Two jacket potatoes with soured cream, cheese and bacon

Classic jacket potatoes

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(12 ratings)

Prep: 5 mins Cook: 1 hr, 20 mins


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
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  • 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



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

  • 4 crispy bacon rashers, chopped



    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…


  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.)

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Comments, questions and tips

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11th Nov, 2014
I love this recipe, tastes lovely! Definitely recommend it :-)
12th Sep, 2014
No need to prick them?
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.
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