiler alert: it was totally worth it. Here’s how you do it:
- Skip the Fork Holes
Unlike the usual “stab the potato a bunch of times” approach, this method has you cut an X about ¼ inch deep into the top of the potato. This helps steam escape while baking and creates a fluffier interior. - The Long Bake
Set your oven to 400°F and bake the potatoes for a full two hours. Yes, it’s a commitment, but this low-and-slow process crisps up the skin in a way that’s hard to describe—think golden and crackly perfection. - The Second Bake
Just when you think you’re done, the potatoes go back in the oven for an extra 10 minutes. This final step locks in that fluffy, creamy interior we’re aiming for. It’s also a great time to prep toppings like butter, sour cream, cheese, or even some sautéed veggies if you’re feeling fancy.
What Makes This Method Worth the Wait?
I’m not going to lie—two hours in the oven sounded a little excessive at first. But the results? Unreal. The skin comes out crispy enough to rival the best fries, and the inside is so creamy it practically melts in your mouth. It’s the kind of potato that could easily steal the spotlight from whatever else is on the plate.
Even better, this method made me actually want to eat the skin. It’s perfectly seasoned and crunchy, with just the right amount of chew. For the first time, I wasn’t tossing it aside like an afterthought.
Why You’ll Never Go Back
After trying this, I realized how much I’d been missing out with my rushed baked potatoes. This method isn’t just about making a potato—it’s about elevating a simple ingredient into something memorable.
These jacket potatoes have become my go-to for dinner parties, especially when I want a side dish that feels a little special without a ton of effort. And honestly? They’ve made me rethink the baked potato as a main event. All you need is a good topping spread—maybe some chili, shredded cheese, or sour cream—and you’ve got yourself a meal that’s as satisfying as it is simple.
So, if you’re tired of bland, forgettable baked potatoes, give this method a try. It might take a little extra time, but trust me, your taste buds will thank you.
