Comfort food
A proper jacket potato
Crisp skin, a fluffy middle and a generous finish of butter and Cheddar. A small collection of ingredients, a very good lunch.
Free guide: thirty gluten-free dinners, with the shopping lists
The ordinary jacket potato deserves a place in a gluten-free recipe collection. It is familiar, flexible and doesn’t depend on finding a convincing substitute for something else.
This version uses the oven for a crisp skin. The suggested time assumes large potatoes of roughly the same size. Test the middle rather than taking them out simply because the timer has gone.
Microwave option
A microwave can cook the potato with a softer skin. Scrub, dry and prick it several times, then place on a microwave-safe plate without foil. Use the appliance instructions for the weight and number of potatoes, including turning and standing time. Check that the centre is tender and steaming hot throughout; handle the plate and escaping steam carefully. Add the toppings after cooking. For crisp skin, a microwave start followed by an oven finish is another option to test.
Development note: the timings above describe the oven method. We still need to test and record a separate microwave method with potato weight, appliance wattage and standing time. Do not use the oven timings in a microwave. Food Standards Agency cooking guidance.
The recipe
A proper jacket potato
- Prep
- 5 min
- Cook
- 75 min
- Total*
- 80 min
- Makes
- 2 servings
*Estimated development timings. Allow longer if the doneness checks require it.
Ingredients
Tick things off as you go.
For two potatoes
Equipment
- Baking tray
- Fork
- Oven gloves
Let’s make it.
- 01
Prepare the potatoes
Heat the oven to 220°C / 200°C fan. Scrub the potatoes, dry them and prick each several times with a fork. Rub with the oil and a little salt.
- 02
Bake until soft
Put on a baking tray and bake for 60–75 minutes. A knife should slide easily into the centre and the skin should feel crisp. Larger potatoes may need longer.
- 03
Open and fluff
Using oven gloves, transfer to plates. Cut a cross into the tops, open carefully to release the steam, and fluff the centres with a fork.
- 04
Finish generously
Divide the butter and Cheddar between the potatoes. Add the chives and serve straight away. A simple side salad or cooked vegetables can sit alongside.
Ingredient checks
Check every packaged ingredient for suitability, including seasonings and sauces. Prepare with clean equipment and protect the meal from gluten cross-contamination.
Allergens: Milk in butter and Cheddar.
Make it work for you
For a dairy-free version, choose suitable dairy-free spread and cheese, checking their labels.
Chopped spring onion can replace chives.
For another day
Best served freshly baked. If keeping any, cool promptly and refrigerate within 1–2 hours. Eat within 48 hours, reheating only once until steaming hot throughout.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
See the collection
The miniature kitchen
Tiny chefs.
Big ideas.
A playful look at the same familiar favourite. Meet the little team behind our food illustrations.
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