Easy Stuffed Jacket Potatoes
Stuffed jacket potatoes are a wonderfully simple, quick and make-ahead supper. Tender on the inside with a crispy skin, they’re comforting, filling and easy to customize.
Make-ahead stuffed baked potatoes
These are perfect for a casual gathering or a football tea: prepare them in advance, pop them in the oven for 30 minutes when you return, and serve hot. Both kids and adults tend to love them — creamy, cheesy and satisfying.
What to stuff jacket potatoes with
They’re incredibly versatile. Fill them with bacon, sausage, mushrooms, cheese, ham — or any combination you prefer. Use whatever leftovers you have to make a hearty, tasty meal.
Love potatoes?
If you’re a potato fan, these will be a new favorite. I enjoy potatoes in every form, from roasties to baked jackets. These stuffed jackets are especially handy for Bonfire Night, Halloween or feeding a crowd — make a big tray and you’re set. They’re great with baked beans, coleslaw or a fresh salad.
Try making a batch ahead for easy midweek dinners. They’re economical, easy to portion and reheat well.
Freeze your stuffed jacket potatoes
These freeze brilliantly. Assemble them unbaked and store in the fridge or freeze in pairs. To use, defrost overnight in the morning, finish with grated cheese and bake for about 30 minutes when you’re ready. Simple and delicious.
Potato skins and nutrition
Keeping the skins adds fibre; potatoes are naturally fat-free and gluten-free. If you want lower-fat options, consider lighter fillings — there are also healthier stuffed jacket potato variations that reduce fat while keeping flavour.
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
- To serve: baked beans (optional)
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 tray or oven rack until soft inside and the skins are crisp, about 60–90 minutes depending on size.
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While the potatoes cook, place the bacon (and sausages if using) on a baking tray and bake until crispy, around 20–30 minutes.
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Remove the bacon and sausages and leave to cool slightly. Chop the bacon into small pieces and, if using, slice the sausages into chunks.
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When the potatoes are cooked, halve them lengthways. Carefully scoop the soft 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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Spoon the mixture back into the potato skins, then sprinkle with the remaining cheese and parsley.
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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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Remove from the oven, serve with baked beans or a salad, and enjoy.