twice-stuffed jacket potatoes

On a cold day like today, a jacket potato is greatly comforting. A wonderfully fluffy potato encased in a crispy outer shell, with cracked black pepper and melting butter. Nothing could be better than that! Except, perhaps, a jacket potato that has been twice stuffed: the fluffy inner potato mixed with cheese, herbs and nuts and put DSCF7053back into the oven to bubble and brown. That could be better. A twice-stuffed jacket potato on the whole allows you to create a fuller flavour, that still offers itself as comfort food. Plus the opportunity for variety – simply cheese, tuna, tangy spring onion, colourful Mediterranean vegetables, or a fairly posh thyme and pine nut potato!

The secret to achieving the perfect potato is the cooking method. In days of yore, I used to wrap potatoes in foil, shove them in a hot oven and leave them until they felt soft inside. I was young and foolish then, but now when it comes to baking potatoes, I am content to consider myself only the former. Firstly, wrapping in foil. Don’t do that. I use Delia’s tip, and get brilliantly crisp skin each time – after pricking the skin, rub in olive oil and salt. Your hands definitely will be oily, but that’s nothing a bit of washing up liquid can’t fix, and it’ll all be worth it for that skin! And try to use sea salt rather than table – rather than an overall DSCF7052salty flavour, intermittently crunchy pieces of salt will alter the texture and taste. The heat of the oven and cooking time are also important. I prefer to cook my potatoes on a lower heat, for longer, giving them time to really cook to perfection.


  • 1 large King Edward potato
  • Cheese, grated
  • Pine nuts
  • Thyme, basil or both
  • Pinch of chili flakes
  • Cherry tomatoes, quartered
  • A handful of spinach
  • Butter
  • Olive oil
  • Salt and pepper


  1. Heat the oven to 200 degrees. Prick the potato skin with a fork, then transfer to a plate. Drizzle over a little olive oil, and massage the oil into the skin of the potato. Sprinkle with salt, and then place in the oven.
  2. Turn the oven down to 160 degrees, and cook the potato for 1 hour 45 minutes – 2 hours, depending on the size of the potato, until its skin is crisp.
  3. Remove from the oven, and slice in half. Scoop out the potato flesh, and place in a bowl. Mix in the grated cheese, herbs, spinach and nuts. Season, and then stir again to ensure all the ingredients are combined with the potato.
  4. Replace the potato ‘flesh’ in the potato skin, and top with the cherry tomatoes. Put back in the oven, and bake for a futher 10-15 minutes, until warmed through, and the potato is crisp and golden on top.
  5. Serve with a tomato and balsamic vinegar side salad.

3 thoughts on “twice-stuffed jacket potatoes

  1. This made a very nice supper dish. I also used to cook my potatoes in foil, but found this was an excellent way to get a nice crispy skin. I used chopped spring onions and chestnuts instead of pinenuts and spinach.

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