Two jacket potatoes with soured cream, cheese and bacon

Classic jacket potatoes

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins Cook: 1 hr, 20 mins

Easy

Serves 4

Make the perfect jacket potato - crispy on the outside and meltingly soft in the middle

Nutrition and extra info

Nutrition: per serving (with soured cream and cheddar topping)

  • kcal322
  • fat17g
  • saturates9g
  • carbs36g
  • sugars3g
  • fibre2g
  • protein9g
  • salt0.32g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 4 large baking potatoes
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200ml soured cream

Plus any or all of the following

  • 50g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 4 crispy bacon rashers, chopped
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 4 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  1. Heat oven to 220C/200C fan/gas 7. Rub 2 tsp olive oil over 4 large baking potatoes and put on the top shelf of the oven.

  2. Bake for 20 mins, then turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.

  3. Cut a cross on top of each potato, squeeze the sides, add 200ml soured cream and your favourite topping. (Please note: the nutritional information on this recipe is for one jacket potato with soured cream and cheese topping.)

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jhaugh87
11th Nov, 2014
I love this recipe, tastes lovely! Definitely recommend it :-)
BrianWales
12th Sep, 2014
No need to prick them?
CookDoc
13th Aug, 2015
Hello Brian, I find it is never necessary to prick jacket potatoes. They will not "explode" as we used to be told.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.