Jacket potatoes are baked potatoes that have been baked with the skin on and served with the skin on, resulting in a crispy outer skin and a soft interior. They’re one of the simplest and most popular potato dishes, and they’re found in cuisines all over the world that use the versatile vegetable. Although there are numerous subtle variations in their preparation, the basic concept remains the same.
Some potato varieties are better suited to being used as jacket potatoes than others. Potatoes usually fall into one of two texture categories: waxy or mealy. Mealy potatoes have a higher starch content and are better for baking. Waxy potatoes, such as red potatoes, small white potatoes, and fingerling potatoes, do not bake well and are therefore unsuitable for jacket potatoes.
Although many other varieties are also suitable, the Idaho russet potato is by far the most common variety used for baking and makes an excellent jacket potato. Larger varieties with thicker skins are usually used. Larger potatoes are better in general than smaller potatoes because the inside takes longer to cook, allowing the skin to crisp up, which is an important feature of a good jacket potato. While many restaurants cook their potatoes in foil, this rarely results in a crispy skin and is therefore a baked potato rather than a proper jacket potato.
Jacket potatoes are simply washed and baked in a medium hot oven until crispy on the outside and soft and floury on the inside in their most basic form. To achieve the crispy texture of a perfect jacket potato, some cooks like to rub the skins with a little oil. Pricking the potato with a fork or toothpick a few times and coating it in kosher or other coarse-grained salt are two other techniques for jacket potatoes. This also aids in the development of a nice crispy outer skin by absorbing moisture from the potato’s interior and drawing it to the surface, where it can evaporate in the hot oven.
Jacket potatoes are traditionally served with butter as a condiment. They’re also frequently served with a variety of other toppings, such as sour cream, diced bacon, chives, and cheddar cheese, which are all very popular in the United States. Many chefs and restaurants all over the world have their own favorite topping for jacket potatoes, and the options are nearly limitless.