Nothing sums up comfort food like a cheese-topped jacket potato, especially one with a crunchy skin. TV chef James Martin’s version turns the humble spud into something a bit more indulgent. Rather than the usual beans and grated cheddar, this approach layers in deeper flavours while keeping everything familiar and satisfying.
Shared on his series James Martin: Home Comforts, this twist combines crisp-skinned potatoes with a silky leek and white wine cream, melty taleggio cheese, and crunchy bacon. You don’t have to spend hours making it either – the preparation takes about 30 minutes before it’s ready to cook. And the dish reheats beautifully—leftovers taste just as good the following day, making it ideal for cooking ahead.
How to cook jacket potatoes
Heat the oven to 200C/180C fan/Gas 6 for crisp skin.
Rub the potatoes with olive oil, prick them all over with a fork, and set them on a baking tray with a sprinkle of sea salt.
Bake on the top shelf until tender with crackly skins, about one hour. Remove and let cool just enough to handle.
Meanwhile, warm a frying pan over medium heat. Add the butter, shallot, and garlic; cook for two to three minutes, then add the leeks and cook for two minutes more.
Add the white wine and simmer until it has reduced by half.
Stir in the double cream and simmer for about four minutes, until slightly thickened. Season to taste with salt and black pepper.
Quarter the baked potatoes and arrange them in an ovenproof dish.
Spoon the leek-and-cream sauce over the potatoes, then scatter the taleggio over the top.
Fry the bacon in a hot pan until golden and crisp, then roughly chop it and sprinkle it over the cheese.
Return the dish to the oven for about 10 minutes, until bubbling and lightly browned.
Make ahead and reheat gently; the flavours deepen by the next day.