How to make the ultimate baked potato

Baked potatoes are the ultimate comfort food on chilly evenings. Read our guide to cooking jacket potatoes and find inspiration for the perfect toppings.

Jacket potato topped with feta cream and herbs served on a plate with a fork

The humble jacket potato breaks the mould when it comes to comfort food. Cheap, substantial and versatile, it’s a lunchtime dish that'll keep you full for hours, as well as a commanding suppertime side. Despite its simple nature, however, there’s more to jacket potato making than plonking a spud in the oven. We asked our cookery team to share their tips on making the perfect jacket…

Choosing your potato

During a session in the BBC Good Food Test Kitchen, our cookery team collaborated with BBC Gardeners’ World to discover the best potato for baking. Using a range of potato types, they blind-tasted trays of jackets, all cooked in exactly the same way. They found that Vivaldi, Sante and Melody are the best bakers – so keep an eye out for these in the vegetable aisle.

Raw potatoes in a sack

How to prepare baked potatoes for cooking

The golden rule of baked potatoes? Always prick your spud! The old adage of them exploding under the pressure of oven heat is actually true. As the potato cooks, the skin acts as a seal, trapping water that expands the spud and steams during cooking. If it can’t escape… boom! Save yourself the toil of scrubbing the oven, and fork your potato all over.

When it comes to tin foil, we say: ditch it. The only outer layer your potato needs is olive oil and a sprinkling of salt, so save yourself the expense of foil – unless you’re putting your spud directly into the flames of a barbecue or bonfire. If you’re cooking indoors, just place it directly onto the shelf of your oven.

How long to bake potatoes for

There are several schools of thought when it comes to timings.

The standard method is 200C for 1hr-1hr 20mins.

For a super-crispy skin and a slow-cooked inside, go for 180C for 2hrs 20 mins.

If you’re time-pressed, ping your potato in the microwave for 5 mins to soften it up, then finish in the oven for 35-40 mins.

Baked potato fillings

Load up your baked potato with a range of classic or more experimental fillings...


Jacket potato topped with baked beans and chives
Delicious on their own (especially when you make your own) or teamed with cheese, but therein lies a murky realm of controversy – do you go beans first or cheese first? Let us know in the comments below...

Tuna mayonnaise
The two components are a dreamy duo in their own right, but a dot of salad cream, some chopped spring onions, grated cheddar, lemon zest and capers are all equally delicious additions. Try our recipe for spuds stuffed with tuna & chives.


Cheese topped jacket potatoes on a tray
If you’re all about the fromage, you’ll know melty cheeses like cheddar, red leicester and double gloucester grate well and render to an irresistible, glistening mound. If you like your cheese super-melty, add it to your potato, then finish it off under the grill. Or why not try something different by whipping up a creamy feta and sumac filling.

Chilli con carne
If you plump for this Mexican-inspired topping, make sure you cook the best version – our chilli con carne recipe is a particular favourite.


Jacket potato topped with dhal sauce

Spice up your potatoes with an aromatic veggie topping that also counts towards two of your five-a-day. Combine red lentils and chickpeas with cumin, mustard seeds, chilli and turmeric for a flavour-packed dhal sauce.

We’d never turn up our noses at shop-bought coleslaw, but we do have dozens of homemade versions for you to choose from, including a tahini twist, Thai-style and cheese & chive.

Saucy casseroles and stews were made to be mopped up with fluffy, absorbent potato. If you’re looking for one-pot inspiration, you’ve come to the right place.

Other baked potato ideas

Four baked potatoes around a bowl of sliced avocado

There’s more to baked potatoes than a simple split and fill. For one, the best mash is made from baked potatoes. Once cooked, scoop out the flesh (use a delicate touch to leave the skin intact – it can be used in various clever ways).

Potato skin tacos
Scoop out the cooked potato flesh and combine with cheese, fajita spice mix, spring onions and coriander. Grill the potato skins for extra crispness, then refill them with the mash mixture and serve with avocado salad for a Mexican-style makeover.

Salad bowls
Tom Kerridge uses empty potato skins as little edible salad bowls.

Loaded potato skins
Scoop out the potato flesh and mash it with cooked bacon, your favourite cheese and caramelised onions or leeks, then spoon it all back into the skin. Bake until the cheese melts and the edges are crisp.

Edible spoons
Put cheese directly into the skins and grill them until crisp – you should get a scoop-shaped effect that can be used for dipping into soup.

Ditch the tortillas and use crisp potato skins in their place. Top with salsa, guacamole, soured cream, cheese and a garnish, if you like – we love coriander and jalapeño chillies.

Leftover baked potato ideas

Bowl of baked potato wedges with brie and truffle

If you’ve made a batch of spuds and have a few to spare, try one of our ideas for leftovers.

Cut baked potatoes into wedges and roast with brie and thyme for a deliciously melty cheese topping. Add a drizzle of truffle oil for extra luxury.

Slice and deep-fry leftover cold potatoes, then sprinkle them with crispy bacon and grill until crispy.

Tater tots
Chop your leftover spud into small pieces, pan fry them in olive oil and serve in a crisp salad with feta, avocado and lemon juice, sprinkled with za’tar.

Try some of our favourite baked potato recipes 

Two baked potatoes with coleslaw on a plate

Perfect your foundation...

Classic crispy baked potatoes
Perfect baked potatoes
Classic jacket potatoes
Salt-baked potatoes

Then try a new variation...

Pizza baked potato
Bonfire Night baked potatoes
Loaded baked potatoes with slaw
Turkey chilli jacket potatoes
Chicken & mushroom spud pies
Horseradish & soured cream baked potatoes
Baked potatoes with spicy dhal
Crispy baked potatoes with spring onions

Find more perfect potato inspiration...

All our baked potato recipes
How to cook jacket potatoes in the microwave
A guide to British potatoes
7 ways with potatoes

What are your secret tips for cooking baked potatoes? Leave a comment below...



Comments, questions and tips

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14th Oct, 2016
@Scousehelen, as @barky says, just rub the potatoes in oil. In addition, place a sheet pan on the shelf beneath the potatoes, so that any drippings end up in the pan and not on the bottom of the oven, which is most likely the source of your smoke condition.
28th Jan, 2016
Scousehelen - I wouldn't suggest putting the potatoes in oil (like when cooking home made yorkshire puddings, you wait for the oil to 'smoke' before adding your batter mix) try rubbing a little oil onto the potato and cracked Seasalt on top (i roll mine in a little salt) this works every time for me and jacket potatoes are a weekly thing in my household. Also - butter, cheese, beans This allows the cheese to melt with the heat from the potato below and hot beans above it. Heres a twist - add the cheese to the beans in the pan when warming, then you have cheesy beans!
27th Jan, 2016
Well, I've just tried that method of baked potato sans foil in a little oil directly on the oven shelf...cue smoke billowing from my oven and smoke alarm emitting it's piercing shriek (at least we know it's working ;-) ) And yes, oven was at 180 (I have an oven thermometer) and used regular olive oil not virgin. Won't be trying this again...
Alim Baig's picture
Alim Baig
29th Oct, 2015
You have given the best tutorial for the baked potato's keloid removal.
2nd Nov, 2014
Def in the butter>beans>cheese camp. The bonfire night potatoes look like they may be the new fave!
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2nd Jan, 2019
I have just made some absolutely delicious souffléd jacket potatoes! Cook the potato as normal. Then, scoop out the middle and whisk with egg yolks, soured cream/yoghurt, parsley and spring onions. Whisk the egg whites separately until stiff, and fold them into the potato mixture. Pile back into the shells and bake until golden and puffed. Yum! Also, cheese, beans, cheese. You eat the cheese with the potato and the beans. It looks nice too :)
22nd Sep, 2018
I've always used two metal skewers pushed through the potato to help conduct the heat right to the centre! Can be a handy way to knock a bit of time off without sacrificing the fluffy middle!
12th Aug, 2015
Secret to crispy-skinned baked potatoes! After baking for 1.5 hrs at 220°C or 200° fan, remove from oven and IMMEDIATELY cut open with sharp knife. This allows the steam to escape and keeps the skin crisp.