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    Home » Recipes » Vegetarian Dinner Recipes

    Aug 11, 2016 · Modified: Jun 24, 2022 by Becca Heyes · This post may contain affiliate links · 73 Comments

    How to Make a Perfect Baked Potato

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    Total time: 40 minutes
    Servings: 1
    5 from 15 votes
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    How to make a perfect baked potato, including a clever time-saving trick! This method gives a super fluffy middle, and a crispy skin - utterly perfect!

    A crispy jacket potato on a plate, topped with melted butter and grated cheese.

    I know some of you reading this will have made hundreds of baked potatoes in your lives, and will already be completely happy with you potato technique. If that's the case, congratulations! And feel free to skip this one.

    But judging by the popularity of my 'how to make perfect roast potatoes' post (which is somehow one of the most popular posts on this blog!), I also know that you might be quite new to cooking for yourself.

    Or, maybe you've just never ventured into the world of baked potatoes before (you're going to love it). Or maybe you're just nosey and you want to see how I make mine. In which case, hello fellow nosey person! Read on.

    A crispy baked potato stuffed with grated cheese and melted butter.

    In the UK, we call baked potatoes 'jacket potatoes' because they're soft and fluffy in the middle, with a crispy jacket surrounding them.

    It's one of the more adorable food terms we have, and possibly the one that makes most sense (it certainly beats 'toad in the hole', anyway).

    I really do think that baked potatoes are underrated - they're not exactly haute cuisine, but they make a brilliant easy dinner, either served alongside something else, or on their own with some kind of topping. My personal favourite is butter and cheddar cheese - when something is so perfect, why complicate it?

    I feel I should add a little disclaimer here (I know you guys are all lovely, but you'd be surprised how many people enjoy complaining on the Internet) - this is just one way to make a baked potato.

    If you use a different method, great! But personally I think my way of making a baked potato is the perfect way to get a fluffy middle and a crispy skin. Yum.

    So, without further ado...

    How to make a perfect baked potato

    1. Choose the right potato

    In the UK, bags of potatoes often tell you what they're best for - great for mashing, roasting, baking, etc. If you're not lucky enough to have things spelled out for you quite this clearly, try Maris Pipers, King Edwards, Yukon Golds, or Rooster potatoes.

    You can find out lots more about different potato varieties here!

    Choose quite a large potato for optimum baked potato-ness, and remove any eyes or sprouts.

    A raw potato on a plate.

    2. Wash thoroughly and prick with a fork

    Piercing the potato's skin with a fork will stop it from splitting when it cooks. You don't need to pierce it deeply - just a few times all over is fine.

    A raw potato being pricked by a fork.

    3. Cook in the microwave until the centre is almost soft

    Part-cooking in the microwave is my baked potato's dirty little secret. You can just put your raw potato straight into the oven if you like, but they can take ages to bake - sometimes a good hour or more - and ain't nobody got time for that.

    Plus, I've found that pre-cooking them in the microwave helps to give a really soft and fluffy middle, without ending up with a really hard and thick skin.

    Cook the potato in the microwave for around 6-10 minutes (depending on the size of your potato), or until the centre is almost entirely soft (poke it with a fork or sharp knife to test it). Turn the potato over halfway to ensure even cooking. When it's ready, the skin should be just starting to wrinkle.

    A part-cooked potato on a plate.

    4. Lightly drizzle with oil

    I never used to oil my jacket potatoes, but it makes such a difference to getting a super crispy skin, and will make your baked potato taste amazing too. Just drizzle over a tiny amount of oil, and rub it all over the skin of the potato. You can also add a little sprinkle of salt at this stage too.

    A baked potato rubbed with oil on a baking tray.

    5. Bake!

    Finally, you can actually bake your baked potato. Since the potato is already mostly cooked, you can bake it for as long as you like really - anything from ten minutes to half an hour - to get the skin to your desired crispiness.

    A crispy baked potato on a baking tray.

    And then it's just time to cut it open and stuff! In my opinion, a dollop of butter is a must. Just watch it melt...

    A gif showing butter melting onto a baked potato.

    And then it's just time to add your toppings! As you can probably tell from the abundance of cheese recipes on this site, I'm partial to a bit of grated cheddar (and potentially a little heavy handed with it too...), but the options are endless.

    Baked beans, sweetcorn, and coleslaw are some of my favourites - feel free to leave your ideas in the comments!

    So there you have it - how to make a perfect baked potato, Becca-style. What's your favourite technique?

    More Potato Recipes

    • Easy Homemade Parmentier Potatoes
    • A serving bowl full of crispy roast potatoes.
      How to Make Perfect Roast Potatoes
    • Mexican Bean and Potato Bake
    • How to Make the Perfect Crispy Baked Potato Wedges
    Close up photo of a baked potato stuffed with grated cheese.

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    How to make a perfect baked potato

    How to make a perfect baked potato, including a clever time-saving trick! This method gives a super fluffy middle, and a crispy skin - utterly perfect!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 15 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 1
    Calories: 344kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 large potato
    • ½ teaspoon oil

    Instructions

    • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
    • Thoroughly wash the potato, and remove any eyes or sprouts. Prick a few times all over with a fork.
    • Place on a microwave-safe plate, and cook in the microwave for around 6-10 minutes (depending on the size of the potato), until the centre is almost entirely cooked and the skin is just starting to wrinkle. Turn over halfway through cooking.
    • Drizzle the potato lightly with oil, and rub it all over the skin.
    • Bake the potato until the skin has reached your desired level of crispiness - anywhere from 10 to 30 minutes.

    Video

    Nutrition

    Serving: 1 large baked potato - Calories: 344 kcal - Carbohydrates: 64.5 g - Protein: 7.5 g - Fat: 7.1 g - Saturated Fat: 1 g - Cholesterol: 0 mg - Sodium: 22 mg - Potassium: 1554 mg - Fiber: 8.1 g - Sugar: 2.9 g - Calcium: 30 mg - Iron: 2.9 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

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    Comments

    1. Sophy says

      March 20, 2023 at 3:08 am

      This was such a great post! It made the whole idea of making jacket potatoes within my grasp; it will be my first time, but thanks to your fun post, and great sense of humour, I feel very confident it 'can be done!' I know we'll all love eating them when they are done! Thanks bundles!5 stars

      Reply
      • Becca Heyes says

        March 22, 2023 at 9:22 am

        Thanks so much Sophy!

        Reply
    2. Jamie Moragonue says

      March 17, 2023 at 1:11 am

      Amazing recipe, what is the serving size in grams please! <3

      Reply
      • Becca Heyes says

        March 17, 2023 at 9:08 am

        Depends how big the potato is!

        Reply
    3. Katie says

      January 10, 2023 at 6:41 pm

      Full power in the microwave?

      Reply
      • Becca Heyes says

        January 11, 2023 at 8:41 am

        Yep!

        Reply
    4. Piers Doughty-Brown says

      January 02, 2023 at 12:34 am

      Hi Becca

      Could I stop at the microwave stage, then bake a few days later?

      Piers5 stars

      Reply
      • Becca Heyes says

        January 10, 2023 at 10:26 am

        Absolutely!

        Reply
    5. Sam says

      November 02, 2022 at 9:12 am

      I love tuna, mayo, sweetcorn and sometimes if I have some, chopped chives or spring onion.5 stars

      Reply
    6. Heather says

      September 04, 2022 at 12:43 pm

      I used up some leftover tinned salmon mixed in when cooked, delish!

      Reply
      • Becca Heyes says

        September 05, 2022 at 12:03 pm

        Glad you enjoyed it!

        Reply
    7. Taryn says

      September 03, 2022 at 9:17 pm

      I'm doing multiple jacket potatoes like 6 or 7 and wanted to know if when microwaving the potatoes, will I need to cook them for longer or will 6-10 mins work?

      Reply
      • Becca Heyes says

        September 05, 2022 at 12:03 pm

        Yes more potatoes will take longer in the microwave - if I'm doing a big batch I usually start them off at about 6 or 7 minutes, then turn them over and give them a little poke to see how they're doing, and just do an extra 2 or 3 minutes at a time until they're ready.

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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