Where Is My Spoon Recipes Main Dish Easy Jacket Potatoes with Filling

Easy Jacket Potatoes with Filling

by Adina 16/08/2019 22 comments

jacket potato with filling
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Jacket potatoes with a Gouda, mayonnaise and scallion filling. Plus a few more jacket potato fillings.

 

JACKET POTATO RECIPE

This is my daughter’s favorite jacket potato recipe, I could make them every week and she would probably not get tired of them. She loves potatoes in any form actually, but baked and with cheese are, of course, always a winning dish.

 

Easy Jacket Potatoes with Cheese

 

Baked potatoes was one of my favorite foods as a kid as well, the Romanian style made by my grandmother, even simpler than this version but utterly delicious as well.

Actually the only thing my grandma would do, was to bake the potatoes until soft on the inside and crispy on the outside, remove the skin and mix the hot insides with butter and salt. Heaven for us kids!

My mouth is watering just thinking about it. These jacket potatoes with cheese filling would be the de luxe version of those simple baked potatoes.

 

jacket potato fillings

 

WHAT ARE JACKET POTATOES?

A jacket potato is a baked potato, the way people call baked potatoes in Britain. I used to eat jacket potatoes quite often while living in London, they were a quick, cheap and delicious thing to eat during the lunch break or on a lazy Sunday when I did not feel much like cooking.

Jacket potatoes or baked potatoes can be served as they are as a side dish for other dishes. Just imagine a good steak sprinkled with coarse salt and a steaming jacket potato topped with a small knob of melting herb butter on the side…

They can be served with only some butter and salt (as mentioned above) or they can be filled with various fillings, which can be either shortly baked in the oven as well, or added to the hot potato just before serving.

 

jacket potatoes filling

 

WHAT POTATOES TO USE FOR JACKET POTATOES?

In Germany, many supermarkets sell the so-called baking potatoes, they are pretty large and rather floury. However, I prefer the smaller potatoes, they are faster to cook, so I prefer to eat 2 smaller potatoes than a large one.

Russet in the US and King Edward potatoes in the UK are good sorts of potatoes to choose for making jacket potatoes. BBC Good Food also recommends Vivaldi, Sante and Melody for making jacket potatoes, but I don’t know those sorts myself.

 

jacket potato cheese filling

 

JACKET POTATO FILLINGS

Jacket potatoes are so versatile, you can fill them with pretty much anything. We have this cheese and green onion baked potatoes quite often, but why not try other versions as well?

You could use the filling from this baked sweet potatoes as well or you can get creative and find your own combinations.

Here are some of our favorite jacket potato fillings, each enough to fill about 1 larger or 2 smaller jacket potatoes.

They can be made using not only crème fraiche or sour cream, but also cream cheese or mascarpone. The Parmesan cheese can be replaced with other finely grated cheese sorts like Gouda, Cheddar, Havarti or whatever you like.

Mix together any of these combinations, add the scooped out potato flesh and some fine sea salt and freshly ground black pepper to taste.

Fill the prepared jacket potatoes with any of these fillings and bake for further 5 to 10 minutes until the jacket potato filling is hot.

  • 1 tablespoon crème fraiche/sour cream + 2 tablespoons Parmesan + about 1 teaspoon mustard, to taste.
  • 1 tablespoon crème fraiche/sour cream + 2 tablespoons Parmesan + green or red pesto to taste.
  • 1 tablespoon crème fraiche/sour cream + 2 tablespoons Parmesan + 10 pitted and chopped black olives.
  • 1 tablespoon crème fraiche/sour cream + 2 tablespoons Parmesan + a small bunch of fresh herbs, chopped.
  • 1 tablespoon crème fraiche/sour cream + 2 tablespoons Parmesan + some finely chopped cooked chicken breast + finely chopped chives.
  • 1 tablespoon cream cheese + a little crumbled blue cheese + finely sliced green onions.
  • 1 tablespoon cream cheese + some crumbled feta cheese + finely chopped green onions or black olives.
  • 1 tablespoon cream cheese + some camembert, very finely chopped + finely chopped green onions + sweet paprika powder, to taste
  • 2 tablespoons cream cheese + 2 crushed anchovies filets + 1 tablespoon grated Gouda + 1 tablespoon finely chopped parsley
  • 3-4 tablespoons baked beans and some gratings of Cheddar cheese.

These are just suggestions for filling your jacket potatoes, things I have tried myself over the years, but really, the sky is the limit, follow your taste and your mood.

 

jacket potatoes filling

 

HOW TO BAKE POTATOES?

  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
  2. Wash the potatoes thoroughly and allow to dry only slightly.
  3. Rub them well with salt while they are still rather wet.
  4. Prick them all over with a fork. This procedure will allow steam to escape during the cooking process
  5. Place them on the prepared baking tray and bake for about 1 hour 15 minutes, depending on their size this might take longer. If the potatoes weigh only about 150 g/ 5.3 oz, start checking after about 50-55 minutes.
  6. Check if they are done by squeezing one potato lightly, it should just give and the skin should be crispy. If they are not done, prolong the cooking time and check again after 5 to 10 minutes.
  7. Remove from the oven.

 

jacket potato with filling

 

HOW TO MAKE JACKET POTATOES?

  1. To make the Gouda/Cheddar filling, grate the cheese.
  2. Mix with the mayonnaise and most of the finely sliced scallions.
  3. Cut about 1/3 of the upper part of the baked potatoes. Carefully scoop out the flesh.
  4. Mash the flesh roughly with a fork and mix it with the jacket potato filling.
  5. Stuff the baked potatoes with the filling.
  6. Bake for another 5 to 10 minutes until the cheese is nicely melted.
  7. Top each potato with a tiny amount of salted butter, sprinkle with the remaining scallions and serve immediately.

HOW TO SERVE JACKET POTATOES?

  • The jacket potatoes are best served immediately. You can still reheat them though, if you have leftovers. However, I feel that they are at their best when fresh from the oven.
  • Serve with green salad with yogurt dressing, white cabbage salad, red cabbage slaw, or roasted/ steamed vegetables of choice.

 

jacket potato with filling

 

Easy Jacket Potatoes with Cheese Filling

Easy Jacket Potatoes with Cheese Filling

Yield: 2
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes

Jacket potatoes with a Gouda, mayonnaise and scallion filling. Plus a few more jacket potato fillings.

Ingredients

  • 2 medium baking potatoes, about 200 to 250 g/ 7 to 8.8 oz each
  • 75 g/ 2.6 oz/ ¾ cup Gouda or cheddar
  • 2 teaspoons mayonnaise
  • 2 green onions
  • fine sea salt and black pepper
  • very small knob of butter, optional

Instructions

Baked potatoes:

    1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
    2. Wash and dry the potatoes thoroughly and allow to dry only slightly. Rub them well with salt while they are still rather wet.
    3. Pierce with a fork all over, this will allow steam to escape during the baking process.
    4. Place on a baking tray and bake until tender, about 1 hour and 15 minutes. Keep checking, it really depends on their size. If the potatoes are smaller (about 150 g/ 5.3 oz) start checking after about 50-55 minutes already.
    5. Check if they are done by squeezing one potato lightly, it should just give and the skin should be crispy. If they are not done, prolong the cooking time and check again after 5 to 10 minutes.
    6. Remove from the oven.



Jacket potato filling:

  1. In the meantime grate the Gouda or Cheddar and mix it with the mayonnaise and ¾ of the finely chopped scallions.
  2. When the potatoes are cooked through, take them out of the oven and cut about 1/3 of the upper part. Carefully scoop out the flesh.
  3. Mash the flesh roughly with a fork and mix it with the cheese mixture. Stuff the potatoes with this mixture and bake for another 5 to 10 minutes until the cheese is nicely melted.
  4. Top each potato with a tiny amount of salted butter, sprinkle with the remaining scallions and serve immediately as suggested above.

    See blog post for more jacket potato fillings ideas.
Nutrition Information:
Yield: 2 Serving Size: 1 potato
Amount Per Serving: Calories: 340Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 881mgCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 13g
Nutritional information is not always accurate.

 

Others stuffed things you might like:

 

Deviled Eggs with Homemade Liver Pate

DEVILED EGGS WITH HOMEMADE LIVER PATE

 

vegan stuffed cabbage rolls

VEGAN STUFFED CABBAGE ROLLS

pull apart bread rolls

MOZZARELLA AND GARLIC PULL-APART BREAD

 

 

22 comments
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22 comments

Kim | Low Carb Maven 05/09/2016 - 17:37

Mmmm. My mother used to make a similar potato when I was a kid. I loved the crispy exterior and soft interior. These sure do sound “de luxe”!

Reply
Adina 07/09/2016 - 11:06

Thank you, Kim. 🙂

Reply
Zerrin 05/09/2016 - 20:14

Adina, this is a perfect potato recipe! Did you know this kind of baked potato is one of the most common Turkish fast foods? We call it Kumpir in Turkish and stuff it with various fillings but my favorite is Kasar cheese and butter. Your version looks and sounds so tasty. I’m not sure I can find Gouda here, but will definitely try your version with cheddar.

Reply
Adina 07/09/2016 - 11:09

I didn’t know about that, Zerrin. There are so many Turkish people living in Germany, in our area as well, and so many Turkish fast food restaurants, but they only make döner, lahmacun, börek and pizza… I find that terrible, I absolutely love Turkish food, cook it often myself, but the only real good Turkish food I had in a restaurant was in London…

Reply
Zerrin 24/09/2016 - 22:00

Maybe you visit Turkey one day and eat lots of real Turkish food here. We can even meet in person. Who knows?

Reply
Adina 26/09/2016 - 07:37

That would be great, Zerrin! I have always wanted to visit Turkey and I would love to meet you as well. 🙂

Reply
lucie 06/09/2016 - 11:38

Ahhhhh, jacket potatoes are my all-time favourite comfort food! These look incredible!

Reply
Adina 07/09/2016 - 11:10

Thank you, Lucie. 🙂

Reply
Sissi 06/09/2016 - 11:46

I love potatoes so much and it’s been ages I haven’t baked them. Yours look so fantastic!

Reply
Adina 07/09/2016 - 11:11

Thank you, Sissi. I should make baked potatoes ofter myself, everybody loves them so and they are so easy and versatile.

Reply
Monica 06/09/2016 - 13:39

I love a baked potato, too. And my son and husband love twice-baked potatoes where I stuff them with bacon, cheddar cheese, and scallions. I think it’s time to pick up a few potatoes and get baking. Yum!

Reply
Adina 07/09/2016 - 11:53

Bacon sounds great!

Reply
Evi @ greenevi 06/09/2016 - 14:37

Baked and stuffed potatoes are the best thing ever! And I have to admit I always eat at least 2 of those medium potatoes at one sitting 😀

Reply
Cheyanne @ No Spoon Necessary 06/09/2016 - 15:37

YUMMMM! Seriously growing up, a baked potato was my favorite thing EVER and I still hold a special place in my heart for baked potatoes stuffed with all the things, my waistline just won’t let me make them a meal anymore. lol. LOVE these!!! I’ve never tried mayonnaise in my baked potato before, but I bet that tastes delicious! I will totally have to try these!! Cheers!

Reply
Beth 06/09/2016 - 20:55

I love baked potatoes too! Whether they’re simple or fancy, I never say no to them.

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mjskitchen 07/09/2016 - 03:38

Absolutely awesome potato!!!!! Love the use of gouda!

Reply
Kate @ Framed Cooks 07/09/2016 - 16:29

I love baked stuffed potatoes – the perfect comfort food!

Reply
تراريوم در بسته 16/08/2019 - 20:29

thanks, dear Adina
so good recipes i shared it on facebook

Reply
Adina 16/08/2019 - 22:04

Thank you.

Reply
Kelly | Foodtasia 18/08/2019 - 05:53

Adina, these jacket potatoes look so delicious! Love the crispy skin and that amazing filling!

Reply
Evi 19/08/2019 - 11:12

I love such baked potatoes soooooooo much! I bet all these versions would work great with vegan cheese too, definitely making some in the next days. Thanks for the inspo 😉

Reply
mjskitchen 22/08/2019 - 04:12

Oh Yum! I am all over these! Love the idea and am drooling over those filling ideas.

Reply

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