Jacket potatoes are a beloved British midweek staple, cherished for their simplicity and versatility. Whether topped with classic baked beans and cheese or more adventurous fillings like chili con carne or tuna mayo, a well-cooked baked potato is both comforting and satisfying. However, achieving that ideal combination of a fluffy interior and a crisp, golden skin can be tricky.
Many home cooks resort to microwaving potatoes before finishing them in an air fryer to speed up the process. Though convenient, this method often falls short of delivering the perfect texture, leaving the skin soggy or limp.
To uncover the secret to the perfect baked potato, I consulted several chefs and culinary experts. Their consensus? Piercing the skin before baking and using the oven—not the microwave—is the key to getting that sought-after crispy exterior and tender inside.
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Chef Mark Hartstone, owner of La Fosse in Dorset, recommends piercing a washed potato with a metal skewer while it’s still wet, then seasoning it with coarse sea salt before baking at 180°C. “This method ensures a soft inside and beautifully crispy skin,” he explains.
Plant-based food pioneers Henry Firth and Ian Theasby of BOSH! also swear by pricking potatoes thoroughly with a fork. They stress using large, floury varieties like Maris Piper or King Edward, which bake up light and fluffy. Their recommendation: coat the potatoes in olive oil, sprinkle with sea salt, and bake on the oven rack at 200°C fan for 60 to 75 minutes.
George Ryle, former London restaurant chef and current Swaledale Butchers in-house chef, emphasizes the importance of time. “Don’t rush with the microwave,” he says. Ryle scores the potato with a sharp knife for a Hasselback effect, rubs it with olive oil and seasoning, then bakes it on a rack at 180°C fan for up to 1.5 hours, allowing air to circulate fully.
Christine Pittman, founder of COOKtheStory, suggests a slight variation—scoring a cross on one side of the potato, avoiding oil and salt before cooking to prevent sogginess. She advocates placing the potatoes directly on the hottest oven rack at 200°C for one hour to maximize crispness.
Jamie Newman, executive chef of Croeso Pubs in South Wales, recommends pricking the potatoes, rubbing them with olive oil, seasoning lightly, and baking for 60 to 70 minutes until tender. While he acknowledges microwaving to start might speed up the process, he favors traditional oven baking for optimal texture.
Chef Simon Ball of Chef Ball Catering echoes similar advice, recommending a criss-cross cut on the potato’s top, seasoning with olive oil, salt, and pepper, and baking for around 90 minutes at 180°C. He prefers Albert Bartlett Roosters for their fluffy interiors and crisp skins.
James Cotton, development chef at Brakes Foodservice, advises drying washed potatoes thoroughly, pricking them multiple times to evacuate steam, and baking high and dry on a rack at 200°C for about 75 minutes. His pro tip for extra fluffiness: gently squeeze the potato 15 minutes before the end of baking to bring the soft center to the surface.
Across all opinions, the vital step remains clear: piercing the potato skin before baking is essential to prevent sogginess and achieve that perfect, crispy jacket potato every time. With patience, quality potatoes, and these expert techniques, your baked potatoes will be elevated to new heights of deliciousness.