Experts reveal the best cooking method for making the ultimate jacket potato – one can’t be beaten (Image: Getty)
Autumn has well and truly settled in, with the temperatures plummeting sharply and the darkness slowly creeping earlier and earlier. When days like these seem neverending, a simple, filling and hearty dinner is the key to staying cosy.
A nostalgic dinner for many across the country is the humble jacket potato, piled high with a range of eclectic toppings on a bed of fluffy potato, and wonderfully crispy skin. Every household has their own method of whipping up a quick spud, but not all cooking methods are created equal. Chefs and food experts shared some top tips with Express.co.uk for creating a perfect and “restaurant-quality” jacket potato at home.
The expert say oven-baking is the best method home cooks can use (Image: Getty)
Oven cooking delivers the best results
Sophie Nahmad, lead recipe developer here at Gousto, explained that although oven-cooking jacket potatoes may take longer to cook, the appliance delivers the best results. She said: “For the crispiest skin and fluffiest middle, the oven is the best way to cook a jacket potato. Dry, steady heat slowly dries out the skin until it’s properly crisp, while the inside steams gently in its own moisture, turning it light and fluffy.
“It takes longer than a microwave or air fryer, but you get that crunchy shell and soft centre that nothing else quite matches. Rub the outside generously with oil and salt, bake until crisp and soft in the middle, then cut it open, add butter and salt, fluff up all the potato with a fork and pop it back in the oven for a final three to four minutes.”
Dean Harper, chef and founder of Harper Fine Dining agreed, saying: “A conventional oven is the way to go for jacket potatoes. You might get a good result using an air fryer but I think the oven is just more reliable for getting the perfect combination of crispy skin and a fluffy centre so long as you give the potato enough time for the moisture inside to turn into steam and cook the flesh while the dry heat of the oven crisps up the outside.”
You can use the microwave to speed up the process (Image: Getty)
Start in the microwave, finish in the oven
Sometimes you may be in a rush, so a good way to speed up the process is to give the potato a quick blast in the microwave to cook the middle. For the crispy skin on the outside, the spud should still go in the oven.
Sophie explained: “If you are in a rush, you can always stab the potatoes with a knife first, then microwave for around eight minutes, turning halfway. Transfer to the oven with oil and salt for 20 to 25 minutes to crisp up the skin.”
Mark McShane, who works as a HACCP and food hygiene consultant, agreed, believing that the microwave-to-oven method creates the “perfect potato”. He said: “The combination microwave-to-oven method creates the perfect jacket potato by rapidly softening the starchy interior before finishing it on an open oven rack at 220°C (425°F) for a shattered-crisp skin and cloud-like fluffiness.
“While air fryers offer high energy efficiency and traditional ovens provide depth of flavor, skipping the foil entirely prevents trapped steam from making the skin soggy.
“To maximize the interior texture, I recommend dropping the hot potato onto the counter from a short distance to instantly break up internal steam pockets. Finally, cutting a cross into the top and squeezing the base upward forces the light, steaming flesh out perfectly without mashing it down.
An air fryer could be your ‘secret’ weapon (Image: Getty)
Make sure you choose the right variety of potato
Dean recommends either a Maris Piper or King Edward. He said: “I’d start with a floury potato like a Maris Piper or King Edward which have a lovely fluffy texture once cooked. Give it a good wash, then dry it thoroughly with kitchen paper (this is actually quite important because any excess moisture on the skin will have to evaporate before it can start crisping up).
“Prick the potato a few times with a fork, rub it with a little olive oil and sprinkle generously with sea salt. The oil helps the skin crisp evenly, while the salt gives it that lovely savoury crunch.
“I’d cook it directly on the oven rack at 200°C fan, with a baking tray underneath to catch any drips. For a medium-sized potato, you’re looking at roughly 60 to 75 minutes, although larger ones can take longer. You want the skin to feel dry and crisp, with a knife sliding easily through the centre.”
The air fryer is the secret weapon
Martin Senders, Philips’ air fryer chef, revealed that you’re after crispy skin, and can deliver a “restaurant-quality” baked potato. Martin said: “The secret to the perfect jacket potato is all in the prep. First, always stab your potato a few times with a fork – this stops it from bursting while cooking and helps steam escape for an even, fluffy inside. Then, to speed things up, microwave it for around five minutes to soften the middle.
“Some suggest using a hairdryer to remove excess moisture, and in theory, this could help create that golden crunch people love. But for the best and easiest results, an Airfryer is the way to go – it cooks the potato evenly while crisping up the skin to perfection and doing all the hard work for you.
“After drying, rub the potato with a little oil and salt for extra flavour and crunch, then air fry at 200°C for 15-20 minutes until it’s perfectly crisp and golden. For an even more intense crunch, finish with one final quick hairdryer blast before serving.
“With this method, you get a restaurant-quality baked potato in half the time of a conventional oven – crispy on the outside, soft on the inside, and ready for any topping, whether it’s classic baked beans and cheese or something more gourmet.”
Do not wrap it in foil
Many home cooks wrap their spuds in foil, but this can actually have the opposite effect on the crispy skin. Dean explained: “One thing I’d never do is wrap the potato in foil which traps steam and leaves you with soft skin.”
Top tips for perfect jacket potatoes
Sophie shared some of her best tips for making a great jacket potato. These include:
- Prick first, salt and oil outside generously second: Oil helps the skin crisp and salt draws out moisture, giving a golden, crunchy shell.
- The fluff and butter technique: Once the skin is crisp and the middle soft, don’t just top with butter! Cut the potato open, add cold butter and salt, and fluff all the inside with a fork.
- Give it a final three to four minutes in the oven: Returning the fluffed potato to the oven melts the butter through and crisps the edges for the perfect finish.
