Why You’ll Love Cheesy Jacket Potatoes Recipe

I love this recipe because it turns simple potatoes into a flavour-packed meal with very little effort. The baked skins become wonderfully crisp, while the filling stays creamy and cheesy. The added mix-ins bring pops of flavour and texture, and the final grill gives everything a perfectly golden finish. These potatoes are versatile enough for lunch, dinner or a potluck table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 medium potatoes
100g shaved chicken, chopped
1 Tbsp sun-dried tomatoes, finely chopped
2 Tbsp chives, finely chopped
2 cups grated cheese, 200g

To serve
½ cup sour cream
1 tsp chives, finely chopped

Directions

I begin by preheating the oven to 200°C fan bake and scrubbing the potatoes clean. I season them with salt, wrap each potato in tinfoil and place them on a baking tray. I bake them for about 90 minutes until they are tender.

Once baked, I remove the potatoes from the oven, unwrap them and cut them in half. I scoop out the hot potato flesh and place it into a bowl, leaving sturdy shells behind. I arrange the empty skins on a lined tray and return them to the oven to crisp while I prepare the filling.

I add the chopped chicken, sun-dried tomatoes, chives and 1 cup of the grated cheese to the bowl of potato filling. I season well with salt and pepper and mix until everything is fully combined.

I remove the potato skins from the oven and turn the oven to 210°C fan grill. I divide the filling between all the potato shells, then top them with the remaining cheese. I return them to the oven and grill for about 15 minutes until the cheese is melted and golden.

I serve the jacket potatoes hot, topped with sour cream and a sprinkle of fresh chives.

Servings and Timing

Makes: 12 halves
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Variations

I sometimes add cooked corn, spinach or caramelised onions to the filling for extra flavour. For a smokier taste, I stir in a pinch of paprika or add a spoonful of pesto for a fresh twist. Different cheeses such as mozzarella, smoked cheddar or parmesan also work beautifully in these potatoes.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in the oven at 180°C until warmed through so the skins stay crisp. The microwave works in a pinch, though the texture is softer.

FAQs

Can I make these ahead of time?

Yes, I often bake the potatoes and prepare the filling earlier in the day, then assemble and grill just before serving.

Can I use another type of potato?

Yes, I choose medium-sized floury potatoes since they give the fluffiest filling.

How can I make the filling creamier?

I sometimes add a spoonful of sour cream or a splash of milk when mixing.

Can I add vegetables?

Absolutely—corn, spinach, peas or capsicum all work well.

What cheese melts best?

Cheddar, tasty cheese or mozzarella give me a great golden top.

Can I freeze jacket potatoes?

Yes, I freeze them after filling (before grilling), then bake from frozen until hot.

Why are my skins tearing?

Letting the potatoes cool slightly before scooping helps prevent tearing.

Can I make them vegetarian?

Yes, simply omit the meat and add extra vegetables or beans.

How do I crisp the skins?

Returning the empty shells to the oven while preparing the filling works well.

Can I serve them as a main dish?

Yes, I often pair them with a salad for a complete meal.

Conclusion

I love how these cheesy jacket potatoes turn everyday ingredients into a comforting, delicious dish. With crisp skins, a flavourful filling and a golden cheesy top, they’re always a hit whether served as a meal or a hearty side. They’re easy to customise, easy to prepare and endlessly satisfying.