Ten Ideas for Jacket Potatoes

The jacket potato sits alongside tuna pasta as one of the true staples of student cooking. They cost very little, require minimal effort, and will keep you going through an evening of studying or watching television. Most people reach for baked beans and grated cheese as their default topping, and there is nothing wrong with that. But with barely any extra work, you can ring the changes and make your baked potato feel like a different meal altogether.

Getting the potato right

You have three options when cooking a jacket potato, and each has its place.

The microwave is the fastest method. Pierce the potato several times with a fork, place it on a microwave-safe plate, and cook on high for around eight to ten minutes depending on size. Turn it halfway through. You can have dinner ready before your programme finishes. The downside is the skin stays soft.

The oven gives you that proper crispy skin. Rub the potato with a little oil and salt, then bake at around 200C for about an hour and a quarter. Larger potatoes may need longer. This takes time but requires almost no attention once it is in.

A combination of both works well if you want speed and crispness. Microwave the potato until nearly cooked through, then transfer it to a preheated oven for 25 to 30 minutes to finish. You get decent crispy skin without the long wait.

Ten topping ideas

Once you move beyond beans and cheese, the possibilities open up. Here are ten ideas that work well and will not stretch a student budget too far.

• Tuna mayo with sweetcorn: mix a drained tin of tuna with a couple of spoonfuls of mayonnaise and a handful of sweetcorn. Add black pepper to taste.
• Chilli con carne: use leftovers from a batch cook, or heat up a tin. Top with grated cheese and a spoonful of sour cream if you have it.
• Coronation chicken: shred some cooked chicken and mix with mayo, a teaspoon of curry powder, and a few sultanas. This sounds fancy but takes minutes.
• Cheese and coleslaw: simple and satisfying. Buy a tub of coleslaw from the supermarket or make your own with shredded cabbage, carrot, and mayo.
• Bacon and beans: fry a few rashers of bacon until crisp, chop them up, and stir through your baked beans.
• Prawn marie rose: mix cooked prawns with mayo and a squeeze of ketchup. Add a dash of lemon juice if you have one to hand.
• Mushrooms in garlic butter: fry sliced mushrooms in butter with a crushed clove of garlic. Season well and pile on top.
• Bolognese: another good use for leftovers. Spoon your sauce over the potato and finish with grated parmesan or cheddar.
• Egg mayonnaise: chop a couple of boiled eggs and mix with mayo, a little mustard, and some chopped chives or spring onion.
• Hummus and roasted vegetables: spread hummus inside the potato and top with whatever roasted or grilled vegetables you have. Peppers, courgettes, and aubergine all work.

Your situation may be slightly different. ask a question below ↓ and our editorial team will reply with our advice.

Making it go further

A jacket potato can be a full meal on its own, but you might want to add a simple side salad if you are feeding a bigger appetite. Bagged salad leaves from the supermarket take no effort at all.

Batch cooking helps here. If you make a large pot of chilli or bolognese at the weekend, you have instant jacket potato toppings for the week ahead. Portion them into containers and freeze if needed.

For vegetarian or vegan options, try beans, hummus, mushrooms, or dairy-free cheese alternatives. Most supermarkets now stock a reasonable range.

A few practical tips

Choose potatoes that are roughly the same size so they cook evenly. Maris Piper and King Edward varieties both bake well, though any large floury potato will do the job.

Always pierce the skin before microwaving to let steam escape. Skipping this step can result in the potato bursting, which creates mess and wastes food.

Let the potato rest for a minute after cooking before cutting it open. This makes it easier to handle and allows the flesh to finish steaming through.