Try these cheese jacket potatoes with a Gouda, mayonnaise, and green onion filling. And find out more jacket potato filling ideas.
These cheese jacket potatoes are my daughter's favorite baked potatoes. I could make them every week, and she would probably not get tired of them. She loves potatoes in any form, but baked and with cheese on top are, of course, better than all the others.
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What are jacket potatoes?
They are what people in Britain call baked potatoes. They can be served as they are or as a side dish for other dishes. Just imagine a good beef tagliata sprinkled with coarse salt and a steaming 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 with various fillings, which can be either shortly baked in the oven or added just before serving.
Best potatoes for baking
Large floury potatoes. However, I often use 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 very suitable.
Jacket potato filling ideas
They are so versatile, you can fill them with pretty much anything. We have these cheesy ones quite often, but why not try other versions as well? You could use the filling from these jacket sweet potatoes or you can get creative and find your own combinations.
Here are some of our favorite jacket potato toppings, each enough to fill about 1 larger or 2 smaller tubers. They can be made using not only crรจme 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 the chosen ingredients, add the scooped-out potato flesh, some fine sea salt, and freshly ground black pepper to taste, fillย with any of these fillings, and bake for a further 5 to 10 minutes until the jacket potato filling is hot.
- 1 tablespoon crรจme fraiche/sour cream + 2 tablespoons Parmesan + about 1 teaspoon mustard, to taste.
- 1 tablespoon crรจme fraiche/sour cream + 2 tablespoons Parmesan + green or red pesto to taste.
- 1 tablespoon crรจme fraiche/sour cream + 2 tablespoons Parmesan + 10 pitted and chopped black olives.
- 1 tablespoon crรจme fraiche/sour cream + 2 tablespoons Parmesan + a small bunch of fresh herbs, chopped.
- 1 tablespoon crรจme 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.
How to bake potatoes?
- Step #1: Wash the tubers thoroughly and allow them to dry only slightly.
- Step #2: Rub them well with salt while they are still rather wet. Prick them all over with a fork. This procedure will allow steam to escape during the cooking process.
- Step #3: Bake for about 1 hour 15 minutes; depending on their size, this might take longer. If they weigh only about 5.5 oz/150 g, start checking after about 50-55 minutes.
Check if they are done by squeezing one 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.
How to make jacket potatoes?
- Step #4: Mix grated cheese, mayonnaise, and most of the green onions.
- Step #5: Cut about โ of the upper part of the baked potatoes. Carefully scoop out the flesh.
- Step #6: Mash the flesh roughly with a fork and mix it with the jacket potato filling.
- Step #7: Stuff with the filling.
- Step #8: Bake for another 5 to 10 minutes until the cheese is nicely melted.
- Step #9: Top each potato with a tiny amount of salted butter, sprinkle with the remaining scallions, and serve immediately.
How to serve the cheesy potatoes?
The cheese jacket potatoes are best served immediately. You can still reheat them, though, if you have leftovers.
Serve with a green salad with yogurt dressing, white cabbage salad, red cabbage slaw, or roasted/ steamed vegetables of choice.
Cheese Jacket Potatoes
Ingredients
- 2 medium baking potatoes about 7 to 9 oz/ 200 to 250 g each
- ยฝ cup Gouda or cheddar 75 g
- 2 teaspoons mayonnaise
- 2 green onions
- fine sea salt and black pepper
- very small knob of butter optional
Instructions
Baked potatoes:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
- Prepare potatoes: Wash and dry the potatoes thoroughly and allow them to dry only slightly. Then, rub them generously with salt while they are still somewhat wet. Pierce them with a fork all over; it will allow steam to escape during the baking process.
- Bake: Place on a baking tray and bake until tender, about 1 hour and 15 minutes. Keep checking; it depends on their size. If the potatoes are smaller (about 150 g/ 5.3 oz), start checking after about 50-55 minutes already.
- 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. Remove from the oven.
Jacket potato filling (Note):
- Make the filling: In the meantime, grate the Gouda or Cheddar and mix it with the mayonnaise and ยพ of the finely chopped scallions.
- Scoop potatoes: When the potatoes are cooked through, take them out of the oven and cut about โ of the upper part. Carefully scoop out the flesh.
- Stuff potatoes: 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.
- Top each potato with a tiny amount of salted butter, sprinkle with the remaining scallions and serve immediately as suggested above.
mjskitchen says
Oh Yum! I am all over these! Love the idea and am drooling over those filling ideas.
Evi says
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 ๐
Kelly | Foodtasia says
Adina, these jacket potatoes look so delicious! Love the crispy skin and that amazing filling!
ุชุฑุงุฑููู ุฏุฑ ุจุณุชู says
thanks, dear Adina
so good recipes i shared it on facebook
Adina says
Thank you.
Kate @ Framed Cooks says
I love baked stuffed potatoes - the perfect comfort food!
mjskitchen says
Absolutely awesome potato!!!!! Love the use of gouda!
Beth says
I love baked potatoes too! Whether they're simple or fancy, I never say no to them.
Cheyanne @ No Spoon Necessary says
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!
Evi @ greenevi says
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 ๐
Monica says
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!
Adina says
Bacon sounds great!
Sissi says
I love potatoes so much and it's been ages I haven't baked them. Yours look so fantastic!
Adina says
Thank you, Sissi. I should make baked potatoes ofter myself, everybody loves them so and they are so easy and versatile.
lucie says
Ahhhhh, jacket potatoes are my all-time favourite comfort food! These look incredible!
Adina says
Thank you, Lucie. ๐
Zerrin says
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.
Adina says
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 dรถner, lahmacun, bรถrek 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...
Zerrin says
Maybe you visit Turkey one day and eat lots of real Turkish food here. We can even meet in person. Who knows?
Adina says
That would be great, Zerrin! I have always wanted to visit Turkey and I would love to meet you as well. ๐
Kim | Low Carb Maven says
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"!
Adina says
Thank you, Kim. ๐