Jacket Potatoes

We're a very 'Potato-loving' family so every second day we have some sort of potato being made at home. And since French Fries are the easiest and fastest, we often end up having our Pizza with fries, Pasta with fries, and basically whatever-we-can with fries. But on some days, when I am slightly more energetic than usual, I will make Jacket Potatoes. These take a lot more time to cook than French Fries but they are worth it in the end!

For Jacket Potatoes I always use large Russet Potatoes - the skin gets really crispy and one potato makes two servings easily.


First step is to wash the potatoes well scrubbing it with a dish-washing sponge so its as clean as it can possibly be. Next poke each potato with a knife to ensure the potato doesn't pop in the oven as it bakes. Then rub some olive oil on the skin and season it with salt. I usually sprinkle some salt (1/4 tsp) on a flat plate and roll the potato in the plate using my hands to rub in the salt as much as I can.

Finally, in a pre-heated oven at 400 F place the potatoes on a baking sheet and bake for an hour. Do NOT wrap the potato in foil because that is similar to steaming the potato and the crust won't be crispy. The potato is ready when the pulp becomes soft to the touch if you poke it with your hands (but since the potato will be hot wear an oven mitten or use a spoon instead!)


Slice the potato open and scoop out the pulp from each half into a bowl. Sprinkle the empty potato shells with some salt. Season the scooped out pulp in the bowl with salt and pepper. Mix in a tablespoon of sour cream and fill up the shells with the potato mixture. 

Top with Mozarella cheese and bake in the broiler for a couple of minutes till the cheese melts and browns.

Healthier alternative:


Mix in some chopped veges like Green Onions and Tomatoes in the potato mixture. Fill up the shells and exclude the cheese. Serve.