Easy Stuffed Jacket Potatoes
Stuffed jacket potatoes are a perfect, quick, make-ahead supper — creamy, filling and incredibly easy to prepare.
Make-ahead stuffed baked potatoes
These are ideal for a relaxed evening at home or a football tea. Prepare them ahead of time, pop them in the oven for 30 minutes when you get back, and dinner is ready. Kids and adults tend to love them — they’re versatile, satisfying and great for feeding a crowd.
What to stuff them with
You can fill jacket potatoes with practically anything. Popular choices include bacon, sausage, mushrooms, ham and plenty of cheese. Use whatever you have on hand — they’re one of the most adaptable comfort-food dinners you can make.
Love potatoes?
If you love potatoes as much as I do, these stuffed jackets are one of the best ways to enjoy them. They’re especially useful for Bonfire Night, Halloween or anytime you want a comforting crowd-pleaser. I often make them after Christmas to use up leftover cheese.
Serve them with baked beans, coleslaw or a simple salad. They’re easy to scale up — arrange several on a large tray and bake together.
Freeze your stuffed jacket potatoes
These potatoes freeze and reheat well, making them a convenient midweek supper. Make a batch at the weekend while the oven is on, then either refrigerate or freeze them unbaked. I often freeze them in pairs.
To reheat from frozen: remove in the morning to defrost, then when you get home top with grated cheese and bake in a hot oven for about 30 minutes until golden and heated through. Simple and delicious.
Potato skins and nutrition
Keeping the skins on gives extra fibre. Potatoes are naturally fat-free and gluten-free, and their skin contains valuable nutrients. If you want a lighter version, try a healthier stuffed jacket potato variation with reduced fat and lighter fillings.
Enjoy!
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Easy Stuffed Jacket Potatoes
20 minutes
1 hour
1 hour 20 minutes
4
658kcal
Ingredients
- 4 Jacket potatoes
- 8 Rashers smoked or unsmoked bacon
- 4 Good-quality sausages
- Black pepper
- Dash of milk
- 50 g Good cheddar cheese grated
- Handful chopped flat-leaf parsley
- Serve with baked beans
Instructions
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Preheat the oven to 190°C / 375°F / Gas 5.
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Bake the potatoes directly on a baking tray or oven rack until soft inside and crispy outside, about 60–90 minutes depending on size.
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While the potatoes bake, place the bacon (and sausages, if using) on a tray and bake until crispy, about 20–30 minutes.
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Remove the bacon and sausages to cool. Chop the bacon into roughly 1cm pieces and set aside. Slice the sausages into bite-sized pieces if using.
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When the potatoes are done, halve them lengthways (careful, they will be hot). Scoop out the fluffy potato into a bowl, leaving the skins intact.
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Mash the scooped potato with a fork. Mix in the bacon and sausage pieces, a dash of milk, black pepper, half the grated cheese and half the chopped parsley.
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Fill each potato skin with the mixture, then sprinkle the remaining cheese and parsley on top.
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Place the filled skins in an ovenproof dish and bake at 200°C / 400°F / Gas 6 until golden and bubbling, about 25–30 minutes.
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Serve hot with baked beans or a salad. Enjoy!