Jacket Potato with Cheese
Crispy-skinned baked potatoes filled with melted cheddar cheese and creamy butter. A British comfort classic that's ready in under an hour and requires minimal hands-on time.
- Total time
- 50 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 whole medium russet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
- 1 cup sharp mature cheddar cheese, shredded
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). While it heats, scrub 2 medium russet potatoes under cold running water with a stiff brush to remove any soil, then pat them completely dry with a clean kitchen towel — dry skin is essential for crispness.
- 2
Prick each potato all over with a fork, making 8-10 holes on all sides — this allows steam to escape and prevents the potato from bursting during baking.
- 3
Rub each potato generously with 0.5 tablespoon of extra-virgin olive oil, then sprinkle all over with 0.5 teaspoon of kosher salt and 0.125 teaspoon of freshly cracked black pepper. Place both potatoes directly on the oven rack in the center of the oven (set a baking sheet on the rack below to catch any drips).
- 4
Bake for 40-45 minutes. The potatoes are done when a sharp knife slides through the center with almost no resistance, or an instant-read thermometer inserted into the thickest part reads 205°F (96°C). The skin should feel papery and crisp when you squeeze it gently (use an oven mitt).
- 5
Remove the potatoes from the oven and let them rest for 2 minutes on a cutting board — they'll be easier to handle and the interior will stay creamy.
- 6
Cut each potato in half lengthwise. Using a spoon, gently scoop the insides, leaving about a 0.25-inch border of flesh against the skin so the shell stays sturdy and holds its shape.
- 7
Transfer the scooped potato flesh to a bowl, add 2 tablespoons of unsalted butter and 0.5 cup of shredded sharp mature cheddar cheese, then mix gently with a fork until the cheese and butter melt into the warm potato — don't overmix or you'll make it gluey. Season to taste with a pinch more salt and pepper.
- 8
Divide the cheesy potato mixture evenly among the 4 potato skin halves, mounding it slightly. Top each with the remaining 0.5 cup of cheddar cheese, then return to the oven at 400°F for 3-4 minutes, just until the cheese on top melts and begins to bubble at the edges.
- 9
Transfer the jackets to serving plates and garnish each with 0.25 tablespoon of fresh chives. Serve immediately while the cheese is still melted and the skin is crisp.
Tools you’ll need
- vegetable brush
- fork
- baking sheet
- instant-read thermometer
- chef's knife
- cutting board
- spoon
- mixing bowl
- oven mitt
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